Seared Fish Tacos with Chipotle Lime Slaw
More recently, I have tried to focus on better quality ingredients in my recipes, and making recipes as minimal ingredient as possible. Not only does this make food easier on your body, but it makes cooking faster too! (I'm all about saving time in the kitchen). While this recipe is best with the recommended brands that I used, you could easily swap out oils, mayonnaise, and tortillas for brands that you like!
Avocado oil, used in this recipe to sear the cod, has many heart healthy benefits. Avocado oil is very similar to olive oil, in the sense that they are both rich in oleic acid, a mono-saturated omega-9 fatty acid that is particularly helpful in lowering bad cholesterol and raising good cholesterol. Avocado oil, however, has a very high smoke point (meaning it can heat to about 500 degrees before it starts breaking down and creating toxic fumes and free radicals). Avocado oil is best when you want to get a nice sear on the outside of a steak, pork chop, or filet of cod in this case. While it can be more expensive at the grocery store, stocking up on different types of oils to use in the kitchen can make them last longer and give you more variety in your cooking!
Makes 3-4 servings
1 pound Alaskan cod (fresh or frozen, needs to be thawed)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp ground black pepper
1 tsp salt
2 tbsp avocado oil (I used Primal Kitchen Avocado Oil)
1 package (roughly 3-4 cups) shredded slaw mix (I used the Organic Coleslaw Kit from @traderjoes and dumped the sauce)
1 bunch of cilantro
1 package tortillas (I used Siete Foods Chickpea Flour Tortillas)
In a small bowl, combine garlic powder, onion powder, smoked paprika, ground black pepper and salt.
Pat fish dry and sprinkle spice mixture on both sides.
Heat a cast iron or large sauté pan with avocado oil (or other high heat oil).
Sear cod on each side for 2-3 minutes. Remove from pan and let rest for 4-5 minutes before chopping into large pieces.
In a bowl, mix 1 tbsp of chipotle lime mayo and juice from 1/2 a lime. Mix in 1 package of shredded slaw mix, 3-4 tbsps of chopped cilantro, and combine until slaw is well coated. Season with salt and pepper.
Heat chickpea tortillas in a toaster oven or sauté pan for 10-15 seconds on each side.
Build tacos with 2-3 ounces of cod, coleslaw, cilantro, a few slices of avocado, Siete Foods hot sauce, and finish with a squirt of lime juice.
Enjoy these delicious tacos and tag me on Instagram (@_sofiaapsey) if you try!
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