Zesty Cod Tacos with Red Cabbage & Cilantro Slaw
- 2 pounds cod, or similar firm white fish
- 3/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 tsps ground cumin
- 3/4 teaspoons garlic powder
- 1 1/2 tsps chili powder
- 1 teaspoon sugar
- oli, for cooking
- 1 1/2 cups shredded green cabbage
- 1 1/2 cups shredded red cabbage
- 1/3 cup chopped cilantro
- 2 limes juiced
- 1 jalapeno, chopped (optional)
- Salt, to taste
- Pepper, to taste
- Flour or corn tortillas
- Fresh avocados, sliced
- Cilantro, chopped
This weeknight dinner is full of vibrant flavor!
Recipe by Ariana Feygin
Coat the fish in the spices and place in the fridge to marinate while preparing the slaw.
In a large bowl, combine the cabbage, cilantro, jalapeno, lime juice, salt and pepper. Mix well.
Place a cast-iron skillet or heavy pan over medium-high heat and warm the oil. Once hot, sear the cod about 5 minutes per side. Finish cooking in a 450 F oven if necessary or cod is thicker.
Warm the flour tortillas. Add pieces of fish to each tortilla, top with slaw, sliced avocado and garnish with extra cilantro.