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Daphne Oz's Fish Tacos with Creamy Chipotle Cabbage Slaw

Daphne Oz, from her book Relish
Servings: 8
1 to 30 min

Spicy Cod Tacos

  • Ingredients
  • step-by-step directions
Daphne Oz's Fish Tacos with Creamy Chipotle Cabbage Slaw
  • 4 tablespoons Olive Oil
  • 1 medium Yellow Onion (sliced thin)
  • 1 Red Bell Pepper (cored; seeded; sliced thin)
  • Sea Salt and fresh-cracked Black Pepper
  • 1/3 cup All-Purpose Flour
  • 1 teaspoon Chipotle Powder
  • 1 pound Cod (cut into 4 fillets)
  • 8 small Corn Tortillas
  • 4 cups Creamy Chipotle Cabbage Slaw
  • Cilantro for garnish (optional)
  • Salt and Pepper
  • In a skillet over medium heat, heat 1 tablespoon of the oil. Add the onion and bell pepper and season with salt and pepper. Cook until the onion is translucent and the bell pepper is softened, about 5 minutes. Transfer to a mixing bowl and set aside.
  • In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt. Pat each fish fillet dry and lightly dredge in the flour mixture, shaking off any excess flour. Heat 1 tablespoon of the oil in the skillet over medium heat and place 2 fillets at a time in the pan. 
  • Gently pan fry for 3 to 6 minutes, until the underside of the fish turns opaque. Use a rubber spatula to flip the fillets and finish cooking to your desired doneness. Remove to a paper towel-lined plate, remove the remaining oil from the pan, and repeat with 1 tablespoon oil and the remaining 2 fillets. 
  • To serve, for each fish fillet, heat 2 tortillas in a clean pan with the 1 remaining tablespoon of oil, then set them on a plate. Cut each fillet in half and divide the fish evenly among the 8 tortillas. Top with a helping of the sautéed veggies and a good amount of cabbage slaw and serve with cilantro, if desired. 
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