Ingredients
For the Fish Marinade
- 1 lb skinless cod fillet
- 2 tbsp oil
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- Salt to taste
For the Sauce
- 1/4 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1/2 tsp paprika
- Salt to taste
For the Slaw
- 1 cup purple cabbage, shredded
- 3/4 cup carrots, shredded
- 1/3 cup frozen corn, thawed
- 2 tbsp jalapenos, chopped
- 1/4 cup cilantro, chopped
- 3 tbsp Greek yogurt
- 1 tsp lemon juice
- Salt to taste
Additional
- 6-8 corn tortillas
Instructions
- Marinate the Fish: In a bowl, combine 2 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, and salt to taste. Add the skinless cod fillet and coat all sides evenly. Let the fish marinate for at least 30 minutes to absorb the flavorful spices.
- Prepare the Sauce: While the fish marinates, mix together 1/4 cup Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon paprika, and salt to taste in a separate bowl. Stir until the sauce is smooth and creamy. Set aside.
- Make the Slaw: In another bowl, combine shredded purple cabbage, shredded carrots, thawed frozen corn, chopped jalapenos, and chopped cilantro. Add 3 tablespoons Greek yogurt, 1 teaspoon lemon juice, and salt to taste. Toss everything together to create a fresh, crunchy slaw. Set aside.
- Cook the Fish: Heat a skillet over medium-high heat. Place the marinated cod fillets into the hot skillet and sear for 3-5 minutes until the fish is fully cooked and flakes easily with a fork. Remove from heat and transfer the fish to a plate. Break the fillets into bite-sized chunks.
- Char the Tortillas: Carefully char the corn tortillas over an open flame or on a hot grill/pan until slightly blackened and pliable, about 20-30 seconds per side. This adds smoky flavor and flexibility for wrapping.
- Assemble the Tacos: Place a charred tortilla on a plate, add a generous portion of the cooked fish chunks, then a spoonful of the prepared slaw. Drizzle the creamy sauce over the top. Garnish with extra chopped jalapenos and cilantro if desired.
- Serve and Enjoy: Serve immediately while warm with additional lime wedges or hot sauce on the side, if preferred.
Notes
- For a spicier kick, increase the cayenne pepper or add extra jalapenos to the slaw.
- If fresh corn is available, use it instead of frozen for a sweeter crunch.
- You can substitute mayonnaise with sour cream in the sauce for a tangier flavor.
- To make it gluten-free, ensure the corn tortillas are certified gluten-free.
- Do not overcook the fish to keep it tender and flaky.
- Charring the tortillas adds authentic smoky flavor, but you may warm them in a dry skillet if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Low Fat
