Fish Taco's
Ingredients
Fish Taco Sauce:
- ⅓ cup sour cream can use Greek yogurt in place
- 3 Tbsp mayonnaise
- 2 Tbsp cilantro minced
- 1 Tbsp light cream
- 1 lime
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp smoked paprika
- salt & pepper to taste
Corn Slaw:
- ¼ cup mayonnaise
- 1 lime juiced
- 2 Tbsp cilantro fresh & chopped
- 2 cups shredded purple cabbage
- 1 cup corn kernels
- 1 jalepeno finely chopped
- kosher salt
- freshly ground black pepper
Tacos:
- 3 Tbsp extra-virgin olive oil
- 1 lime juiced
- 2 tsp chili powder
- 1 Tbsp honey
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 1/2 lbs cod (or other flaky white fish)
- 2 tsp vegetable oil
- kosher salt
- freshly ground black pepper
Additional items:
- 8 corn tortillas toasted
- 1 avocado finely chopped
- sour cream
- lime wedges
Instructions
Fish Taco Sauce:
- Zest ½ tsp zest from the lime. Juice 1 Tbsp of the juice from the lime.
- Combine all ingredients in a small bowl. Refrigerate at least 30 minutes before serving
- Drizzle over fish tacos
Corn Slaw
- In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeno; season with salt and pepper.
- Cover and refrigerate until ready to serve.
Tacos
- In a medium shallow bowl, whisk olive oil, lime juice, paprika, chili powder, cayenne, and cumin. Add cod and toss until coated. Let marinate 15 minutes.
- In a larg nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade; season both sides of fish with salt and black pepper. Arrange fish in skillet flesh side down. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per side. lest rest 5 minutes before flaking with a fork.
- Top torillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with sour cream.