Fish Tacos with Lime Crema Slaw

• 25 min total
• 25 min hands-on
• Serves 4
• 450 kcal
• 37 g protein

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Ingredients

• ½ cup sour cream
• 2 limes
• 7 oz coleslaw mix
• 4 cod fillets (6 oz each)
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• 2 tbsp vegetable oil
• 12 corn tortillas
• ½ cup salsa
• salt

Method

1. Make the lime crema: whisk the sour cream with the zest of 1 lime, 1 tbsp of its juice and a pinch of salt. In a bowl, toss the coleslaw mix with 3 tbsp of the crema, the rest of that lime’s juice and a pinch of salt.
2. Pat the cod very dry. Mix the chili powder, cumin, garlic powder and ¾ tsp salt and sprinkle all over the fish.
3. Warm the tortillas in a large dry nonstick skillet over medium-high heat, about 30 seconds per side, and stack them in a clean kitchen towel to keep warm.
4. Add the oil to the skillet. Lay in the cod and cook without moving it until browned underneath, 3–4 minutes. Flip carefully with a wide spatula and cook 2–3 minutes more, until the fish is opaque and flakes easily with a fork (145°F / 63°C).
5. Break the fish into large flakes. Fill the tortillas with the slaw and fish, drizzle with the remaining crema and top with salsa. Serve with the second lime cut into wedges.

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