Want a crowd-pleasing, easy to make recipe with no frills and layers of scrumptious flavor? Look no further than this hastily-assembled little gem. Thrown together on one of my early (and frequently occurring) “what’s in the fridge?” nights, this has become a mainstay in our household. Whip it up, crack a cold one, sit back, and revel in the deliciousness!
1 lb white fish (I prefer cod) fillet – skinned and bones removed
Avocados (or even some homemade guac)
Zest of 1 lime
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2 tbsp evoo
2 tbsp agave syrup
1 1/2 cups shredded cabbage
2 carrots – julienned
1/2 cup fresh cilantro – chopped
Juice of 1 lime
1 tbsp agave syrup
1 tbsp evoo
1/2 tsp chipotle chili powder
Salt and pepper
Place all of the ingredients for the spice rub in a small bowl, and mix them together with a fork.
Pat the fish dry with paper towels, and rub the spice mixture generously over the fillets.
Set the spice-rubbed fish aside for a few minutes as you make the slaw, by combining all of the listed ingredients in a large bowl, and tossing them together with utensils, or get dirty and use your hands.
Preheat the grill to medium-high, and grill the fish until it’s moist and flaky, about 4 minutes on each side.
You CAN flop the fillets directly onto the grates, but with a light and flaky fish like cod, I would suggest using a folded piece of aluminum foil as a cooking surface on the grill, just so the fish doesn’t accidentally flake apart and fall into the flames.
Once it does start to flake, take it off the heat, and separate the pieces with a fork.
Assemble your tacos on tortillas with a generous serving of fish, a good dollop of slaw, and maybe a little homemade guacamole to top it off!