Ingredients
- 2 tablespoons vegetable oil
- 1 small lime, juiced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper
- 1 pound baked cod
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 small lime, juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chipotle chili powder or smoked paprika
- 1/4 teaspoon salt
- 1 teaspoon hot sauce, preferably Tabasco
- 1 pound shredded cabbage
- 1 teaspoon salt
- 1/4 cup thinly sliced red onion
- 1/2 cup thinly sliced cilantro
- 1 small jalapeño pepper, diced small
- 2 limes, juiced
- 2 tablespoons vegetable oil
- 8 white corn or flour tortillas
- Cojita cheese, diced tomatoes, fresh cilantro, avocado slices, lime wedges, pickled jalapenos and hot sauce, to serve
Chef notes
I love fish tacos. If I could eat them every day I would. They are easy-to-make and always a crowd pleaser. Not to mention, they're a healthy alternative to other types of meat-filled tacos and a great way to use up leftover fish.
Technique tip: Heat tortillas up over the burner of a gas stove with a pair of tongs. It might seem a little scary at first, but once you try a tortilla toasted over an open flame, you will never go back.
Swap option: Substitute Greek yogurt for the sour cream and mayonnaise mixture for a healthier version of the crema.
Preparation
For the cod:
In a large mixing bowl, whisk together the oil, lime juice, garlic, cumin, paprika, salt and pepper. Add the fish to the bowl and let marinate for 20-30 minutes.
For the chipotle crema sauce:
Add all the ingredients to a small bowl and whisk together. Cover and refrigerate until ready to serve.
For the cabbage slaw:
Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice and oil. Let sit at room temperature until ready to serve.
To serve:
1.Place a small sauté pan over medium heat. Add the fish and marinade and heat until warmed through.
2.Warm the tortillas in the microwave or over an open flame for 30 seconds.
3.Remove fish from the pan using a slotted spoon and transfer to a plate. Allow to rest for a few minutes before gently breaking into pieces.
4.Serve on warm tortillas, topped with slaw, crema and choice of toppings.
