Ingredients
For the Fish:
- 1 1/2 pounds cod (about 4 fillets, 6 oz each), thawed if frozen
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/2 tablespoons avocado oil (or another high-heat oil)
For the Honey Lime Cilantro Slaw:
- 2 cups shredded green cabbage or coleslaw mix (with green & purple cabbage & carrots)
- 2 cups shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1-2 tablespoons fresh lime juice (juice of 1 lime)
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Serve:
- Corn tortillas (or flour tortillas, if preferred)
- Sliced avocado
- Additional fresh cilantro
- A creamy drizzling sauce such as tomatillo ranch, citrus avocado sauce, or guacamole
- Lime wedges
- Hot sauce (optional)
Instructions
- Prepare the Cabbage Slaw: Wash and shred the green and purple cabbage using a food processor with a shredding blade or a sharp knife. In a medium or large bowl, combine the shredded cabbages with chopped cilantro, 1 tablespoon of fresh lime juice, honey, salt, and pepper. Toss everything thoroughly to combine. Taste and adjust with additional lime juice or honey if desired. Set aside or cover and chill in the refrigerator for 1-2 hours to allow the flavors to meld and cabbage to soften.
- Make the Spice Rub: In a small bowl, mix together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt until evenly combined.
- Prepare the Fish: Pat dry the cod fillets with paper towels to remove excess moisture for better seasoning adhesion. Rub the spice blend generously over all sides of the fish fillets.
- Cook the Fish: Heat avocado oil in a medium skillet over medium heat. Cook the fillets in batches to avoid overcrowding, about 3-4 minutes per side, until the fish is opaque and flakes easily with a fork.
- Flake the Fish: Once cooked, gently use a fork to separate the fish into bite-sized pieces or flakes suitable for filling tacos.
- Assemble the Tacos: Warm the corn tortillas as desired. Fill each tortilla with a generous spoonful of the honey lime cilantro slaw and flakes of cooked cod. Add sliced avocado, extra fresh cilantro, and drizzle with your favorite creamy sauce like tomatillo ranch or guacamole. Serve with lime wedges and hot sauce on the side for extra flavor.
Notes
- For easier cabbage shredding, use a food processor with a shredding blade.
- Chilling the slaw for 1-2 hours prior to serving helps soften the cabbage and enhance flavor melding.
- You can substitute cod with other white, flaky fish like tilapia or mahi-mahi.
- Adjust seasoning in the spice rub according to your preferred spice level.
- Serve with additional lime wedges for an extra burst of citrus.
- If you prefer a milder heat, omit or reduce the chili powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
