2560 Wyandotte St. | Mountain View, CA 94040

Fish Tacos and Slaw

September 12, 2020

Yields: 4 Servings

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins


3 Tbsp. extra virgin olive oil
Juice of 1 lime
2 tsp chili powder
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1.5 lbs rockfish
1/2 Tbsp vegetable oil
Kosher salt
Black pepper
8 tortillas
1 avocado, diced

1 lb purple cabbage, thinly sliced
1/2 tsp salt, more to taste
1/4 cup sliced red onion
1/2 cup chopped cilantro (packed)
1/4-1/2 of a jalapeno, finely chopped
1/4 cup lime juice, adjust to taste
2 Tbsp olive oil


  1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.
  2. Meanwhile, make slaw: In a large bowl, add the shredded cabbage, and toss with salt. Add the onions, cilantro, jalapeno, lime juice, olive oil, and toss well.
  3. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
  4. Assemble tacos: Serve fish over grilled tortillas with cabbage slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Contact Us

The Milk Pail Market
2560 Wyandotte St.
Mountain View, CA 94043
650-248-9796 cow@milkpail.com

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