WEEKEND TREATS

 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