Fish Tacos w/ Corn Slaw: Difference between revisions
From Auntie's Cook Book
Created page with "===Ingredients=== *3 tbsp. extra-virgin olive oil *Juice of 1 lime *2 tsp. chili powder *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 tortillas *1 avocado, diced *Lime wedges, for serving *Sour cream, for serving FOR THE CORN SLAW: *1/4 c. mayonnaise *Juice of 1 lime *2 tbsp. freshly chopped cilantro *1 tbsp. honey *2 c. shredded purple cabbage *1 c. corn ke..." |
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*1 c. corn kernels | *1 c. corn kernels | ||
=== | ===Directions=== | ||
#In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne. | #In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne. | ||
#Add cod, tossing until evenly coated. Let marinate 15 minutes. 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. | #Add cod, tossing until evenly coated. Let marinate 15 minutes. 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. | ||
#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 sidedown. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. | #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 sidedown. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. | ||
#Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream. | #Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream. | ||
Latest revision as of 00:59, 27 December 2024
Ingredients
- 3 tbsp. extra-virgin olive oil
- Juice of 1 lime
- 2 tsp. chili powder
- 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 tortillas
- 1 avocado, diced
- Lime wedges, for serving
- Sour cream, for serving
FOR THE CORN SLAW:
- 1/4 c. mayonnaise
- Juice of 1 lime
- 2 tbsp. freshly chopped cilantro
- 1 tbsp. honey
- 2 c. shredded purple cabbage
- 1 c. corn kernels
Directions
- In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.
- Add cod, tossing until evenly coated. Let marinate 15 minutes. 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.
- 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 sidedown. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
- Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
