Fish Tacos
Ingrédients
Fish Tacos
- 2 8-oz cod fillets
2 tablespoons olive oil
- 1 clove garlic, minced
1⁄4 teaspoon chili powder
1⁄4 teaspoon cumin
1⁄4 teaspoon 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
Red Cabbage Slaw
- 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 tablespoon mayonnaise
- honey, to taste
- salt and pepper, to taste
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Instructions
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).
