Chili-and-cumin seasoned cod seared in a hot skillet, flaked into warm corn tortillas and topped with a crunchy lime cabbage slaw and creamy chipotle sauce. Serves 4.
These fish tacos skip the deep fryer. Thick white fish fillets get a quick rub of chili powder, cumin, smoked paprika and garlic and are seared in a hot skillet until browned outside and just flaky inside.
A bright slaw of cabbage, cilantro and lime adds crunch, and a smoky chipotle sour cream sauce ties it all together. Everything can be ready in about half an hour, which makes it a good weeknight dinner.
Ingredients
Lime cabbage slaw
3 cups finely shredded green or red cabbage
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Chipotle sauce
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon of the sauce
Pinch of salt
Fish
1 1/2 pounds cod or haddock fillets, about 1 inch thick
Make the slaw. In a bowl, toss the cabbage, cilantro, green onions, lime juice, olive oil and salt. Let it stand for at least 10 minutes while you cook.
Make the sauce. Stir together the sour cream, mayonnaise, lime juice, chipotle, adobo sauce and salt.
Season the fish. Mix the chili powder, cumin, smoked paprika, garlic powder and salt. Pat the fish dry and sprinkle the spice mix over both sides.
Cook the fish. Heat the oil in a large skillet over medium-high heat until it shimmers. Cook the fish for 4 to 5 minutes per side for 1-inch fillets, until browned and the flesh flakes easily, 145°F inside. Break it into large flakes.
Warm the tortillas. Heat the tortillas in a dry skillet for about 30 seconds per side, or wrap them in foil and warm in a 350°F oven for 10 minutes.
Assemble. Fill each tortilla with fish, slaw, avocado and a drizzle of chipotle sauce. Serve with lime wedges.
Nutrition per serving (estimated)
540Calories
35 gCarbohydrates
8 gFiber
26 gNet carbs
37 gProtein
29 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
A firm, mild white fish such as cod, haddock or mahi-mahi holds together when cooked and takes the seasoning well.
Can I grill the fish?
Yes. Oil the grill grate well and grill the fillets over medium-high heat for about 4 minutes per side. A grill basket or a sheet of oiled foil keeps delicate fish from sticking.
Can I make the slaw ahead?
Up to 2 hours ahead. After that the cabbage starts to soften. The sauce keeps for 3 days in the refrigerator.
