Fish tacos are my favorite type of tacos! This was the first time I made fish tacos and they came out so good! I think the game changers were charring the corn tortillas on the stove top and the homemade aioli. I used frozen cod for this recipe but I think any white firm fish would do. This was also surprisingly quick and simple to put together.

Ingredients:
Limes
Chili lime seasoning blend (I used Trader Joes brand)
Salt
Pepper
Olive Oil
Butter
Frozen Cod
Shredded Cabbage
Shredded Carrots
Corn Tortillas

For the aioli:
3/4 Cup Mayo
3 Gloves Minced Garlic
2 ½ Tablespoon Lemon juice (Lime juice would likely also be fine)
¾ Teaspoon Smoked Paprika
1 Tablespoon Chili Lime Seasoning

Defrost Cod by taking it out of the freezer the day before and letting it thaw in the refrigerator. To make the cod dry it with a paper towel and then coat it in Chili Lime Seasoning and Salt and Pepper. Add 1/2 tablespoon olive oil and 1/2 tablespoon butter to a pan and when melted add the cod to the pan. Cook each side of the fish for about 7-10 minutes. When the fish starts flaking, it’s done.

While the fish was cooking make the aioli by combining the mayo, garlic, lemon juice and spices and stirring until combined.

Char the corn tortillas on your gas stove by placing the tortillas directing on the burner until lightly charred (or use a torch to char).

Put the aioli directly on the corn tortilla, top with fish and add shredded cabbage and shredded carrots on top (I brought these in pre-shredded bags from Trader Joe’s).

For sides, I made an avocado and tomato salad topped with lime juice and beets topped with apple cider vinegar.