Classic Fish Tacos

A classic fish taco is something all of us need in an effort to master. This is our perfect recipe: The fish — we use cod, but any flaky variety works — marinates in a mixture of lime juice, chili powder, and cumin that turns into your popular. (Seriously, steak or chook marinated in this can also taste bomb.) But the actual gem of this recipe is the cabbage slaw — don’t skip it. It takes only a few minutes to toss together and could make your experience like you’re consuming out at a Mexican eating place.

INGREDIENTS

3 tbsp. extra-virgin olive oil

Juice of 1 lime

2 tsp. chili powder

1 tsp. paprika 

1/2 tsp. ground cumin1/2 tsp. 

cayenne pepper

1 1/2 lb. cod (or other flaky white fish)

1/2 tbsp. vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas

1 avocado, diced

Lime wedges, for serving

Sour cream, for serving

FOR THE CORN SLAW:

1/4 c. mayonnaise

Juice of 1 lime

2 tbsp. freshly chopped cilantro

1 tbsp. honey

2 c. shredded purple cabbage

1 c. corn kernels

1 jalapeño, minced

DIRECTIONS

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 the 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.

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