Recipe of the Week: Perfect Fish Tacos

Cinco de Mayo is next week so make some delicious fish tacos to celebrate! Plus, when you purchase some of the ingredients from this recipe, you get can Cash Back when you upload your receipt with the Grocery Program

INGREDIENTS

  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 1 tsp. paprika 
  • 1/2 tsp. ground cumin1/2 tsp. 
  • cayenne pepper
  • 1 1/2 lb. cod (or other flaky white fish)1/2 tbsp. 
  • vegetable oil
  • Kosher salt
  • Freshly ground black pepper8 
  • corn tortillas 
  • 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 
  • 1 jalapeño, minced

DIRECTIONS

  1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
  2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
  3. 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.
  4. 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 side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
  5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

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