Blackened Cod Fish Tacos With Cabbage Slaw
Blackened cod fish tacos with cabbage slaw are super easy to make, flavorful and fresh!
Ingredients
- for the tacos:
- 2 medium-sized cod filets
- 4-5 to rtillas
- 1/8 tsp. black pepper
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1/4 tsp. cayenne pepper
- 1/4 tsp. cumin
- 1/4 tsp. ground oregano
for the cabbage slaw:
- 1 1/2 cup purple cabbage finely shredded
- 1-2 depending on how spicy you like it! jalapeno, diced
- 1/3 cup radish thinly sliced and halved
- 2 tsp. olive oil
- 1 tsp. apple cider vinegar
- 2 tbsp. cilantro
- 1/2 tsp. salt
- 1 lime juiced
Instructions
- Thaw the cod in the fridge according to package directions. Once fish is thawed combine all of the ingredients for the fish seasoning in a small bowl. Season the fish with it and refrigerate for an additional 10 minutes.
- Cook the fish in pan coated with cooking spray or a little bit of olive oil for about 3-4 on each side until opaque and flakey. Cut the fish into small to medium sized pieces.
- To assemble the cabbage slaw combine all of the ingredients in a small bowl and mix together.
- To assemble the tacos, heat the tortillas over the stove with the stove on the lowest heat setting. They should take less than a minute to heat up and slightly char, so do not leave them unattended.
- Place cabbage slaw on the tortilla and top with a couple of pieces of fish, repeat with remaining ingredients.
- Add sliced avocado, guacamole, or Mexican cheese and enjoy!