Tacos de pescado con ensalada de col cremosa

Ingredientes

• 1 1/2 lbs white fish fillets (cod, tilapia, or mahi-mahi)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 2 cups green cabbage, thinly shredded
• 1/2 cup purple cabbage, shredded
• 1/4 cup sour cream
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 8 small flour or corn tortillas
• 1 avocado, sliced
• 1 jalapeño, thinly sliced (optional)
• Lime wedges for serving
• Hot sauce (optional)

Preparación

1. 1

   Combine shredded green and purple cabbage in a medium bowl. Whisk together sour cream, mayo, apple cider vinegar, honey, salt, and pepper in a small bowl. Pour over cabbage, toss well, fold in cilantro, and refrigerate while you prepare the fish.

2. 2

   Pat fish fillets completely dry with paper towels. Mix cumin, smoked paprika, garlic powder, salt, and pepper together and rub evenly over both sides of the fillets.

3. 3

   Heat a skillet over medium-high heat and add olive oil. Once shimmering, lay fish fillets in carefully without crowding. Cook 3 to 4 minutes per side until golden and the fish releases easily from the pan.

4. 4

   Squeeze lime juice over the cooked fish in the pan. Let it sizzle briefly, then transfer to a plate and break into rough chunks with a fork.

5. 5

   Warm tortillas over a gas flame or in a dry skillet for about 20 seconds per side until soft and pliable.

6. 6

   Build tacos with a spoonful of creamy slaw, chunks of fish, avocado slices, jalapeño if using, and a squeeze of fresh lime. Serve immediately.