Servings: 4 (2 tacos each) Prep time: 10 min Cooking time: 15 min
Ingredients
4 cod fillets (8 oz raw)
4 cups shredded coleslaw mix (or shredded red cabbage)
8 small corn tortillas (6")
1 cup guacamole
1/3 cup fresh cilantro, chopped
1/4 cup fresh lime juice (~2 limes)
1/4 cup olive oil
1 Tbsp honey
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper
2 limes for extra wedges (optional)
Directions
1. In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin, and pepper to make the marinade.
2. In a medium bowl, combine 1/2 of the marinade and the cod.
3. In a second bowl, combine the remaining marinade and coleslaw mix. Let both sit for 10 minutes.
4. Heat a skillet over medium-high heat on the stove. After the fish is done marinating, transfer it to the skillet and cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
5. Spread tortillas with about 2 Tbsp guacamole each. Top with shredded fish and slaw. Serve with an extra lime wedge if desired.
Notes:
If using frozen fish be sure to thaw first.
Any flaky white fish can be used here in place of cod. Try snapper or mahi mahi fillets.
For extra flavor, mix Greek yogurt with chili-lime seasoning and drizzle over tacos.
