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Blackened Cod Fish Tacos with Cilantro Avocado Sauce and limes on parchment paper

Blackened Cod Fish Tacos with Cilantro Avocado Sauce

  • Author: Aberdeen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 3-4 1x

Description

The perfect seafood and Mexican fusion weeknight dinner done in less than 30 minutes!


Scale

Ingredients

For the Spice Mix

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon thyme
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground oregano
  • 1/4 teaspoon cayenne pepper (optional – for heat)
  • 1 teaspoon coarse salt

For the Cilantro Avocado Sauce

  • 1 cup fresh cilantro leaves and steams
  • 1/4 cup plain yogurt
  • 1 ripe avocado
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon garlic, minced (1 clove is fine)
  • 1/4 teaspoon salt (more as desired)
  • Pinch of fresh ground black pepper
  • 1/4 cup water

For the Coleslaw

  • 3 cups shredded red cabbage
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar

For the Tacos

  • 4 cod filets (about 24 ounces)
  • Corn tortillas
  • Avocado slices
  • Fresh cilantro, roughly chopped
  • Queso fresco cheese, crumbled
  • Jalapeño, sliced
  • Fresh limes, halved
  • 2 tablespoons extra virgin olive oil, for cooking Cod

Instructions

  1. Mix together all spices for the spice mix in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set side to “marinate” for about 10 minutes.
  2. Make coleslaw: In a medium bowl, combine all ingredients for the coleslaw. Stir the cabbage to coat and set aside to marinate.
  3. Make the Cilantro Avocado Sauce: Combine all ingredients for the sauce in a food processor. Pulse until smooth. Chill until ready to use.
  4. Heat the 2 tablespoons olive oil in a non-stick, large skillet over medium high heat. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
  5. Heat the tortillas on a gas stove top or in the microwave wrapped in a damp paper towel for about 10 seconds .
  6. Assemble the tacos: Spread some of the cilantro avocado sauce on each tortilla. Fill one tortilla side with the coleslaw and the other side with extra slices of avocado. Top with chunks of cod, queso fresco, fresh cilantro, jalapeño, another drizzle of cilantro avocado sauce, and  a squeeze of fresh lime juice. Serve immediately.


Notes

It’s best to use a nonstick pan for cooking the cod. Otherwise, be careful not to tear your fish! Shake the skillet a few times while cooking the cod to make sure it’s not sticking.

A fish spatula is your best friend here! When you pick up your fish from the pan to flip or remove, it won’t tear as easily as it would with a regular spatula. It’s also great for flipping eggs!