Fish Tacos
Delicious Fish Tacos with a tangy cornslaw and fresh toppings.
Equipment
- Large Bowl
- Medium shallow bowl
- Large nonstick skillet
Ingredients
Cornslaw
- ¼ cup mayonnaise
- 1 juice lime
- 2 Tbsp. finely chopped fresh cilantro
- 1 Tbsp. honey
- 1 jalapeño finely chopped seeds removed if desired
- 2 cups shredded purple cabbage
- 1 cup fresh or frozen corn kernels thawed
- to taste Kosher salt
- to taste Freshly ground black pepper
Tacos
- 3 Tbsp. extra-virgin olive oil
- 1 juice lime
- 2 tsp. chili powder
- 1 tsp. paprika
- ½ tsp. cayenne pepper
- ½ tsp. ground cumin
- 1.5 lb. cod or other flaky white fish
- 1 Tbsp. vegetable oil
- to taste Kosher salt
- to taste Freshly ground black pepper
- 8 corn tortillas toasted
- 1 avocado finely chopped
- Sour cream for serving
- Lime wedges for serving
Instructions
Cornslaw
- In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in jalapeño, cabbage, and corn; season with salt and black pepper. Cover and refrigerate until ready to serve.
Tacos
- In a medium shallow bowl, whisk olive oil, lime juice, chili powder, paprika, cayenne, and cumin. Add cod and toss to coat. Let marinate 15 minutes.
- In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade; season both sides with salt and black pepper. Cook fish flesh side down, turning halfway through, until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
- Serve fish over tortillas with cornslaw, avocado, and sour cream alongside. Squeeze lime juice on top.
Notes
For best flavor, let the cornslaw chill for at least 30 minutes before serving.
Nutrition
Serving: 1tacoCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg
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