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
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
- 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.
- 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.
- 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.
- Assemble tacos: Serve fish over grilled tortillas with cabbage slaw and avocado. Squeeze lime juice on top and garnish with sour cream.