Blackened Cod Tacos with Quick Slaw and Avocado Cream

Name: Blackened Cod Tacos with Quick Slaw and Avocado Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound cod fillet (1-inch thick); 2 tablespoon olive oil; 2 tablespoon blackening seasoning; 12 tortillas (small); 3 cup coleslaw mix (pre-shredded); 0.25 cup fresh cilantro (chopped); 1 lime (juiced); 0.5 teaspoon salt; 2 avocados (ripe); 0.25 cup sour cream; 1 tablespoon lime juice; 1 teaspoon hot sauce

Flaky blackened cod fillets served in warm tortillas with a crisp, tangy slaw and creamy avocado lime sauce.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $5.55/serving

Dietary

Pescatarian
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound cod fillet (1-inch thick)
2 tablespoon olive oil
2 tablespoon blackening seasoning
12 tortillas (small)
3 cup coleslaw mix (pre-shredded)
0.25 cup fresh cilantro (chopped)
1 lime (juiced)
0.5 teaspoon salt
2 avocados (ripe)
0.25 cup sour cream
1 tablespoon lime juice
1 teaspoon hot sauce

Instructions

Pat the cod fillets dry with paper towels. Rub each fillet generously with blackening seasoning.
Heat 2 tablespoons olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until just smoking.
Carefully place the seasoned cod fillets in the hot skillet. Cook for 3-4 minutes per side, or until blackened and the fish flakes easily with a fork. Remove from heat and break into large pieces.
While fish cooks, prepare the quick slaw: In a medium bowl, combine 3 cups pre-shredded coleslaw mix, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and 1/2 teaspoon salt. Toss to combine.
For the avocado cream: In a small bowl, mash the 2 ripe avocados with a fork. Stir in 1/4 cup sour cream (or Greek yogurt), 1 tablespoon lime juice, and 1 teaspoon hot sauce (if using) until smooth and creamy. Season with salt to taste.
Warm the tortillas according to package directions (microwave for 15-30 seconds, or heat in a dry skillet for 10-15 seconds per side).
Assemble tacos by filling each warm tortilla with blackened cod, a spoonful of slaw, and a drizzle of avocado cream.

Notes

You can use any firm white fish like tilapia or snapper in place of cod. For extra convenience, prepare the slaw and avocado cream ahead of time.

Nutrition (per serving)

Calories: 420
Protein: 34.1 g
Carbohydrates: 30.5 g
Fat: 20.3 g
Fiber: 7.5 g
Sodium: 850 mg
Saturated Fat: 4.1 g
Sugar: 5.2 g
Cholesterol: 78 mg