Ingredients:

  • 1.5 lbs firm white fish (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch strips
  • 2 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 2 tbsp neutral oil (Avocado or Grapeseed)
  • 3 cups shredded purple and green cabbage
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 tbsp Sriracha or hot sauce
  • 1/2 lime, juiced
  • 1/4 tsp cumin
  • 12 small corn tortillas
  • 1 medium avocado, sliced

Instructions:

  1. Pat the fish fillets extremely dry with paper towels. Cut into 1-inch strips. In a small bowl, whisk the cornstarch, paprika, 1 tsp cumin, garlic powder, and sea salt. Dredge each piece of fish in the mixture, shaking off any excess until lightly dusted.
  2. In a large mixing bowl, toss the shredded cabbage with kosher salt and apple cider vinegar. Let sit for 10 minutes to allow osmosis to draw out excess moisture. Drain any liquid, then fold in the chopped cilantro and a squeeze of lime.
  3. Whisk together the Greek yogurt, Sriracha, lime juice, and 1/4 tsp cumin in a small bowl to create the crema sauce.
  4. For the fish: Heat oil in a cast iron skillet over medium-high heat. Sear fish strips for 2-3 minutes per side until a mahogany crust forms. Alternatively, air fry at 400°F (200°C) for 8-10 minutes.
  5. Warm the corn tortillas. Assemble by placing fish in the center, topping with the zesty slaw, avocado slices, and a drizzle of the crema sauce.