Ingredients

  • 3 tbsp. . extra-virgin Olive Oil
  • 1 Lime
  • 2 tsp. . Chili Powder
  • 1 tsp. . Paprika
  • ½ tsp. . Ground Cumin
  • ½ tsp. . Cayenne Pepper
  • 1½ lb. . Cod, (or other flaky white fish)
  • ½ tbsp. . Vegetable Oil
  • Kosher Salt
  • Freshly ground Black Pepper
  • 8 Corn Tortillass
  • 1 Avocado, diced
  • Lime, wedges, for serving
  • Sour Cream, for serving

For the corn slaw:

  • ¼ c. Mayonnaise
  • 1 Lime
  • 2 tbsp. . freshly chopped Fresh Cilantro
  • 1 tbsp. . Honey
  • 2 c. shredded purple Cabbages
  • 1 c. Corn Kernels
  • 1 Jalapeno Pepper, minced
Instructions

  1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
  2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
  3. Meanwhile, 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.
  4. 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.
  5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.