Ingredients:
- For the Fish: 1 lb (450 g) cod fillets, skinless and trimmed
- For the Fish: 1 tbsp (8 g) cornstarch or all-purpose flour (for light dredge)
- For the Fish: 1/2 cup (40 g) panko breadcrumbs or fine cornmeal (optional for crisp)
- For the Fish: 1 tsp (2 g) chili powder
- For the Fish: 1/2 tsp (2.5 g) smoked paprika
- For the Fish: 1/2 tsp (2.5 g) ground cumin
- For the Fish: 1/2 tsp (2.5 g) kosher salt (adjust to taste)
- For the Fish: 1/4 tsp (1.5 g) ground black pepper
- For the Fish: 1 tbsp (15 ml) olive oil (for pan-searing) or 1 tbsp (15 ml) neutral oil + cooking spray (for baking)
- For the Yogurt-Lime Crema: 1/2 cup (120 g) plain Greek yogurt (nonfat or low-fat)
- For the Yogurt-Lime Crema: 2 tbsp (30 ml) lime juice (about 1 lime)
- For the Yogurt-Lime Crema: 1 tsp (about 1 g) lime zest
- For the Yogurt-Lime Crema: 1 tbsp (8 g) chopped fresh cilantro (optional)
- For the Yogurt-Lime Crema: 1/4 tsp (1.5 g) kosher salt
- For the Yogurt-Lime Crema: 1/4 tsp (1 g) honey or agave (optional)
- For the Slaw: 3 cups (225 g) shredded green or red cabbage (loosely packed)
- For the Slaw: 1/2 cup (60 g) shredded carrot (about 1 medium carrot)
- For the Slaw: 2 tbsp (30 ml) apple cider vinegar or lime juice
- For the Slaw: 1 tbsp (15 ml) extra-virgin olive oil
- For the Slaw: 1/2 tsp (2.5 g) honey or maple syrup
- For the Slaw: Salt and pepper to taste
- For Assembly & Toppings: 8 small corn or whole-wheat tortillas (6-inch) or 8 small flour tortillas
- For Assembly & Toppings: 1 small avocado, sliced (about 150 g)
- For Assembly & Toppings: 2 tbsp (8 g) chopped fresh cilantro (for garnish)
- For Assembly & Toppings: Lime wedges for serving
- For Assembly & Toppings: Optional sliced radishes, pickled red onions, hot sauce
Instructions:
- Prep ingredients: Pat cod dry and cut into 1–1.5 inch (2.5–4 cm) strips. Prepare bowls and equipment for dredging or seasoning.
- Make slaw: In a medium bowl combine shredded cabbage, shredded carrot, apple cider vinegar or lime juice, extra-virgin olive oil, honey, salt and pepper; toss and chill briefly while you finish other prep.
- Make yogurt-lime crema: Whisk together plain Greek yogurt, lime juice, lime zest, chopped cilantro (optional), 1/4 tsp kosher salt and honey or agave (optional). Chill until ready to assemble.
- Season and bread (optional): In a shallow bowl combine cornstarch or flour, panko or cornmeal (if using), chili powder, smoked paprika, ground cumin, salt and pepper. Dredge each cod strip lightly in the mixture, shaking off excess. If you prefer no crumb, simply season fillets with the spice mix.
- Cook the fish - Method A (Pan-sear): Heat 1 tbsp olive oil in a 10–12 inch skillet over medium-high heat until shimmering. Add fish strips in a single layer without overcrowding and cook 2–3 minutes per side until golden and edges crisp. Fish should flake easily and reach 145°F (63°C).
- Cook the fish - Method B (Bake): Preheat oven to 425°F (220°C). Place fish on a wire rack set over a baking sheet for air circulation. Lightly spray or brush with oil and bake 10–12 minutes until golden and flaky; broil 1–2 minutes at the end for extra crisp if desired. Fish should flake and reach 145°F (63°C).
- Warm tortillas: Heat tortillas on a skillet 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped in a towel to stay pliable.
- Assemble tacos: Place a warm tortilla, add a small handful of slaw, 2–3 pieces of cod, a drizzle of yogurt-lime crema, avocado slices, chopped cilantro and a squeeze of lime. Serve immediately with lime wedges and optional hot sauce, sliced radishes or pickled red onions.
- Notes: Optional 15-minute marinade can be added before dredging for extra flavor. Do not overcook cod—check for flaking and internal temp of 145°F (63°C).