Ingredients
2Hass avocados
¼cuplow-fat sour cream,or Greek yogurt
1smalljalapeño
2tbspred onion,minced
2tbspcilantro,chopped
5tbspfresh lime juice
kosher salt and freshly ground pepper
1smallhead of napa cabbage
2tbspvegetable oil
2lbsthick red snapper fillets with skin
10flour tortillas
2mediumtomatoes
hot sauce
lime wedges
Preparation
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down.
Cook until opaque and cooked through, which will be about 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
