Tacos de pescado saludables al estilo de Baja

Ingredientes

• 1 1/2 lbs fresh cod fillets
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Juice of 1 lime
• 2 cups green cabbage, thinly shredded
• 1/2 cup red cabbage, shredded
• 1 medium carrot, grated
• 2 tbsp plain Greek yogurt (for slaw)
• 1 tbsp mayonnaise (for slaw)
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste
• 3 tbsp plain Greek yogurt (for sauce)
• 1 tbsp mayonnaise (for sauce)
• 1 tsp hot sauce
• Juice of 1/2 lime
• 1 small garlic clove, minced
• Pinch of salt
• 8 small corn tortillas
• 1 avocado, sliced thin
• Fresh cilantro, small handful
• Lime wedges for serving
• Sliced jalapeño, optional

Preparación

1. 1

   Toss shredded green cabbage, red cabbage, and grated carrot together in a bowl. In a separate small bowl, mix Greek yogurt, mayo, apple cider vinegar, honey, salt, and pepper. Pour over cabbage and toss to coat. Refrigerate while you cook the fish.

2. 2

   Combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl. Pat fish fillets completely dry with paper towels.

3. 3

   Rub the spice mix all over both sides of the fillets. Squeeze half the lime over the top and let sit for 1 to 2 minutes.

4. 4

   Heat olive oil in a skillet over medium-high heat. When it shimmers, add the fish. Cook 3 to 4 minutes per side until golden and flaky. Do not move the fish around while it cooks.

5. 5

   While fish cooks, stir together Greek yogurt, mayo, hot sauce, lime juice, minced garlic, and salt for the sauce. Taste and adjust heat as needed.

6. 6

   Warm corn tortillas over a gas flame with tongs for 20 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.

7. 7

   Flake the cooked fish into rough pieces. Build each taco with fish, slaw, avocado slices, a drizzle of sauce, fresh cilantro, and a squeeze of lime. Serve immediately.