Fish Tacos
Double Up Skillet
PREP TIME
60 min
COOK TIME
20 min
SERVES
2-4
Ingredients
- 2 8-oz cod fillets
- 2 tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp smoked paprika
- ½ lime, juiced
- ¼ cup radish, thinly sliced
- 1 avocado, mashed
- 6 corn tortillas
- lime wedges, to garnish (optional)
- salt and pepper, to taste
For Red Cabbage Slaw:
- 1 cup red cabbage, shredded
- ¼ small red onion, sliced
- 1 medium carrot, peeled and shredded
- ¼ cup fresh cilantro, chopped
- ½ jalapeño, seeded and minced (optional)
- ¼ lime, juiced
- 1 tbsp mayonnaise
- honey, to taste
- salt and pepper, to taste
Directions
- In a bowl, combine oil, garlic, chili powder, cumin, smoked paprika, lime juice, salt, and pepper. Place fillets in a shallow dish and pour marinade over fish.
- Allow fillets to marinate for 20 minutes.
- For red cabbage slaw, combine cabbage, red onion, carrot, cilantro, jalapeño, lime, mayonnaise, and honey in a separate bowl. Set aside.
- Plug in Double Up Skillet.
- Grease the Cooking Surface.
- Remove fillets from marinade and place on the Cooking Surface.
- Cook until the fish is opaque and flakes easily.
- Transfer to a plate and separate into large chunks.
- Wipe the Double Up Skillet with a clean, damp cloth and heat corn tortillas until soft.
- To assemble tacos, top warmed tortillas with mashed avocado, cod, and cabbage slaw.
- Garnish with radish slices and serve with a fresh squeeze of lime (optional).
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