Fish Tacos with Cabbage Slaw

Ingredients

• 1 1/2 pounds white fish fillets (cod or tilapia), cut into 2-inch pieces
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 3 cups green cabbage, thinly shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon mayonnaise
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 tablespoon chipotle hot sauce
• 8 corn tortillas, warmed
• 1 lime, cut into wedges

Method

1. 1

   In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Pat the fish pieces dry and toss with the flour, then sprinkle evenly with the spice mixture.

2. 2

   In a medium bowl, toss the shredded cabbage, red onion, and cilantro with the lime juice, mayonnaise, and salt. Set aside to marinate while you cook the fish.

   10:00 · Slaw resting
3. 3

   In a small bowl, stir together the sour cream and chipotle hot sauce until smooth. Set aside.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering. Add the fish pieces in a single layer, working in batches if needed.

5. 5

   Cook the fish undisturbed until golden brown on the bottom, about 3 minutes.

   3:00 · Sear first side
6. 6

   Flip the fish pieces and cook until golden and the flesh flakes easily with a fork, about 3 more minutes. Transfer to a plate.

   3:00 · Sear second side
7. 7

   Warm the corn tortillas in a dry skillet or directly over a gas flame, about 20 seconds per side, until pliable and lightly charred in spots.

   0:40 · Warm tortillas
8. 8

   Divide the fish among the warm tortillas, top with the cabbage slaw, and drizzle with the chipotle crema. Serve immediately with lime wedges.