Ingredients
The following ingredients have 4 Servings
- 1 1/2 lb cod fish ((cut into 3 inch long fillets))
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp canola oil
- 1 cup shredded green cabbage
- 2 cups shredded red cabbage
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar ((can use lime or lemon juice, I just prefer vinegar for the cabbage slaw))
- 2 ripe avocados sliced
- 1 cup grape tomatoes ((or 1 cup diced tomatoes))
- 1 jalapeño pepper chopped into small pieces
- salsa verde for serving ((I used Stonewall brand, any salsa of your choice is fine))
- lime wedges ((halves) and cilantro for serving)
- 12 flour tortillas
Instruction
- In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.
- Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).
- In a large bowl combine salt, olive oil and apple cider vinegar and stir. Add cabbage and toss, so it is evenly coated with dressing.
- You can make your own salsa, but I used store bought one this time.
- To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 12 tortillas, add cabbage slaw, avocado, tomatoes and top with salsa. Optional: you can top with some chopped cilantro and jalapeño pepper.
- Serve and enjoy!
