Fish:
3 tbsp extra-virgin olive oil
1 medium lime; juiced
2 tsp chili powder
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 lb cod; or tilapia
1/2 tbsp vegetable oil
kosher salt
black pepper; ground
8 6-inch corn tortillas
1 avocado; diced
lime wedges; for serving
sour cream; for serving

Corn Slaw:
1/4 cup mayonnaise
1 medium lime; juiced
2 tbsp cilantro; freshly chopped
1 tbsp honey
2 cup purple cabbage; shredded
1 cup corn kernels
1 jalapeno; minced, optional

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

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

3. In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalape o. Season with salt and pepper.

4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

5. Assemble tacos:
Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.