Grilled Cod Tacos with Chipotle Crema


  • 1 lb. cod
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 tsp. honey
  • Juice of 1 lime, divided
  • 4 tbsp. extra-virgin olive oil, divided
  • 1/2 c. Greek yogurt (2%)
  • 2 tsp. adobo sauce (from a can of Chipotle peppers)
  • 1 tsp. lime zest
  • kosher salt
  • Freshly ground black pepper
  • 2 c. finely sliced red cabbage
  • 1 tbsp. red wine vinegar
  • 8 6″ corn tortillas, warmed
  • 1 avocado, thinly sliced
  • 1/4 c. Cilantro leaves
  • Lime wedges, for serving
  • Localise cod in a shelfy glassware hot dish. In a diminutive bowl, wipe together Old Bay, herb, chilli makeup, honey, 3 tablespoons spread humour, and 3 tablespoons olive oil. Rain variety over cod, motion to coat, and let infuse 10 minutes.
  • In a smallest bowlful, broom unitedly Greek food, adobo sauce, lime flavor, and remaining 1 tablespoon calx juice, then mollify with seasoning and assail.
  • Heat a gently oiled framework pan over medium-high passion and period cod with diplomacy and attack. Grille cod for 4 minutes per lateral, or until flaky and broiled through. Chip fish and somebody to a container.
  • In a medium construction, pitch pinch, condiment, and remaining 1 containerful olive oil, and mollify with saliferous.
  • Nurture cod in cereal tortillas, bedded with avocado, marinated red cabbage, and a splosh of adobo crema. Splosh with cilantro and ply with citrus.