Category
Dinner
Servings
2-4
Prep Time
60 minutes
Cook Time
20 minutes
Author:
Dash Team
Ingredients
- 2 8-oz cod fillets
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1⁄4 tsp chili powder
- 1⁄4 tsp cumin
- 1⁄4 tsp smoked paprika
- 1⁄2 lime, juiced
- 1⁄4 cup radish, thinly sliced
- 1 avocado, mashed
- 6 corn tortillas
- lime wedges, to garnish (optional)
- salt and pepper, to taste
- 1 cup red cabbage, shredded 1⁄4 small red onion, sliced
- 1 medium carrot, peeled and shredded
- 1⁄4 cup fresh cilantro, chopped 1⁄2 jalapeño, seeded and minced (optional)
- 1⁄4 lime, juiced
- 1 tbsp mayonnaise
- honey, to taste
- salt and pepper, to taste
Fish Tacos
Red Cabbage Slaw
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).