Fish Tacos with Red Cabbage Slaw

from ButterYum

makes about 8 tacos (8-inch tortillas)

Ingredients

Fish:

• 2 pounds cod fillets, cut into 1/2-inch thick strips (*see notes below)

• 3 tablespoons vegetable oil

• 2 teaspoons old bay seasoning

• 1 teaspoon granulated onion powder

• 1 teaspoon granulated garlic powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• (optional) 1/4 teaspoon cayenne pepper

Slaw:

• 2 cups shredded red cabbage

• 1 cup corn kernels

• 1/4 cup mayonnaise

• 1 tablespoon honey

• juice of one lime

• 1 jalapeno, seeded and finely minced

• 1 tablespoons chopped fresh cilantro

• kosher salt and pepper to taste

Additional:

• 8-inch flour tortillas

• lime wedges

• chopped cilantro

• chopped tomatoes

• mexican crema or sour cream

• diced avocado or guacamole

• pickled red onions

• pico de gallo

Directions

To marinate the fish:

1. In a large bowl, whisk together the olive oil, old bay, onion powder, garlic powder, cumin, smoked paprika, and optional cayenne.

2. Add fish strips and toss well to evenly coat; set aside for at least an hour.

To make the cabbage slaw:

1. In a large bowl, whisk together the mayonnaise, honey, and lime juice and add the cabbage, corn, jalapeno, and cilantro; toss well and add salt and pepper to taste.

To cook the fish:

1. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat.

2. Cook fish strips in a single layer for a couple of minutes per side until cooked through, being careful not to crowd the pan; repeat until all fish is cooked. Alternatively, you can cook the fish on a parchment or silpat-lined half sheet pan in a 350F oven for 8-10 minutes.

To assemble the tacos:

1. Place 1/8th of the cabbage slaw in the center of an 8-inch flour tortilla and top with 1/8th of the cooked fish.

2. Garnish as desired.

Notes

• Any mild white fish can be used (cod, tilapia, halibut, snapper, grouper, haddock, flounder, etc).

• We like flour tortillas, but feel free to use corn tortillas if you prefer.

• The marinated fish and cabbage slaw make a wonderful combination, but each can stand on their own merits so consider serving them separately.