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Easiest cod fish tacos ever
Ingredients
- 3 tablespoons olive oil
- Juice of 1 lime
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 680 grams cod
- 1/2 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
- 8 corn tortillas
- 1 avocado, diced
- Lime wedges, for garnish
- Sour cream, for garnish
Corn slaw:
- 1/4 cup mayonnaise
- Juice of 1 lime
- 2 tablespoons freshly chopped cilantro
- 2 tablespoons fresh chopped parsley
- 1 tablespoon honey
- 2 cups shredded purple cabbage
- 1 cup corn kernels
- 1 jalapeño, minced
- Salt and pepper to taste
Directions
- In a small bowl, combine the paprika, chili powder, cumin, and cayenne. Rub spice moisture into the fish and let sit for 20 minutes.
- While cod is seasoning make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro/parsley and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
- Put a large nonstick pan on medium-high heat, then drizzle the cod with olive oil and season the fish with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, three to five minutes per side. Let rest five minutes before flaking with a fork, then squeeze lime into it.
- Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze more lime juice on top and garnish with sour cream.
