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Fish Tacos with Cornslaw, Avocado, and Lime Recipe

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4.1 from 7 reviews

Delicious and vibrant fish tacos featuring flaky cod marinated in a blend of spices and olive oil, served with a refreshing corn slaw made from cabbage, jalapeño, and fresh corn. Topped with creamy avocado, sour cream, and lime wedges for a perfect balance of flavors, these tacos make a quick and satisfying meal in just 35 minutes.

Ingredients

For the Cornslaw

  • 1/4 cup mayonnaise
  • Juice of 1 lime
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon honey
  • 1 jalapeño, seeds removed if desired, finely chopped
  • 2 cups shredded purple cabbage
  • 1 cup fresh or frozen corn kernels, thawed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Fish

  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds cod or other flaky white fish
  • 1 tablespoon vegetable oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

To Serve

  • 8 corn tortillas, toasted
  • 1 avocado, finely chopped
  • Sour cream, for serving
  • Lime wedges, for serving

Instructions

  1. Prepare Cornslaw: In a large bowl, whisk together the mayonnaise, lime juice, chopped cilantro, and honey until smooth. Stir in the finely chopped jalapeño, shredded purple cabbage, and thawed corn kernels. Season the slaw with kosher salt and freshly ground black pepper to taste. Cover the bowl and refrigerate the mixture until ready to serve to allow the flavors to meld.
  2. Marinate the Fish: In a medium shallow bowl, whisk together the extra-virgin olive oil, lime juice, chili powder, paprika, cayenne pepper, and ground cumin. Add the cod pieces to the marinade, tossing gently to coat evenly. Allow the fish to marinate for 15 minutes to absorb the spices.
  3. Cook the Fish: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Remove the cod from the marinade, seasoning both sides with kosher salt and freshly ground black pepper. Cook the fish flesh side down first, flipping halfway through, for about 3 to 5 minutes per side until the fish is opaque and cooked through. Remove from heat and let the fish rest for 5 minutes before flaking it into pieces with a fork.
  4. Assemble the Tacos: Place toasted corn tortillas on plates. Top each tortilla with flaked fish, a generous portion of cornslaw, and chopped avocado. Add a dollop of sour cream and squeeze fresh lime juice over the top for a bright finish. Serve immediately with extra lime wedges on the side.

Notes

  • For less heat, remove seeds from the jalapeño before chopping.
  • Use fresh or thawed frozen corn according to availability.
  • To keep tortillas warm, wrap them in a clean kitchen towel until serving.
  • Cod can be substituted with other flaky white fish such as haddock or tilapia.
  • Adjust the amount of cayenne pepper to control the spiciness of the dish.

Find it online: https://cookedbygrace.com/fish-tacos-with-cornslaw-avocado-and-lime-recipe/