Zesty Cod Tacos with Red Cabbage & Cilantro Slaw
Ingredients
- Fish
- 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
- Slaw
- 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
Directions
-
Coat the fish in the spices and place in the fridge to marinate while preparing the slaw.
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In a large bowl, combine the cabbage, cilantro, jalapeno, lime juice, salt and pepper. Mix well.
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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.
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Warm the flour tortillas. Add pieces of fish to each tortilla, top with slaw, sliced avocado and garnish with extra cilantro.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.