Name: Fish Tacos with Corn Slaw

Ingredients:

• Fish
  • 3 tablespoon extra-virgin olive oil
  • Juice of 1 lime
  • 2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 lb. cod (or other flaky white fish)
  • 1/2 tablespoon vegetable oil
  • Kosher salt
  • Freshly ground black pepper
• Corn slaw
  • 1/4 cup mayonnaise
  • Juice of 1 lime
  • 2 tablespoon freshly chopped cilantro
  • 1 tablespoon honey
  • 2 cup shredded purple cabbage
  • 1 cup corn kernels
  • 1 jalapeño, minced
• 8 corn tortillas
• 1 avocado, diced
• Lime wedges, for serving
• Sour cream, for serving

Instructions:

• 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.
• 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 to skillet 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.

Comments: 6/27/2021 - I used 3/4 lb. of leftover salmon. I made half the marinade and poured it over the fish before re-heating it. The small cabbage gave about 2 1/2 to 3 times as much shredded as needed, so I scaled up the other ingredients. I substituted 4 oz of mild diced green chilis for the jalapeño, but did not have any cilantro.

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/

Return to the main page