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3 tablespoons extra-virgin olive oil
Juice of 1 lime
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 pounds cod (or other flaky white fish)
1/2 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
For the Slaw:
1/4 cup mayonnaise
Juice of 1 lime
2 tablespoons freshly chopped cilantro
1 tablespoon honey
2 cups shredded purple cabbage
1 cup corn kernels
1 jalapeño, minced
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin and cayenne.
Add cod, tossing until evenly coated.
Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro and honey.
Stir in cabbage, corn and jalapeño.
Season with salt and pepper.
In a large nonstick skillet over medium-high heat, heat vegetable oil.
Remove cod from marinade and season both sides of each filet with salt and pepper.
Add fish flesh side-down.
Cook until opaque and cooked through, 3 to 5 minutes per side.
Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado.
Squeeze lime juice on top and garnish with sour cream
