Serves: 4
Fish Taco Ingredients:
- 3 tablespoons olive oil
- 1 lime, juiced + 2 limes for serving
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon dried chives
- 1/2 teaspoon ground cumin
- Salt and pepper
- 1-1/2 pounds wild caught cod fillets
- 8 flour tortillas (or substitute corn tortillas) 3/4 cup Diablo Verde Creamy Cilantro Sauce
Slaw Ingredients:
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 2 tablespoons chopped cilantro
- 3 radishes thinly sliced
- 1 cup fresh, canned (rinsed and drained), or frozen (defrosted) sweet corn kernels 1/4 cup Diablo Verde Creamy Cilantro Sauce
- 1/4 cup balsamic vinegar
- Salt and pepper
Directions:
- In a medium bowl or resealable freezer bag, combine olive oil, lime juice, chili powder, paprika, dried chives, cumin, and season with salt and pepper. Add cod to marinade, evenly coating the cod. Refrigerate 30 minutes.
- While the fish is marinating, make the slaw by combining cabbage, carrots, cilantro, radishes and corn in a large bowl. Wisk together Diablo Verde and balsamic vinegar in a small bowl. Add the Diablo mixture to the cabbage mix. Stir to coat. Season with salt and pepper.
- Preheat a large nonstick skillet over medium-high heat, spray with olive oil, then add cod. Cook 3 to 4 minutes per side (cooking time will vary based on the thickness of the cod) until the cod is opaque and cooked through. Separate the cooked cod into large chunks.
- In a skillet over medium-low heat, spray with olive oil, and warm tortillas, about 2-3 minutes per side. Corn tortillas will take less time to heat.
- Fill each warmed tortilla with chunks of cod, top with slaw and Diablo Verde, and serve with lime wedges.
Photo by Sari M Bailey
