Cooking Instructions
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Step 1
In a medium shallow bowl, whisk together
Extra-Virgin Olive Oil (3 Tbsp)
,
Lime (1)
juice,
Chili Powder (1/2 Tbsp)
,
Ground Cumin (1/2 tsp)
and
Cayenne Pepper (1/2 tsp)
.
Step 2
Add the
Cod (1.5 lb)
, tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.
Step 3
Meanwhile, make the slaw: In a large bowl, whisk together
Mayonnaise (1/4 cup)
,
Lime Juice (2 Tbsp)
,
Fresh Cilantro (2 Tbsp)
and
Honey (1 Tbsp)
. Stir in
Red Cabbage (2 cups)
,
Corn Kernels (1 cup)
and
Jalapeño Pepper (1)
; Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 4
In a large nonstick pan over medium-high heat, heat
Vegetable Oil (1/2 Tbsp)
. Remove the cod from the marinade and season both sides of each filet with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Place the fish on the pan, flesh side down. Cook until the fish is opaque and cooked through, 3 to 5 minutes per side. Let rest for about 5 minutes before flaking the fish with a fork.
Step 5
Assemble tacos: Serve fish over grilled
Small Corn Tortillas (8)
with corn slaw and
Avocado (1)
. Squeeze
Limes (to taste)
wedges on top and garnish with
Sour Cream (to taste)
.
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Tags
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