Fish Tacos with Lime Slaw

Ingredients

• For the fish:
• 1½ lb cod, tilapia, or mahi-mahi
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¾ tsp salt
• ¼ tsp black pepper
• For the lime slaw:
• 3 cups shredded cabbage
• ¼ cup chopped cilantro
• ⅓ cup mayonnaise
• 2 tbsp sour cream
• Juice of 1 lime
• 1 tsp honey
• Pinch of salt
• For serving:
• 8 small tortillas
• 1 avocado, sliced
• Pico de gallo
• Lime wedges
• Cilantro

Method

1. 1

   Combine cabbage and cilantro in a bowl.

2. 2

   Whisk mayonnaise, sour cream, lime juice, honey, and salt together. Pour over the cabbage and toss. Refrigerate while preparing the fish.

3. 3

   Pat fish dry. Mix chili powder, cumin, paprika, garlic powder, salt, and pepper and season both sides.

4. 4

   Heat olive oil in a skillet over medium-high heat. Cook fish for approximately 3–4 minutes per side until opaque and easily flaked.

5. 5

   Break the fish into large pieces.

6. 6

   Warm tortillas in a dry skillet. Fill each tortilla with fish, lime slaw, avocado, and pico de gallo.

7. 7

   Finish with cilantro and a squeeze of lime.