Ingredients
3 tbsp EV olive oil
Juice of 1 lime
2 tsp chilli powder
½ tsp ground cumin
½ tsp cayenne pepper
800 g cod (or other flaky white fish)
½ tbsp rice bran oil
SIDS SALT & PEPPER to taste
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
CORN SLAW:--
¼ cup SIDS RASPBERRY HONEY MAYO
Juice of 1 lime
2 tbsp chopped coriander
1 tbsp honey
2 cup shredded purple cabbage
1 cup corn kernels
1 jalapeño, minced
Directions
In a medium shallow bowl, whisk together olive oil, lime juice, chilli powder, cumin and cayenne. Add cod, tossing until evenly coated. Marinate 15 minutes.
Meanwhile, in a large bowl, whisk together SIDS RASPBERRY HONEY MAYO, lime juice, coriander and honey. Stir in cabbage, corn and jalapeño. Season with SIDS SALT & PEPPER to taste.
In a large nonstick frypan over medium-high, heat rice bran oil. Remove cod from marinade and season both sides of each fillet with SIDS SALT & PEPPER. Add fish, flesh side-down. Cook until opaque and cooked through, 3-5 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.
