Directions 11 steps | 65 Minutes
Measure and prep all ingredients.
In a medium bowl, whisk together the oil, lime juice, chili powder, paprika and salt.
Add the cod to the bowl and toss to coat. Seal the top with plastic wrap and marinate in the refrigerator for at least 30 minutes.
While the cod is marinating, make the cabbage slaw. In a large bowl, whisk together the vinegar, sugar, lime juice and salt until well combined.
Add the cabbage, jalapeño and corn to the bowl. Toss until evenly coated. Set aside.
Make the Sriracha crema, whisk together the Mexican crema, Sriracha, vinegar, honey, salt and pepper. Taste the crema and adjust the seasoning to your taste.
Toast the tortillas over an open flame or on a pan and wrap in aluminum foil to keep them warm.
In a large skillet over medium-high heat, add the cod and cook until opaque and flaky, about 6-8 minutes, depending on the thickness of the cod. Remove the cod from the pan and flake the fish using two forks.
Assemble the tacos. On a toasted tortilla, place a few tablespoons of the slaw and top with the flaked cod.
Top the cod with the sriracha crema, avocado, fresh cilantro and a squeeze of lime.
Serve immediately. Enjoy!
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.