Method
Prepare the creamy cabbage slaw
In a large bowl, whisk 120 g of plain Greek yogurt, 60 ml of lime juice, 10 ml of honey, and 1.5 g of kosher salt for slaw until smooth. Shred 280 g of green cabbage, grate 60 g of carrot, thinly slice 60 g of red onion, and chop 15 g of fresh cilantro; add everything to the bowl and toss until evenly coated. Let the slaw stand for 10 minutes while you prepare the fish, then toss again. Prepare this ready-to-eat slaw before handling raw fish.
10:00Season the fish and clean the work area
Combine 6 g of ancho chile powder, 2 g of ground cumin, 3 g of garlic powder, 3 g of kosher salt for fish, and 1 g of black pepper in a small bowl. Pat 570 g of skinless cod fillets dry with paper towels, place it on a separate clean board or plate, and coat both sides with the spice mixture. Wash your hands, then wash and sanitize any utensil or surface that contacted the raw fish before touching the slaw, tortillas, or avocado.
Sear the fish until safely cooked
Heat 30 ml of olive oil in a large nonstick or well-seasoned skillet over medium-high heat until shimmering. Add 570 g of skinless cod fillets in a single layer and cook without moving it for 3 minutes; this timer marks the first check on the first side. Flip with a broad spatula and cook for 3 to 5 minutes more, lowering the heat if the spices darken too quickly. Use a food thermometer in the thickest piece and cook until it reaches 63°C (145°F); the flesh should be opaque and separate easily.
00:03:0000:03:00Warm the tortillas
Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable with a few toasted spots. Stack them under a clean towel as they come off the pan so they stay flexible.
00:30Assemble and serve
Cut 150 g of fresh avocado into thin slices. Break the cooked fish into large flakes with a clean fork. Fill each warm tortilla with fish, add a generous mound of slaw, and finish with avocado. Serve immediately with lime wedges (optional).
Smart Substitutions
- No cod? Use haddock, pollock, mahi mahi, or tilapia and cook the thickest piece to 63°C (145°F).
- No Greek yogurt? Use sour cream thinned with a small splash of water.
- No corn tortillas? Use small flour tortillas and warm them until flexible.
- No avocado? Use ripe mango for a sweet, juicy contrast to the chile and lime.
Tips and Variations
- Slice the cabbage finely so the slaw sits neatly inside the tortillas instead of pulling out in long strands.
- Pat the fish thoroughly dry; surface moisture prevents browning and can make the spice coating slide off.
- Do not force the fish from the skillet. It releases more cleanly once the first side has formed a crust.
What Went Wrong?
- Fish sticks to the skillet Let the oil heat until shimmering, then wait for a crust to form before trying to lift the fish.
- Slaw looks watery Toss it again and leave excess dressing at the bottom of the bowl when filling the tacos.
- Tortillas crack when folded Warm them a little longer and keep the stack covered with a clean towel until assembly.
- Fish breaks into tiny pieces Flip it only once with a broad spatula and wait until after cooking to divide it into large flakes.
Nutrition Estimate
- Fiber: 9 g per serving
- Sodium: 590 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
