WEEKEND TREATS

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

FISH TACOS


CORN SLAW

  • 1/4 c. mayonnaise
  • Juice of 1 lime
  • 2 tbsp. chopped fresh cilantro
  • 1 tbsp. honey
  • 2 c. shredded purple cabbage
  • 1 c. corn kernels
  • 1 jalapeño, finely chopped
  • Kosher salt
  • Freshly ground black pepper

TACOS

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

Directions

SAVE TO MY RECIPES

CORN SLAW

Step 1

In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño; season with salt and black pepper.

Step 2

Cover and refrigerate until ready to serve.

TACOS

Step 1

In a medium shallow bowl, whisk olive oil, lime juice, paprika, chili powder, cayenne, and cumin. Add cod and toss until coated. Let marinate 15 minutes.

Step 2

In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade; season both sides of fish with salt and black pepper. Arrange fish in skillet flesh side down. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

Step 3

Top tortillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with sour cream.

And as always have a chilled day from the Viking

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