Ingredients:

  • 1.5 lbs cod fillets, cut into 2-inch strips
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder, divided
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 tbsp lime juice for fish
  • 0.5 cup sour cream or Mexican crema
  • 0.25 cup mayonnaise
  • 1 tsp sriracha or adobo sauce
  • 1 tbsp lime juice for sauce
  • 3 cups shredded green and red cabbage
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave nectar
  • 12 small corn tortillas
  • 1 large avocado, sliced

Instructions:

  1. In a small bowl, whisk together the sour cream, mayonnaise, sriracha, 1 tablespoon of lime juice, and 0.5 teaspoon of garlic powder. Refrigerate until serving.
  2. In a medium bowl, toss the shredded cabbage with cilantro, apple cider vinegar, and honey. Let the slaw sit for at least 10 minutes to allow the flavors to develop.
  3. Pat the cod strips extremely dry with paper towels. Season with cumin, paprika, remaining garlic powder, salt, and pepper.
  4. Heat oil in a large skillet over medium-high heat. Sear the fish for 3-4 minutes per side until opaque and flaky. Drizzle with 1.5 tablespoons of lime juice.
  5. Warm the corn tortillas over an open flame or in a dry pan until charred and pliable.
  6. Assemble tacos by placing two strips of fish in each tortilla, topping with slaw, a slice of avocado, and a drizzle of the crema sauce.