Taco Tuesday – Fish Tacos


3 tbsp. extra-virgin olive oil

Juice of 1 lime 2 tsp.

chili powder 1 tsp.

paprika  1/2 tsp.

ground cumin 1/2 tsp.

cayenne pepper 1 1/2 lb.

cod (or other flaky white fish) 1/2 tbsp.

vegetable oil

Kosher salt

Freshly ground black pepper 8

corn tortillas 1

avocado, diced

Lime wedges, for serving

Sour cream, for serving For the corn slaw: 1/4 c.


Juice of 1 lime 2 tbsp.

freshly chopped cilantro 1 tbsp.

honey 2 c.

shredded purple cabbage 1 c.

corn kernels 1

jalapeño, minced


  1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
  2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
  3. 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.
  4. 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.
  5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Recipe from Delish.com Video on preparation at Delish.com