Fish Tacos with Honey Lime Cilantro Slaw

from the kitchen of Charlie McCarthy, Sr.

• fish
• main

Cookware

• small bowl
• shallow container (or zip-tip bag)
• medium skillet

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
• 1/2 tsp salt
• 1.5 lbs cod
• olive oil
• 2 cups green cabbage
• 2 cups purple cabbage
• 1/4 cups cilantro
• 3 lime juice
• 1/2 tbsp honey
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 avocados
• lime zest
• 2 lime juice
• 2 lemon juice
• 1 tbsp chopped cilantro
• salt
• pepper
• corn tortillas

Steps

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, cilantro, lime juice, honey, salt, and pepper.
4. To make the sauce: combine 2 chopped avocados, lime zest, lime juice, lemon juice, 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