Blackened fish tacos

Ingredients

• 1 lb Cod Fillets (skinless, cut into 4 equal pieces)
• 2 Tbsp Olive Oil (for coating fish)
• 1 tsp Garlic Powder (ground)
• 1 tsp Onion Powder (ground)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Ground Cumin
• 1 tsp Paprika (smoked preferred)
• 1 cup Red Cabbage (shredded)
• 1 cup Green Cabbage (shredded)
• 2 Tbsp Mayonnaise
• 2 Tbsp Fresh Cilantro (chopped)
• 2 Tbsp Lime Juice (about 1 lime, freshly squeezed)
• 0.5 cup Mango (diced, ripe)
• 1 Jalapeño (finely diced, seeds removed for milder heat (half for slaw, half for sauce))
• 0.25 cup Sour Cream
• 0.5 Avocado (ripe, mashed)
• 1 Garlic Clove (minced)
• 1 Tbsp Additional Lime Juice (for sauce)
• 0.25 tsp Salt (for sauce)
• 0.25 tsp Black Pepper (for sauce)
• 8 Small Tortillas (corn or flour, warmed)

Instructions

1. Prepare the Cabbage Slaw (SLO Mix)

   In a mixing bowl combine shredded red cabbage, shredded green cabbage, mayonnaise, chopped cilantro, lime juice, diced mango, and half of the finely diced jalapeño. Season with salt and pepper, then toss until evenly coated and the mixture looks glossy.

   Time: PT10M

2. Season the Cod

   Pat the cod pieces dry with paper towels. Drizzle with olive oil and rub both sides. In a small bowl mix garlic powder, onion powder, salt, black pepper, ground cumin, and paprika. Sprinkle the spice blend over the fish, pressing gently to adhere.

   Time: PT5M

3. Bake the Fish

   Line the baking sheet with parchment paper and place the seasoned cod on it. Bake in a pre‑heated oven at 400‑425°F for 10‑15 minutes, depending on thickness, until the fish flakes easily with a fork and the exterior is lightly crisp.

   Time: PT12M

   Temperature: 400-425°F

4. Make the Avocado‑Lime Sauce

   In a food processor combine sour cream, mashed avocado, the remaining half of the diced jalapeño, minced garlic, fresh cilantro, lime juice, salt, and pepper. Blend until smooth and creamy.

   Time: PT5M

5. Warm the Tortillas

   Stack the tortillas and warm them in a dry skillet over medium heat for about 30 seconds per side, or microwave covered with a damp paper towel for 20 seconds until pliable.

   Time: PT2M

6. Assemble the Tacos

   Place a spoonful of slaw on each warm tortilla, top with a piece of baked cod, drizzle with avocado‑lime sauce, and garnish with extra cilantro or lime wedges if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Cod Fillets: Halibut, Tilapia
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Garlic Powder: 1 fresh garlic clove, minced
• Instead of Onion Powder: 1 tsp finely minced onion
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Ground Cumin: Coriander
• Instead of Paprika: Chili powder
• Instead of Red Cabbage: Purple cabbage
• Instead of Green Cabbage: Napa cabbage
• Instead of Mayonnaise: Greek yogurt
• Instead of Fresh Cilantro: Parsley
• Instead of Lime Juice: Lemon juice
• Instead of Mango: Pineapple
• Instead of Jalapeño: Serrano pepper
• Instead of Sour Cream: Greek yogurt
• Instead of Avocado: Guacamole
• Instead of Garlic Clove: Garlic powder (¼ tsp)
• Instead of Small Tortillas: Lettuce leaves for low‑carb

Equipment Needed

• Mixing Bowl
• Baking Sheet
• Parchment Paper
• Food Processor or Blender
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Spatula
• Oven

Critical Steps — Do Not Skip

• Evenly coating the cod with the blackened spice blend.
• Baking the fish just until it flakes – avoid overcooking.
• Blending the avocado sauce to a smooth consistency.

Chef Tips from the Video

• For extra smoky flavor, use smoked paprika or add a pinch of chipotle powder to the spice blend.
• Toast the tortillas on a grill for a charred edge.
• Leave the cod skin on while baking for added crispness, then remove before assembling.

Troubleshooting

Storage

Refrigerator: Store slaw and sauce separately in airtight containers for up to 2 days. Cooked fish lasts 2 days.

Freezer: Raw cod can be frozen for up to 1 month; cooked fish can be frozen for 1 month but texture may change.

Room temperature: Do not leave assembled tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cabbage slaw up to 24 hours ahead; keep refrigerated.
• The avocado‑lime sauce can be made a day ahead and stored in the fridge; stir before serving.
• Seasoned raw cod can be refrigerated for up to 30 minutes before baking.

Frequently Asked Questions