Blackened Fish Tacos with Chunky Guacamole and Cabbage Cilantro Slaw

Blackened cod fish seasoned to perfection with a spicy cajun rub and seared until crispy in my Le Creuset cast iron skillet created the most delicious, mouth watering fish taco’s I’ve ever had. This recipe is super easy and is great to make for your Cinco De Mayo celebration.

Ingredients for slaw:

  • 3 1/2 cups (1/2 small) red cabbage, shredded fine  
  • 2 tsp olive oil
  • 1/4 cup cilantro
  • 1/2 tsp kosher salt
  • 1 lime, juiced

For the tacos:

  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp (1/2 tsp for spicier) ground cayenne pepper
  • 1/4 tsp ground all spice
  • 1/4 tsp ground oregano leaves
  • 1/8 tsp black pepper
  • 1 lb skinless cod 
  • 1/2 lime, juiced
  • cooking oil
  • 8 corn or flour tortillas

For the chunky guacamole:

  • 3 medium hass avocados, halved
  • 1 lime, juiced
  • 1/3 cup red onion, minced
  • 1 small clove garlic, mashed
  • 1 tbsp chopped cilantro
  • kosher salt and fresh pepper, to taste

Directions:

Combine all slaw ingredients & refrigerate until it’s time to build tacos.

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.

Heat cast iron skillet & sear cod until golden brown and translucent on the inside.

Divide the fish equally between 4 tortilla and top each with 1/2 cup slaw & chunky guacamole. Add cheese & sour cream if desired.

Enjoy!

Recipe modified from @Skinnytaste

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