Ingredients
3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ancho chili powder
1 1/2 lb. cod (or other flaky white fish)
1/2 tbsp. olive oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
FOR THE CORN SLAW:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 tsp jalapeño powder
Directions
- In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and ancho.
- Add cod ( or other white fish), tossing until evenly coated. Let marinate 15 minutes to 1 hour
- Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeñopwder. Season with salt and pepper.
- In a large nonstick skillet over medium-high heat, heat olive 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 corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
