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Fish Tacos with Cornslaw and Avocado Recipe

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3.9 from 11 reviews

These flavorful Fish Tacos feature tender, marinated cod fillets cooked to perfection in a skillet, served on warm corn tortillas with a refreshing corn and cabbage slaw, creamy avocado, and a zesty lime sour cream topping. Perfect for a quick and vibrant meal ready in just 35 minutes.

Ingredients

Cornslaw

  • 1/4 cup mayonnaise
  • Juice of 1 lime
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp honey
  • 1 jalapeño, seeds removed if desired, finely chopped
  • 2 cups shredded purple cabbage
  • 1 cup fresh or frozen corn kernels, thawed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Fish and Tacos

  • 3 tbsp extra-virgin olive oil
  • 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
  • 1 tbsp vegetable oil
  • 8 corn tortillas, toasted
  • 1 avocado, finely chopped
  • Sour cream, for serving
  • Lime wedges, for serving

Instructions

  1. Make the Cornslaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey until smooth. Stir in finely chopped jalapeño, shredded purple cabbage, and thawed corn kernels. Season with kosher salt and freshly ground black pepper to taste. Cover the bowl and refrigerate until ready to serve to let the flavors meld.
  2. Prepare the Fish Marinade: In a medium shallow bowl, combine extra-virgin olive oil, juice of one lime, chili powder, paprika, cayenne pepper, and ground cumin. Whisk until well blended.
  3. Marinate the Cod: Add the cod fillets to the marinade, tossing to coat all sides evenly. Let the fish marinate at room temperature for 15 minutes to absorb the spices and lime flavor.
  4. Cook the Fish: Heat vegetable oil in a large nonstick skillet over medium-high heat. Remove cod from the marinade and season both sides with kosher salt and freshly ground black pepper. Place the fish flesh side down and cook for 3 to 5 minutes per side, or until the fish is opaque and flakes easily when tested with a fork. Remove from heat and let the fish rest for 5 minutes before flaking it gently with a fork.
  5. Assemble the Tacos: Warm your toasted corn tortillas. Serve flaked cod over each tortilla topped with a generous helping of cornslaw, finely chopped avocado, and a dollop of sour cream. Garnish with a squeeze of fresh lime juice and serve lime wedges alongside.

Notes

  • To adjust spice level, keep or remove jalapeño seeds according to preference.
  • Other flaky white fishes like tilapia or haddock can be substituted for cod.
  • For extra crunch, add sliced radishes or diced red onion to the cornslaw.
  • Warm tortillas in a dry skillet or wrapped in foil in the oven for best texture.
  • Leftover fish can be stored covered in the refrigerator for up to 2 days.

Find it online: https://dishcooks.com/fish-tacos-with-cornslaw-and-avocado-recipe/