Description
Cod Fish Tacos with Cabbage Slaw are the perfect quick and easy recipe! Serve them in warm tortillas with your favorite toppings for an easy weeknight meal that everyone will love!
Ingredients
Scale
- 1 1/2 pounds cod fillets
- 1 teaspoon lime zest
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- salt and pepper
- 3 tablespoons olive or avocado oil
Cabbage Slaw
- 3 tablespoons Plain Greek yogurt
- 1 tablespoon mayonnaise
- juice of half a lime
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- salt and pepper, to taste
For Serving:
- warmed and charred corn tortillas
- sliced avocado
- thinly sliced radishes
- crumbled cotija
- chopped cilantro
- lime wedges
Instructions
- Make the Slaw: Add the Greek yogurt, mayo, lime juice, chipotle powder, garlic powder, ground cumin, smoked paprika, and salt and pepper to taste. Whisk together until well combined. Then, add the shredded cabbage and chopped cilantro. Stir until well combined and the cabbage is coated in the dressing. Set aside while you make fish.
- Combine lime zest, chipotle powder, garlic powder, ground cumin, paprika to a small bowl.
- Bring the cod to room temperature and then pat dry. Season the fish liberally with salt, pepper, and the spice rub. Toss until the cod is well coated.
- Cook the Fish: Heat a large pan over medium heat. Once hot, add the avocado or olive oil to the pan.
- Cook the fish 3-5 minutes per side until opaque and cooked through. Remove the fish from the pan and let rest for a few minutes before using a fork to flake.
- Assemble the tacos: To the warmed corn tortilla add the chipotle slaw, cod, avocado, thinly sliced radishes, cotija cheese, chopped cilantro, and lime wedges on the side.
