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Fish tacos

This is our go-to recipe for family get togethers and company because it comes together quickly and it always gets rave reviews. These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 630 kcal

Equipment

  • Citrus zester
  • Sharp knife
  • Pastry brush

Ingredients
  

  • 1/4 cup mayonnaise Juice of 1 lime
  • 2 tbsp chopped fresh cilantro (stems removed)
  • 1 tgcp honey
  • 2 cups shredded purple cabbage (room temperature)
  • 1 cup corn kernels
  • 1 jalapeño finely choppedKosher salt (small, Cara Cara, or Valencia)
  • Freshly ground black pepper

TACOS

  • 3 tbsp extra-virgin olive oil
  • Juice of 1 lime
  • 2 tsp chili powder
  • 1 tsp paprika 
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1 1/2 lb cod (or other flaky white fish)
  • 2 tsp vegetable oilKosher salt
  • Freshly ground black pepper
  • 8 corn tortillas, toasted
  • 1 avocado, finely chopped
  • Lime wedges and sour cream, for serving

Instructions
 

  • Step 1
    In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño; season with salt and black pepper.
  • Step 2
    Cover and refrigerate until ready to serve.

TACOS

  • Step 1
    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.
  • Step 2
    In a large 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. Let rest 5 minutes before flaking with a fork.
  • Step 3
    Top tortillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with sour cream.