California Fish Tacos

In a medium shallow bowl, whisk together Extra-Virgin Olive Oil (3 Tbsp) , juice from a Lime (1) , Chili Powder (2 tsp) , Ground Cumin (as needed) and Cayenne Pepper (as needed) .

Add the Cod (1.5 lb) , tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.

Meanwhile, make the slaw: In a large bowl, whisk together Mayonnaise (4 Tbsp) , juice from a Lime (1) , 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) .

In a large nonstick pan over medium-high heat, heat Vegetable Oil (2 tsp) . 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.

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) .