(makes 8 tacos)
- 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 1/2 lbs. cod (or other flaky white fish)
- 1/2 Tbsp. vegetable oil
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. freshly chopped cilantro
- 2 cup purple cabbage, shredded
- 1 jalapeño, seeds removed and minced
- ½ cup red onion, diced
- ¼ teaspoon salt
- 1 cup sour cream
- Juice of 1/2 – 1 full lime (your preference)
- 8 corn tortillas (taco-sized)
- 1 avocado, sliced (optional)
- Lime wedges (optional)
- Sour cream (optional)
- Cilantro garnish (optional)
TO MARINADE THE FISH:
In a medium shallow bowl, whisk together extra virgin olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add cod, tossing until evenly coated. Let marinate 15 minutes.
FOR THE SLAW:
In a large bowl, whisk together sour cream and lime juice. Stir in cabbage, red onion, cilantro and jalapeño. Season with salt.
TO COOK THE FISH:
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.
TO ASSEMBLE TACOS:
Serve fish over grilled tortillas with slaw and avocado. Squeeze lime juice on top and garnish with sour cream and/or additional cilantro.
Silverado guest experiences manager & Le Cordon Bleu trained chef
SILVERADO RECIPE HACK!
To simplify the slaw, you can use a packaged cabbage mix and packaged dressing, such as a lime, cilantro vinaigrette. For a healthier option, substitute the sour cream with low fat, plain Greek yogurt.
Pair your Easy Fish Tacos with our Sauvignon Blanc Margarita