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Blackened Cod Fish Tacos with Cilantro Avocado Sauce

Blackened Cod Fish Tacos with Cilantro Avocado Sauce

Delicious Blackened Cod Fish Tacos served with a creamy Cilantro Avocado Sauce for a perfect seafood and Mexican fusion meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, Main Course
Cuisine Mexican, Seafood
Servings 4 tacos
Calories 350 kcal

Equipment

  • Non-stick skillet
  • Food Processor

Ingredients
  

For the Spice Mix

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon thyme
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground oregano
  • ¼ teaspoon cayenne pepper optional - for heat
  • 1 teaspoon coarse salt

For the Cilantro Avocado Sauce

  • 1 cup fresh cilantro leaves and stems
  • ¼ cup plain yogurt
  • 1 ½ tablespoons lime juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon garlic minced (1 clove is fine)
  • ¼ teaspoon salt more as desired
  • Pinch fresh ground black pepper
  • ¼ cup water

For the Coleslaw

  • 3 cups shredded red cabbage
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar

For the Tacos

  • 4 filets cod (about 24 ounces)
  • Corn tortillas
  • Avocado slices
  • Fresh cilantro roughly chopped
  • Queso fresco cheese crumbled
  • Jalapeño sliced
  • Fresh limes halved
  • 2 tablespoons extra virgin olive oil for cooking Cod

Instructions
 

Preparation Steps

  • Mix together all spices for the spice mix in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set aside to marinate for about 10 minutes.
  • Make coleslaw: In a medium bowl, combine all ingredients for the coleslaw. Stir the cabbage to coat and set aside to marinate.
  • Make the Cilantro Avocado Sauce: Combine all ingredients for the sauce in a food processor. Pulse until smooth. Chill until ready to use.
  • Heat the 2 tablespoons olive oil in a non-stick skillet over medium high heat. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
  • Heat the tortillas on a gas stove top or in the microwave wrapped in a damp paper towel for about 10 seconds.
  • Assemble the tacos: Spread some of the cilantro avocado sauce on each tortilla. Fill one tortilla side with the coleslaw and the other side with extra slices of avocado. Top with chunks of cod, queso fresco, fresh cilantro, jalapeño, another drizzle of cilantro avocado sauce, and a squeeze of fresh lime juice. Serve immediately.

Notes

It's best to use a non-stick pan for cooking the cod. Otherwise, be careful not to tear your fish! A fish spatula is great for flipping the fish without tearing it.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg
Keyword Blackened Cod, Cilantro Avocado Sauce, fish tacos, Mexican Cuisine, quick dinner, seafood recipe
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