0.5teaspoonchili powdersubstitute cayenne for more heat
.25teaspoonsea salt
.25teaspoonblack pepper
2tablespoonsmilkI used unsweetened almond milk
Taco Slaw
0.5headred cabbageshredded
0.5headgreen cabbageshredded
1bunchgreen onionsthinly sliced
0.5cupchopped cilantro
1cupthinly sliced radishes
Fish
1poundcod filetsdefrosted if using frozen
1tablespoonolive oil
1tablespoontaco seasoningor more as needed
Toppings
1cuppico de gallo
1largeavocado diced
1cupcrushed or broken tortilla chips
Instructions
Garlic-Lime Dressing
Add the mayonnaise, pressed garlic, lime juice and zest, chili powder, sea salt and black pepper to a small bowl. Whisk to combine, gradually adding milk to thin sauce to your desired consistency. Set aside.
Taco Slaw
Toss the green and red cabbage, diced green onions, chopped cilantro, and sliced radishes together in a large mixing bowl.
Pour three-quarters of the dressing over the top and toss to fully combine. Add more if needed and check seasonings. Set aside.
Fish
Brush olive oil over both sides of the fish, and sprinkle with taco seasoning.
Air Fryer
Set your air fryer to 7 minutes at 400 degrees on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays "Add Food", and close the basket. Do not flip the fish halfway through cooking, it is too fragile and will fall apart.
In the Oven
Sprinkle the taco seasoning over both sides of the cod and place on the baking sheet. Preheat oven to 400 degrees. Drizzle with olive oil and place in the oven. Bake in the oven for 10 to 15 minutes depending on thickness. Internal temperature should read 145 degrees, and fish should be opaque and flake easily with a fork.
For a crispier fish, broil for 3 to 5 minutes until the edges are browned. Remove from oven and set aside. Chop into bite-sized pieces before serving.
On the Stove
Season the cod filets. Heat the olive oil in a large skillet, then add the fish. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. (Cook until internal temperature reaches 145 degrees). Remove from pan and set aside.
To Serve
Divide the slaw between four plates. Slice the cod into bite-sized chunks and place on top of the slaw. Garnish with pico de gallo, diced avocado, and crushed tortilla chips and serve with any left over dressing.
Notes
Start by tossing the slaw with part of the dressing, then gradually add more as needed. You want the salad to be lightly coated all over, but not swimming in dressing.
Store leftovers separately in an airtight container in the refrigerator for up to 3 days. Reheat the fish before serving. Do not add the crushed chips until ready to serve.
Tilapia, mahi-mahi, or halibut filets can be substituted for the cod.
If using frozen fish, defrost completely before cooking.