FISH TACOS

Fish Tacos image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 servings

Number Of Ingredients 12

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1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds fresh flounder, cod or tilapia fillets
8 (6-inch) corn or flour tortillas
1 avocado, pitted, peeled, and sliced
1/4 cup minced cilantro, for garnish
1 cup shredded purple cabbage
1 lime, cut into wedges

Steps:

Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.