Fish Tacos

The Slaw:

• 0.25 cup mayonnaise
• 1 lime, juiced
• 1 Tbsp. freshly chopped cilantro
• 1 tsp. honey
• 2 endives, shredded
• 0.5 cup corn kernels
• 0.5 jalapeño, minced

The Tacos:

• 3 Tbsp. extra-virgin olive oil
• 1 lime, juiced
• 1 tsp. chili powder
• 0.5 tsp. paprika
• 0.25 tsp. ground cumin
• 0.25 tsp. cayenne pepper
• 0.75 lb. cod (or other flaky white fish)
• Kosher salt
• Freshly ground black pepper
• 4 corn tortillas
• 1 avocado, diced
• Lime wedges, for serving
• Sour cream, for serving

In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper. Cover and refrigerate until ready to serve.

In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.

Add the cod, tossing until evenly coated. Let this marinate 15 minutes.

In a large non-stick skillet over medium-high heat, heat 1 Tbsp. olive oil. Remove the cod from the marinade and season both sides of each filet with salt and pepper. Add the fish flesh side-down. Cook until it's opaque and cooked through, 3–5 minutes per side. Let it rest 5 minutes before flaking with a fork.

Serve the fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.