Ingredients

• Corn Slaw
• 1/4 c. mayonnaise
• Juice of 1 lime
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. honey
• 2 c. shredded purple cabbage
• 1 c. corn kernels
• 1 jalapeño, finely chopped
• Kosher salt
• Freshly ground black pepper
• Tacos
• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground cumin
• 1 1/2 lb. cod (or other flaky white fish)
• 2 tsp. vegetable oil
• Kosher salt
• Freshly ground black pepper
• 8 corn tortillas, toasted
• 1 avocado, finely chopped
• Lime wedges and sour cream, for serving

Directions

• Corn Slaw
• In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño; season with salt and black pepper.
• Cover and refrigerate until ready to serve.
• Tacos
• In a medium shallow bowl, whisk olive oil, lime juice, paprika, chili powder, cayenne, and cumin. Add cod and toss until coated. Let marinate 15 minutes.
• In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade; season both sides of fish with salt and black pepper. Arrange fish in skillet flesh side down. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
• Top tortillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with sour cream.

Notes

• 7-22-25 1/2 Recipe
• Changes
• Green Cabbage
• Spices
• Ancho Pasilla Chile Powder
• Arbol Chile Powder
• Mexican Paprika
• Mexican Cumin
• Note to self: char corn before slaw assembly

Photos