Ingredients:

• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chilli powder
• 1 tsp. paprika 
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 1/2 lb. cod (or other flaky white fish)
• 1/2 tbsp. vegetable oil
• Kosher salt
• Freshly ground black pepper
• 8 corn tortillas
• 1 avocado, diced
• Lime wedges, for serving
• Sour cream, for serving

FOR THE CORN SLAW:

• 1/4 c. mayonnaise
• Juice of 1 lime
• 2 tbsp. freshly chopped cilantro
• 1 tbsp. honey
• 2 c. shredded purple cabbage
• 1 c. corn kernels
• 1 jalapeño, minced

Instructions:

1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.