Epic Fish Tacos

Step 1

Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.

Step 2

In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.

Step 3

Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.

Step 4

Make the Fish Taco Sauce.

Step 5

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.

Step 6

Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.