FISH TACO PARTY RECIPES

Steps:

• Preheat oven to 250°F. Wrap the stack of tortillas tightly in foil and place in oven until you are ready to eat.
• Sprinkle the fish on both sides with 2 tsp of the chili powder and a generous sprinkling of salt and pepper. Heat 1 tbsp of the olive oil in a cast iron pan or grill pan over medium-high heat. Cook the fish on both sides until golden brown on the outside and firm on the inside. Break the cooked fish into pieces and keep in a baking dish in the warm oven until ready to eat.
• Combine the rice and 3 1/2 cups water with the remaining chili powder, chopped onion and garlic in a medium pot. Cover and bring to a boil. Turn down the heat to medium-low and cook, covered for 20-25 minutes or until all liquid is absorbed. Fluff with a fork and season with salt and pepper to taste.
• Heat the beans with a little water in a microwave or in a small pot over medium heat until heated through.
• To make the slaw, toss the cabbage, fennel, carrot, half of the cilantro, the rice vinegar, lime juice and 1 tbsp olive oil together in a serving bowl.
• Have guests assemble their own tacos with tortillas, fish, a little slaw, cheese, remaining cilantro and sour cream. Serve additional slaw on the side along with the rice and beans. Set out the lime wedges for guests to squeeze on their tacos.

Steps:

• In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper. 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. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.