Street Fish Tacos

Prep time: 15 min

Cook time: 30 min

Servings: 4

1 -  100 gram

Toppings: 

Lime wedges

sour crème

avocado‌

Ingredients 


CORN SLAW

1/4 cup mayonnaise

Juice of 1 lime

2 tbsp chopped cilantro

1 tbsp honey

2 cup shredded purple cabbage

1 cup corn kernels

1 jalapeño, finely chopped

Kosher salt

Freshly ground black pepper

TACOS

3 tbsp extra-virgin olive oil

Juice of 1 lime

2 tsp chili powder

1 tsp paprika 

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 1/2 lb. cod 

2 tsp vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas, toasted

1 avocado, finely chopped

Lime wedges and sour cream, for serving

Directions

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. 

Slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper. In a large nonstick skillet over medium-high heat, heat vegetable 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.