Ingredients:

  • 1 lb (450g) cod fillets, cut into 2-inch strips
  • 2 tbsp (30ml) vegetable oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cayenne pepper
  • 2 cups (150g) shredded cabbage
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) chopped fresh cilantro
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 8 small (6-inch) corn tortillas
  • 1/4 cup (60ml) sour cream
  • 1 lime, cut into wedges

Instructions:

  1. Pat the cod strips aggressively with paper towels until the surface is completely matte.
  2. In a small bowl, whisk together the smoked paprika, ground cumin, garlic powder, salt, and cayenne pepper. Toss the cod strips in the spice blend until evenly coated.
  3. In a medium mixing bowl, whisk together the shredded cabbage, fresh lime juice, olive oil, chopped cilantro, salt, and black pepper. Set aside to let the flavors marry.
  4. Place a 12-inch skillet over medium-high heat and add the vegetable oil. Once the oil begins to shimmer, carefully lay the cod strips in the pan without crowding.
  5. Sear the cod for 3–4 minutes per side without moving them, until a mahogany-colored crust forms and the fish flakes easily with a fork.
  6. Wipe the skillet clean or use a separate pan to toast the corn tortillas for 30 seconds per side until pliable and slightly charred.
  7. Assemble the tacos by spreading a thin layer of sour cream on the base of each tortilla, adding the crispy cod, and topping with a generous heap of cabbage slaw.