Fish Tacos with Spicy Corn Slaw
Servings Prep Time
6tacos 20minutes
Cook Time
10 minutes
Servings Prep Time
6tacos 20minutes
Cook Time
10 minutes
Ingredients
Pan Fried Cod
  • 2filet Cod
  • 1 tbsp Chile Powder
  • 1 tsp Garlic Salt
  • 1 Juice of Lime
  • Salt & Pepperto taste
  • 2tbsp Coconut Oilfor frying
  • 1package Corn Tortillas
Spicy Corn Slaw
  • 1bag Shredded Slaw Blend
  • 1can Sweet Corn
  • 1 tsp Chile Powder
  • 1 tsp Garlic Salt
  • 1 Juice of Lime
  • 1/2 Juice of Lemon
  • 1/2jar Sir Kensington’s Chipotle Mayo
  • Salt & Pepperto taste
Toppings
  • Avocado
  • Hot Sauce
Instructions
  1. Start by prepping the fish to marinate. In a glass dish, cover the fish with lime juice, chile powder, garlic salt, and salt & pepper to taste. Set the fish aside to marinate while preparing the spicy corn slaw.
  2. In a large mixing bowl, add slaw mix, corn, lemon juice, lime juice, seasonings, and the Sir Kensington’s Chipotle Mayo. Mix until well combined then cover and place in fridge.
  3. Next step is to cook the fish! In a medium sized frying pan, heat the coconut oil over medium/high heat. Once sizzling, place the cod filets in the pan. Let cook on each side for roughly 4 minutes, until crispy. Cook time will vary depending on size of filet.
  4. Once the fish is finished cooking, using the leftover oil from the pan, brown the corn tortillas. Each side should brown up in less than a minute.
  5. Finally, plate and serve! I cut each filet into 3 pieces and put 1 piece in each tortilla. Top fish with spicy slaw, avocado, and your hot sauce of choice & enjoy!
Recipe Notes

A NOTE ON THE SLAW –

First, I used a kale, cabbage, and carrot blend from Whole Foods, but any slaw mix will work! Second, I prefer the Sir Kensington’s Chipotle Mayo because it has great flavor and is made with real, clean ingredients. Aaaaaand it was on sale at Whole Foods when I went grocery shopping, so it as a win-win.

Another great option is the Primal Kitchen Avocado Oil Mayo. Don’t have either of those on hand? No worries, just use regular mayo and add in a chopped jalapeño or a little hot sauce. Also – half of a jar may seem like a lot of mayo for this recipe, but once the slaw is placed in the fridge, it tends to dry up, so to prevent that I added more mayo at the start.

A NOTE ON THE FISH –

If you don’t like cod, use another flaky fish! I love the subtle taste of cod and the fact that it reminds me of home. Tilapia or Halibut would be great too! Also, I prefer coconut oil because it adds a little flavor while cooking the fish and makes it super crispy. If you have a different oil preference, go ahead and use it!

Don’t love fried things? That’s a-okay! Bake the fish at 400 for 15-20 minutes and it is just as tasty! Again, this recipe is super easy to make accomodations for your specific diet/preferences.