Ingredients
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1 lime
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2 cups thinly sliced red cabbage
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¼ cup chopped fresh cilantro, plus more for garnish
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¼ cup sour cream
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1 teaspoon ground cumin, divided
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½ teaspoon salt, divided
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2 (8 ounce) cod fillets (about 1-inch thick)
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1 tablespoon hot sauce, plus more for serving
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1 teaspoon chili powder
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8 (6 inch) corn tortillas, warmed
Directions
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Preheat broiler to high, with oven rack positioned 6 inches from heat. Line a large, rimmed baking sheet with foil.
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Cut lime in half crosswise. Juice 1 lime half into a medium bowl and cut the remaining lime half into wedges for garnish. Add cabbage, cilantro, sour cream, 1/2 teaspoon cumin and 1/4 teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined. Set aside.
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Thoroughly pat fish dry with paper towels and place on the prepared baking sheet. Coat evenly with hot sauce and season all over with chili powder and the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt. Broil until the fish is lightly charred and cooked through and a thermometer inserted in the thickest portion registers 145°F, 4 to 6 minutes. Remove from oven and flake with a fork.
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Divide the fish and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.
