Fish Tacos with Honey Lime Cilantro Slaw

by Charlie McCarthy, Sr.

Ingredients

• 1.5 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• salt
• 1.5 lbs cod
• olive oil
• 2 cups green cabbage
• 2 cups purple cabbage
• 2/4 cups cilantro
• 3 juice of 1 lime
• 1/2 tbsp honey
• pepper
• 3 avocados
• 2 lemons
• corn tortillas

Recipe

1. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and 1/2 a tsp of salt. Place cod in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.
2. Heat olive oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.
3. To make the slaw: combine chopped green cabbage, purple cabbage, 1/4 cups of cilantro, juice of 1 lime, honey, 1/4 tsp of salt, and 1/4 tsp of pepper.
4. To make the sauce: combine 2 chopped avocados, zest of a lime, juice of 2 limes and 2 lemons, 1 tbsp of chopped cilantro, salt, and pepper.
5. Spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with the citrus avocado sauce

Enjoy!