Blackened Cod Tacos with Crunchy Slaw

Flaky cod fillets seasoned with a bold blackening spice, pan-seared and served in warm tortillas with a fresh, crunchy cabbage slaw and a zesty lime crema.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.32/serving

Dietary

• Pescatarian
• Nut-Free
• Low-Sugar
• High-Protein

Tags

• quick
• spicy

Ingredients

• 1 pound cod fillets
• 1 tablespoon olive oil
• 2 teaspoon blackening seasoning
• 8 tortillas (small)
• 2 cup cabbage mix (pre-shredded)
• 0.25 cup mayonnaise
• 3 tablespoon lime juice
• 1 tablespoon fresh cilantro (chopped)
• 0.25 teaspoon salt
• 0.25 cup sour cream
• 1 pinch salt

Instructions

1. Pat 1 pound cod fillets dry. Season generously with 2 teaspoons blackening seasoning on both sides.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add cod and sear for 3-4 minutes per side, or until flaky and cooked through.
3. While fish cooks, prepare the slaw and crema. In a medium bowl, combine 2 cups pre-shredded cabbage mix, 1/4 cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and 1/4 teaspoon salt. Toss to combine.
4. In a separate small bowl, whisk together 1/4 cup sour cream, 1 tablespoon lime juice, and a pinch of salt to make the lime crema.
5. Warm 8 small tortillas according to package directions (microwave or dry skillet).
6. Assemble tacos by flaking the cooked cod into pieces, placing it in tortillas, topping with crunchy slaw, and drizzling with lime crema.

Notes

For an extra kick, add a pinch of cayenne pepper to your blackening seasoning. Leftover cod can be refrigerated and used for fish bowls or salads the next day.

Nutrition (per serving)

• Calories: 475
• Protein: 37 g
• Carbohydrates: 26.5 g
• Fat: 25 g
• Fiber: 3.5 g
• Sodium: 720 mg
• Saturated Fat: 6.8 g
• Sugar: 3.2 g
• Cholesterol: 95 mg