Fish Tacos with Cilantro Lime Slaw
Ingredients
For The Tacos
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lime
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1½ pounds cod or other flaky white fish
- ½ tablespoon avocado oil
- Kosher salt
- Freshly ground black pepper
- 8 corn tortillas toasted
- 1 avocado diced
- Lime wedges for serving
For The Cilantro Lime Slaw
- ½ medium-large green cabbage or purple cabbage or a combination
- 1 large carrot grated
- 3 scallions (white and light green parts) thinly sliced
- 1 jalapeño chile seeded and finely diced
- ¾-1 cup cilantro leaves and tender stems chopped
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon fine grain sea salt
Instructions
For The Tacos
- In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
- Add cod, tossing until evenly coated. Let marinate 15 minutes.
- In a large nonstick skillet over medium-high heat, heat avocado oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
- Assemble tacos: Serve fish over grilled tortillas with cilantro lime slaw and avocado. Squeeze lime juice on top.
For The Cilantro Lime Slaw
- Core the cabbage and slice very thinly. You can use a mandoline, but a sharp knife works perfectly well. Place in a large bowl with the grated carrot, scallions, jalapeño and cilantro. Toss to combine.
- Add the lime juice, olive oil and salt to the cabbage mixture and combine well. Taste for seasoning.