Ingredients
Scale
For the Fish:
- 2 lb fresh cod fillets (skinless, if possible)
- Canola oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
For the Slaw:
- 2 cups shredded purple cabbage
- 2 cups shredded green cabbage
- ½ cup chopped scallions
- 3 tablespoons Greek yogurt
- Juice of 1 lime
- Pinch of sugar
- Salt and pepper, to taste
For the Bang Bang Sauce:
- ⅓ cup mayo
- ⅓ cup Greek yogurt
- 3 tablespoons chili garlic sauce (I like sambal ooleck)
- 2 tablespoon sugar
- 2 teaspoons white vinegar
- 3 tablespoons water
- Salt, to taste
To Serve:
- Flour or corn tortillas
- Lime wedges
- Avocado, sliced
Instructions
For the Fish:
- Preheat the broiler to high and set the oven rack about 6 inches below.
- Place the cod on a baking sheet lined with foil and brush it with the oil.
- Mix together the spices and salt in a small bowl and sprinkle over the cod. Press it into the surface to adhere.
- Broil the cod for 5-7 minutes or until cooked through and it easily flakes with a fork.
- Flake the fish and set aside.
For the Slaw:
- Combine all the ingredients in a large bowl and toss well to combine. Season, to taste, with salt and pepper. Set aside.
For the Bang Bang Sauce:
- Whisk together all the ingredients and season, to taste, with salt.
- Add more chili garlic paste or sugar to meet your tastes.
To Serve:
- Toast the tortillas over a gas burner (optional).
- Top each tortilla with the cooked fish, the slaw, and sliced avocados. Drizzle with the bang bang sauce and serve with lime wedges alongside.
Notes
I recommend getting everything ready before you broil the fish, as that step happens very quickly and does require attention. I like to prep the slaw and sauce ahead, and while the fish is in the oven, I prep the tortillas and toppings. When the fish is done, dinner is ready!