Ingredients
Equipment
Method
Preparation Steps
- Start by sprinkling the blackening spice generously over the cod fillets, ensuring an even coating.
- Heat a non-stick skillet over medium-high heat and add a splash of oil.
- Once hot, place the seasoned fish in the pan, cooking for about 3-4 minutes on each side until golden brown and flaky.
- In a medium bowl, combine the shredded cabbage with lime juice and cilantro. Toss to coat and soften for about 2-3 minutes.
- In a blender, combine avocado and lime juice, blending until smooth. If thick, add a tablespoon of water.
- Warm the corn tortillas in a skillet for about 30 seconds on each side until pliable.
- Assemble tacos by placing fish in tortillas, topping with cilantro lime slaw and avocado sauce.
- Plate tacos, add pico de gallo on top, and serve with lime wedges.
Nutrition
Notes
For the freshest taste, use high-quality ingredients and feel free to customize toppings as desired.
