Fish Tacos

Ingredients

• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chilli powder
• 1 tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 1/2 lb. dorado (or other flaky white fish)
• 1/2 tbsp. vegetable oil
• Kosher salt
• Freshly ground black pepper
• 8 corn tortillas
• 1 avocado, diced
• Lime wedges, for serving
• Sour cream, for serving

FOR THE CORN SLAW:

• 1/4 c. mayonnaise
• Juice of 1 lime
• 2 tbsp. freshly chopped cilantro
• 1 tbsp. honey
• 2 c. shredded purple cabbage
• 1 c. corn kernels
• 1 jalapeño, minced

Steps to Make It

1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chilli powder, cumin, and cayenne.
2. Add dorado, tossing until evenly coated. Let it marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper
4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove dorado from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.