Ingredients
3 tbsp extra virgin olive oil
Juice of 1 line
2 tsp chili powder
1 tsp paprika
½ tsp ground cumin
½ tsp cayenne pepper
1 ½ lb (680g) cod, halibut, or sea bass
½ tbsp vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, to serve
Sour cream, to serve
Corn Slaw:
¼ cup mayo
Juice of 1 lime
2 tbsp cilantro, freshly chopped
1 tbsp honey
2 cups shredded purple cabbage
1 cup corn kernels
1 jalapeno, minced
Preparation
Grill/Griddle
In a medium bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add cod, tossing until evenly coated. Set aside for 15 minutes to marinate.
To make the slaw: In a large bowl, whisk together mayo, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeno. Season with salt and pepper.
Place Grill/Griddle on Cooker and touch the SEAFOOD button. Touch the - / + to adjust desired temperature.
Heat vegetable oil until hot. Remove fish from marinade and season both sides with salt and pepper. Add fish flesh side-down. Cook through, until opaque, 3-5 minutes per side. Rest for 5 minutes before flaking with fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.