Karen’s Fish Tacos
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Ingredients
3 tbsp.extra-virgin olive oil
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Juice of 1 lime
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2 tsp.
chili powder
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1 tsp.
paprika
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1/2 tsp.
ground cumin
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1/2 tsp.
cayenne pepper
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1 1/2 lb.
cod (or other flaky white fish)
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1/2 tbsp.
vegetable oil
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Kosher salt
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Freshly ground black pepper
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8
corn tortillas
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1
avocado, diced
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Lime wedges, for serving
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Sour cream, for serving
FOR THE CORN SLAW:
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1/4 c.
mayonnaise
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Juice of 1 lime
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2 tbsp.
freshly chopped cilantro
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1 tbsp.
honey
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2 c.
shredded purple cabbage
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1 c.
corn kernels
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1
jalapeño, minced
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- Step 1In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
- Step 2Add cod, tossing until evenly coated. Let marinate 15 minutes.
- Step 3Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
- Step 4In 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.
- Step 5Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
