Fish Tacos with Honey Lime Cilantro Slaw
by Charlie McCarthy, Sr.
Cookware
- small bowl
- shallow container (or zip-tip bag)
- medium skillet
Ingredients
- 1 1/2 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 1/2 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
Instructions
Step 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.
Step 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.
Step 3
To make the slaw: combine chopped green cabbage, purple cabbage, cilantro, lime juice, honey, salt, and pepper.
Step 4
To make the sauce: combine 2 chopped avocados, lime zest, lime juice, lemon juice, chopped cilantro, salt, and pepper.
Step 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