Blackened Fish Tacos

Enjoy refreshing blackened fish tacos inspired by the sunny shores of Jamaica, filled with seasoned white fish, creamy avocado sauce, and a vibrant mango coleslaw.

By @eatwitzo

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 1.5 lb cod
• 0.5 cup sour cream
• 0.5 whole avocado
• 0.5 whole jalapeño
• 2 cloves garlic cloves
• 0.25 cup cilantro
• 0.75 whole lime
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1.25 cup red cabbage
• 1.25 cup green cabbage
• 1 whole mango
• 1 whole jalapeño
• 0.25 cup cilantro
• 1 whole lime
• 0.5 cup mayonnaise
• 0.25 tsp salt
• 0.25 tsp black pepper
• 8 pieces flour/corn tortillas
• 2 whole fresh limes

Instructions

1. Preheat the grill or skillet to medium-high heat.
2. In a small bowl, combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper.
3. Pat the cod filets dry with paper towels, then generously coat each side with the seasoning blend.
4. Grill the seasoned cod for 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.
5. In a blender, combine 1/2 cup sour cream, 1/2 avocado, 1/2 jalapeño, 1-2 garlic cloves, 1/4 cup chopped cilantro, and the juice of 1/2-1 lime. Blend until smooth.
6. Season the sauce with salt and pepper to taste, then set it aside.
7. Slice 1-1 1/2 cups red cabbage and 1-1 1/2 cups green cabbage thinly.
8. In a mixing bowl, combine the sliced cabbages with 1 diced mango, 1 diced jalapeño, 1/4 cup chopped cilantro, and the juice of 1 lime.
9. Add 1/2 cup mayonnaise to the coleslaw mixture and stir until well combined. Season with salt and pepper to taste.
10. Warm the flour or corn tortillas on the grill for about 30 seconds on each side.
11. Assemble the tacos by placing a piece of fish on each tortilla, followed by a generous scoop of coleslaw and a drizzle of avocado sauce.