Blackened Cod Fish Tacos

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
Ingredients:
  • For the cod fish:
  • 1 1/2 lb cod fish (cut into 3 inch long fillets)
  • 1 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp canola oil
  • Cabbage slaw:
  • 1 cup shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar (can use lime or lemon juice, I just prefer vinegar for the cabbage slaw)
  • Other:
  • 2 ripe avocados sliced
  • 1 cup grape tomatoes (or 1 cup diced tomatoes)
  • 1 jalapeño pepper chopped into small pieces
  • salsa verde for serving (I used Stonewall brand, any salsa of your choice is fine)
  • lime wedges (halves) and cilantro for serving
  • 12 flour tortillas

Instructions

In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.

Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).

In a large bowl combine salt, olive oil and apple cider vinegar and stir. Add cabbage and toss, so it is evenly coated with dressing.

You can make your own salsa, but I used store bought one this time.

To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 12 tortillas, add cabbage slaw, avocado, tomatoes and top with salsa. Optional: you can top with some chopped cilantro and jalapeño pepper.

Serve and enjoy!