Cod Fish Tacos with Cabbage Slaw

Name: Cod Fish Tacos with Cabbage Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ lb Cod (1 1/2 pounds cod fillets); 1 tsp Lime (1 teaspoon lime zest + juice of half a lime + lime wedges); ½ tsp Onion Powder (1/2 teaspoon onion powder); ¾ tsp Garlic Powder (1/2 teaspoon garlic powder + 1/4 teaspoon garlic powder); ½ tsp Chili Powder (1/2 teaspoon chili powder); ¾ tsp Smoked Paprika (1/2 teaspoon smoked paprika + 1/4 teaspoon smoked paprika); ¼ tsp Cumin Seeds (1/4 teaspoon cumin); 0 pieces Table Salt (salt and pepper + salt and pepper, to taste); 3 tbsp Olive Oil (3 tablespoons olive or avocado oil); 6 oz Coleslaw Mix (6oz cabbage slaw); 3 tbsp Greek Yogurt (3 tablespoons Plain Greek yogurt); 1 tbsp Mayonnaise (1 tablespoon mayonnaise); ¼ tsp Chipotle Powder (1/4 teaspoon chipotle powder); ¼ tsp Cumin Powder (1/4 teaspoon ground cumin); 0 pieces Corn Tortilla (warmed and charred corn tortillas); 0 pieces Avocado (sliced avocado); 0 pieces Radishes (thinly sliced radishes); 0 pieces Crumbled Cotija Cheese (crumbled cotija); 0 pieces Cilantro (chopped cilantro)

Cod Fish Tacos with Cabbage Slaw - Dinner (Mexican)

35 minMexican

Servings4

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Pescatarian
Halal

Ingredients

For 4 servings

Cod1 ½ lb · 1 1/2 pounds cod fillets
Lime1 tsp · 1 teaspoon lime zest + juice of half a lime + lime wedges
Onion Powder½ tsp · 1/2 teaspoon onion powder
Garlic Powder¾ tsp · 1/2 teaspoon garlic powder + 1/4 teaspoon garlic powder
Chili Powder½ tsp · 1/2 teaspoon chili powder
Smoked Paprika¾ tsp · 1/2 teaspoon smoked paprika + 1/4 teaspoon smoked paprika
Cumin Seeds¼ tsp · 1/4 teaspoon cumin
Table Salt0 pieces · salt and pepper + salt and pepper, to taste
Olive Oil3 tbsp · 3 tablespoons olive or avocado oil
Coleslaw Mix6 oz · 6oz cabbage slaw
Greek Yogurt3 tbsp · 3 tablespoons Plain Greek yogurt
Mayonnaise1 tbsp · 1 tablespoon mayonnaise
Chipotle Powder¼ tsp · 1/4 teaspoon chipotle powder
Cumin Powder¼ tsp · 1/4 teaspoon ground cumin
Corn Tortilla0 pieces · warmed and charred corn tortillas
Avocado0 pieces · sliced avocado
Radishes0 pieces · thinly sliced radishes
Crumbled Cotija Cheese0 pieces · crumbled cotija
Cilantro0 pieces · chopped cilantro

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Steps

1Make the Slaw
2Add 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.
3Combine lime zest, chipotle powder, garlic powder, ground cumin, paprika to a small bowl.
4Bring 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.
5Cook the Fish
6Heat a large pan over medium heat. Once hot, add the avocado or olive oil to the pan.
7Cook 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.
8Assemble the tacos
9To the warmed corn tortilla add the chipotle slaw, cod, avocado, thinly sliced radishes, cotija cheese, chopped cilantro, and lime wedges on the side.