Fish Tacos with Slaw

Ingredients

• 1½ lb cod fillets
• ½ cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup vegetable oil
• 12 corn tortillas
• ½ head red cabbage
• 2 lime
• ½ cup mayonnaise
• ¼ cup sour cream (optional)
• ¼ cup cilantro (optional)
• 1 jalape ño (optional)

Steps

1. Cut fish into 1-inch wide strips. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Dredge fish strips in the flour mixture, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry fish in batches for 2-3 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels.
3. For the slaw, thinly slice red cabbage. In a medium bowl, combine cabbage with the juice of 1 lime and a pinch of salt. Mix well.
4. Prepare the sauce by whisking together mayonnaise, the juice of the remaining 1 lime, and optional sour cream. Stir in chopped cilantro and minced jalape ño, if using.
5. Warm tortillas in a dry skillet or microwave until pliable.
6. Assemble tacos: Place a few pieces of fried fish in each warm tortilla, top with a generous spoonful of slaw, and drizzle with the creamy lime sauce.
7. Serve immediately, with extra lime wedges if desired.