Target: 6 × 4 inches · landscape

Crispy Fish Tacos with Cabbage and Lime Crema

50 min · 4 servings

Ingredients

□ 1 1/2 lb cod fillets, cut into 1-inch strips

□ 1 tsp chili powder

□ 1/2 tsp ground cumin

□ 1/2 tsp smoked paprika

□ 1 tsp kosher salt, divided

□ 1/4 tsp ground black pepper

□ 2 tbsp cornstarch

□ 2 tbsp neutral oil

□ 1 small red onion, thinly sliced

□ 1/3 cup distilled white vinegar

□ 1 tsp granulated sugar

□ 8 small corn tortillas

□ 2 cups green cabbage, finely shredded

□ 1 ripe avocado

□ 1/3 cup sour cream

□ 2 limes

□ 1/3 cup fresh cilantro, chopped and divided

□ 2 tsp hot sauce, for serving (optional)

1. Quick-pickle the red onion in warm vinegar. Shred cabbage, chop cilantro, and cut a lime into wedges.

2. Mash avocado with sour cream, lime, and cilantro. Season dry cod and dust lightly with cornstarch.

3. Sear fish in uncrowded batches until golden, opaque, and 145 F at the thickest pieces.

4. Warm tortillas in a dry skillet until pliable; keep them covered with a clean towel.

5. Fill tortillas with cabbage and fish, then add crema, pickled onion, cilantro, lime, and optional hot sauce.

Cook’s note: Dry the cod well and leave space between pieces so the coating browns instead of steaming.