Description
Seared cod strips, a quick lime slaw and a tangy sour cream sauce in warm corn tortillas, made in one skillet for two. These fish tacos take 25 minutes.
Ingredients
- 12 ounces cod fillet, about 3/4 inch thick
- 1/2 teaspoon kosher salt, plus a pinch for the slaw
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 tablespoon avocado oil or other neutral oil
- 1 1/2 cups thinly shredded red cabbage
- 2 limes (juice 1, cut the other into wedges)
- 1 tablespoon chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 teaspoon garlic powder
- 1/2 teaspoon hot sauce (optional)
- 6 small corn tortillas (6-inch)
- 1/2 ripe avocado, sliced
Instructions
- Pat the cod dry with paper towels and cut it into 6 even strips. Mix the 1/2 teaspoon salt, cumin, smoked paprika, cayenne and black pepper, and rub it over both sides of the fish. Let it sit for 10 minutes while you make the slaw and sauce.
- Toss the cabbage with 1 tablespoon lime juice, the cilantro and a pinch of salt. In a second bowl, stir the sour cream with 1 tablespoon lime juice, the garlic powder and the hot sauce, if using.
- Heat the skillet over medium-high heat for 2 minutes. Add the oil and swirl to coat.
- Lay the fish strips in the skillet with a little space between them. Cook for 3 minutes without moving them, then flip and cook for 2 to 3 minutes more, until the fish is opaque, flakes easily and reads 145°F in the thickest part.
- Move the fish to a plate. Warm the tortillas in the same dry skillet for 20 to 30 seconds per side, until soft and flecked with brown.
- Fill each tortilla with slaw, a strip of fish broken into pieces, a few slices of avocado and a spoonful of sauce. Serve with the lime wedges, 3 tacos each.
Notes
Equipment: 10-inch nonstick or cast-iron skillet, thin metal spatula, instant-read thermometer, 2 small bowls
- Haddock, pollock or tilapia fillets of similar thickness work in place of cod.
- Raw shrimp work too; cook them in the same hot skillet until they turn pink and opaque.
- Warm flour tortillas work in place of corn, with the same filling.
- Refrigerate the cooked fish in a covered container within 2 hours and eat it within 3 to 4 days; keep the slaw, sauce and tortillas separate.
- Reheat the fish in a skillet until it reaches 165°F.
- Cook fish to 145°F (USDA FSIS).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired