Fish Tacos with Cabbage Slaw

Instructions

1. Step 1

   Finely shred the cabbage, grate the carrot, and chop the cilantro. Toss them in a bowl with the mayonnaise, 2 tbsp (30 ml) lime juice, and ½ tsp (3 gr) salt; set the slaw aside for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 80.0 gr Carrot, 15.0 gr Fresh Cilantro, 300.0 gr Green Cabbage, 30.0 ml Lime Juice, 60.0 gr Mayonnaise, 3.0 gr Salt

   Cookware: Box Grater, Chef Knife, cutting board, mixing bowl

2. Step 2

   Pat the cod dry and place it on a plate. Coat it with the vegetable oil, lime juice, chili powder, cumin, ½ tsp (3 gr) salt, and black pepper.

   Ingredients used: 4.0 gr Chili Powder, 600.0 gr Cod, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 15.0 ml Lime Juice, 3.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: large plate

3. Step 3

   Heat a large skillet over medium heat. Cook the seasoned cod for 3–4 minutes per side, until opaque, easily flaked, and 63°C at the thickest point; transfer it to a clean plate and break it into large pieces.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, large plate, large skillet, tongs

4. Step 4

   Wipe out the skillet and warm the tortillas over medium heat for about 20 seconds per side, working in batches.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: large skillet, tongs

5. Step 5

   Slice the avocado. Divide the cooked fish, cabbage slaw, and avocado among the warm tortillas, then serve immediately.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board