Smith`s Chef Jeff Jackson Recipe
Fish Tacos with Corn Slaw
Ingredients
For the Tacos:
3 Tbsp. olive oil
Juice and zest of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/4 tsp. cayenne pepper (optional)
1 1/2 lb. cod (frozen and thawed is fine)
Salt and pepper to taste
1 avocado, diced
Lime wedges and sour cream for serving
For the Slaw:
1/4 c. mayo
Juice and zest of 1 lime
2 Tbsp. chopped cilantro
1 Tbsp. honey
2 c. shredded purple cabbage
1 c. fresh sweet corn kernels (frozen works fine)
1 jalapeno, seeded and minced
Salt and pepper to taste
Directions
1. In a small bowl, make a marinade by whisking together the olive oil, lime juice and zest, chili powder, paprika, and cayenne pepper.
2. Season the fish with salt and pepper and place in a zipper bag. Pour the marinade over the fish and marinate for about 20-30 minutes.
3. Make the slaw by whisking together the mayo, lime juice and zest, cilantro and honey. Add the cabbage, corn, and jalapeno. Season with salt and pepper to taste. Place in the fridge until ready.
4. Heat a large non-stick skillet over medium-high heat. Heat a little oil and then add the fish along with the marinade if you like. Cook the fish for 3-5 minutes per side. Let the fish rest 5 minutes before flaking with a fork.
5. Lightly grill or warm your tortillas and then top with some of the slaw, some of the fish, and then some avocado and maybe some sour cream if you like.
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