Description
Crispy cod fish tacos paired with a vibrant honey lime cilantro slaw for a fresh and flavorful meal.
Ingredients
- 1 1/2 pounds cod (about 4 (6 oz) fillets, thawed if frozen)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/2 tablespoons avocado oil
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1/4 cup chopped cilantro
- 1-2 tablespoons fresh lime juice
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Corn or flour tortillas
- Sliced avocado
- Fresh cilantro for garnish
- A creamy drizzling sauce
- Lime wedges
- Hot sauce
Instructions
- In a large bowl, combine the shredded green and purple cabbage, cilantro, lime juice, honey, salt, and pepper to prepare the cabbage slaw. Toss until well blended and set aside.
- Pat the cod fillets dry. Season both sides with chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Heat the avocado oil in a large skillet over medium-high heat. Carefully add the cod fillets and cook for about 3-4 minutes on each side until the fish flakes easily with a fork. Remove the fish and let it rest for a few minutes before flaking into bite-sized pieces.
- Warm the corn or flour tortillas in a skillet or over a flame until lightly charred. Fill each tortilla with flaked cod, generous spoonfuls of the cabbage slaw, sliced avocado, and additional toppings. Garnish with fresh cilantro, serve with lime wedges, and add hot sauce as desired.
Notes
Pat the cod fillets dry before seasoning for better adherence of spices. Let the fish rest after cooking for improved texture. For enhanced flavor, prepare the slaw ahead of time.