Spiced Fish Tacos with Lime Slaw
Pan-seared cod rubbed with a from-scratch spice mix, tucked into charred corn tortillas with crunchy red cabbage slaw, avocado and lime crema.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
A from-scratch spice rub keeps this onion-free: most packaged taco seasonings list dried aromatics near the top. Double or triple the spice mix and keep it in a jar for next time.
Method
-
Mix the cumin, smoked paprika, coriander, oregano, cayenne and 1 tsp of the salt. Rub it all over the fish.
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Toss the cabbage with the cilantro, 3 tbsp of the lime juice and the remaining 1/4 tsp salt. Set aside to soften slightly.
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Stir the sour cream with the remaining 1 tbsp lime juice and a pinch of salt to make a crema.
-
Heat the oil in a large skillet over medium-high heat. Cook the fish per side, until opaque and it flakes easily, then break it into large chunks.
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Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
-
Fill each tortilla with fish, slaw, avocado and jalapeño, drizzle with crema and serve with lime wedges.
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