Fish Tacos Recipe

1. Prepare the marinade

In a shallow bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic, ground cumin, smoked paprika, chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth.

2. Marinate the fish

Pat the cod fillets dry with paper towels. Place the fillets in the bowl with the marinade and coat both sides. Let the fish rest in the marinade for 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

3. Cook the cod

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbs oil. When the oil shimmers, add the cod fillets (work in a single layer; cook in two batches if needed). Cook undisturbed for 3–4 minutes until the underside is golden. Carefully flip and cook 2–4 more minutes until the fish is opaque and flakes easily with a fork (internal temperature ~145°F / 63°C). Transfer cooked fillets to a plate and keep warm; break into 1.5–2 inch pieces for stuffing tacos.

4. In a medium bowl combine shredded green and red cabbage with 1/4 cup chopped cilantro.

5. In a small bowl whisk together 2 tbs lime juice, 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

6. Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with extra lime or salt if desired. Refrigerate until ready to use (can be made up to 4 hours ahead).

7. In a small bowl stir together 1/2 cup mayonnaise, 1/4 cup crema or Greek yogurt, 1 tsp minced chipotle and 1 tsp adobo sauce, 1 tbs lime juice, 1/4 tsp garlic powder and 1/4 tsp salt until smooth. Taste and add more chipotle or adobo for heat if desired. Refrigerate until assembly.

8. Warm tortillas: Heat a dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap stacked tortillas in a damp towel and microwave 30 seconds.

9. Assemble tacos: Place 1–2 warmed tortillas on a plate. Add a small handful (about 2–3 oz) of flaked cod in the center. Top with 1/4–1/3 cup cabbage slaw, a drizzle (about 1 tbs) of creamy chipotle sauce, 2–3 slices of avocado, a sprinkle of cotija cheese if using, and a few cilantro leaves.

10. Serve: Serve immediately with lime wedges on the side for squeezing. Leftover components (fish, slaw, sauce) can be stored separately in the refrigerator for up to 2 days; tortillas are best fresh.