CABBAGE SLAW

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¼ c. mayonnaise

Juice of 1 lime

2 tbsp. chopped fresh cilantro

1 tbsp. honey

2 c. shredded purple cabbage

1 c. corn kernels

1 jalapeño, finely chopped

Kosher salt

Freshly ground black pepper

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FISH MARINADE

3 tbsp. extra-virgin olive oil

Juice of 1 lime

2 tsp. chili powder

1 tsp. paprika

½ tsp. cayenne pepper

½ tsp. ground cumin

1 ½ lb. cod (or other flaky white fish - mahimahi, tilapia,)

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COOKING

2 tsp. vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas, toasted

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OPTIONAL

1 avocado, finely chopped

Lime wedges and sour cream, for serving

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1. In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño; season with salt and black pepper. Cover and refrigerate until ready to serve.

2. In a medium shallow bowl, whisk olive oil, lime juice, paprika, chili powder, cayenne, and cumin. Add cod and toss until coated. Let marinate 15 minutes.

3. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade; season both sides of fish with salt and black pepper. Arrange fish in skillet flesh side down. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

4. Top tortillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with sour cream.