Seared Cod Tacos with Spicy Slaw Recipe

8 tacos • PREP TIME: 10 minutes • COOK TIME: 10 minutes

Ingredients

Cod Tacos

  • 1 lb. Alaskan cod (wild-caught, if possible)

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons low-sodium soy sauce

  • ½ teaspoon toasted sesame seeds

  • Freshly ground black pepper to taste

  • 8 Fresh tortillas (corn or flour)

Spicy Cabbage Slaw

  • 1 lb. green cabbage, julienned

  • 2 tablespoons soy sauce

  • 2 tablespoons lemon juice, freshly-squeezed

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon white vinegar

  • ½ teaspoon ground ginger

  • 2 tablespoons dark brown sugar

  • 1 teaspoon toasted sesame seeds

  • ¼ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon of Sriracha hot chili sauce

  • 1 tablespoon smooth peanut butter, unsweetened

Instructions

Make The Tacos

In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the fish and begin to sear, sprinkling with black pepper. The fish will whiten on the bottom and around the sides as it cooks, and you will flip it once. (This should take 3-5 minutes, depending on the thickness of the fish.)

Once you've flipped the fish, add the soy sauce on top of it, and cook until the fish is cooked through. Remove from the heat and add the sesame seeds.

Make The Slaw

Combine the wet ingredients -- soy sauce, lemon juice, olive oil, sesame oil and vinegar -- in a bowl. Measure out, then add in the dry ingredients -- ginger, brown sugar, sesame seeds, salt, pepper, Sriracha and the peanut butter. Whisk until smooth.

Add the cabbage to the dressing when you're ready to make the tacos. (These two elements can be stored separately and will last longer if you do so, as the slaw will become soggy if the dressing and cabbage are stored together.)

Place the fish in the middle of a warmed tortilla, then top with the slaw. Consume immediately, and enjoy.