Spicy Baja Fish Tacos

Ingredients

• 3 Tablespoons Extra-Virgin Olive Oil
• 1 Large Lime (Zested & Juiced)
• 2 Teaspoons Chili Powder
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Cayenne Pepper
• 1 1/2 Pounds Cod Filets
• 1/2 Tablespoon Vegetable Oil
• 1 Teaspoon Salt & Freshly Ground Black Pepper
• 8 Small Flour Tortillas
• 1 Large Avocado (Peeled & Cubed)
• 1 Cup Sour Cream



Baja Slaw

• 1/4 Cup Mayonnaise
• 2 Tablespoons Lime Juice
• 1/4 Cup Fresh Cilantro (Chopped)
• 1 Tablespoon Honey
• 2 Cups Shredded Cabbage
• 1 Cup Corn Kernels (Fresh Is Best, Frozen & Thawed Is Ok)
• 1 Large Jalapeno (Seeded & Minced)

Directions

1. In a medium-sized bowl, add olive oil, lime juice, chili powder, cumin, and cayenne pepper. Whisk until blended.
2. Place fish fillets in the sauce mixture and toss to coat evenly. Allow fish to marinate for 15 minutes, up to 1 hour.
3. In a large bowl, combine mayo, lime juice, cilantro, and honey. Mix well. Stir in cabbage, corn, 1/2 teaspoon of salt & pepper.
4. In a large skillet, heat vegetable oil over medium-high heat. Transfer fish to pan (skin side down) and season with remaining salt & pepper. Cook 5 minutes on each side, until fish is cooked through and opaque. Let fillets rest for 5 minutes and flake them with a fork.
5. Brush tortillas lightly with oil and grill 30 seconds on each side, until they have light grill marks. Layer with fish, slaw, and avocado. Top tacos with sour cream.