Fish tacos endorsed by my wife
You could just make the red cabbage slaw to go with some BBQ.
Fish Taco
INGREDIENTS
3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
FOR THE CORN SLAW:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
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DIRECTIONS
* 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.
I used flour tortillas, though I can see the corn tortillas would be better.
= new reply since forum marked as read
You simply cannot make a marinade from scratch and have it taste proper in 15 freaking minutes, let alone make the marinade AND marinate something IN IT ... in 15 freaking minutes.
If you like the idea of this recipe, I would start no later than the night before, creating the marinade (in fact, make it like 5X bigger because that is a basic, useful marinade that will work for all kinds of things) in the blender, and then pour it into a jar, with a lid, and then leave it out overnight. Nothing in it needs refrigeration and it will become 'marinade' faster at room temperature.
Then about 3-4 hours before you'll be cooking the fish, begin marinading (if doing chicken I'd do it much longer myself, 6-24 hours would be best). I'd also definitely add a little salt and honey to the marinade.
At that same time I'd make the slaw. Slaw takes a good 3-4 hours (in the fridge) to become 'slaw'. It's terrible immediately after you make it. Literally.
They always make it sound like you can just throw these meals together in the recipes I see online, and technically you CAN ... but they won't be nearly as good as if you do them right.
If you're going to all the trouble of getting all these ingredients and making this dish ... you might as well plan ahead and do it right.
MHO 
