Fish Tacos

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“Don’t dig your grave with your own knife and fork.”

– English Proverb

Ingredients

3 tbsp extra virgin olive oil 

2-4 limes, juiced 

4 limes, sliced for serving 

2 tsp. chili powder, optional

1 tsp. paprika, optional 

1/2 tsp. ground cumin

1/2 cayenne pepper

1 1/2 lbs of cod or flaky fish of your liking

1/2 tbsp. coconut oil 

sea salt and freshly ground pepper, to taste

8 corn tortillas 

4 avocados, sliced 

sour cream, optional 

fresh mexican cheese for serving (Queso Fresco, Cotija, Queso Blanco,Queso Panela, Queso Oaxaca)

Serving: 4 servings (2 tacos per person)

Corn Slaw

1/4 cup sour cream 

1-2 limes, juiced 

5 tbsp. freshly chopped cilantro

1 tbsp fresh honey 

2 cups shredded purple cabbage 

1 cup corn kernels, freshly roasted from the cobb

1-4 jalapeño peppers (remove seeds), diced (optional) 

Instructions

  1. Whisk together olive oil, lime juice, paprika, chili powder, cumin and cayenne.
  2. Add cod to mix and let marinade for 1+ hours for best results. 
  3. Cut the slaw ingredients and mix together in bowl minutes before ready to serve freshly made fish tacos to guest. 
  4. In a large nonstick skillet or grill with medium heat place the fish flesh side down.  Cook until opaque on both sides. Roughly 5-minutes each side.  
  5. Heat the corn tortillas over the grill and add the fish, plus slaw mix.  Serve with side of fresh rice, beans, guacamole and chips.  

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