There’s something about a blackened fish taco that will make you feel like you're on vacation. This recipe is packed with flavor and spice, which is balanced by a fresh avocado crema.
Brought to you by @recipeswithriss
Servings: 2
Ingredients:
- (2) 6oz Center Cut Cod Loins
- Red shredded cabbage
- Mini tortillas
- Optional: sliced jalapeno coins
Blackened Cod
- 1 tsp smoked paprika (use ½ tsp for less spice)
- ½ tsp cayenne
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- 1 tsp salt
Avocado Crema
- Juice of 1 lime
- ¼ cup Greek yogurt
- 1 jalapeno, de-seeded
- 1 garlic clove
- 1 tsp honey
- 1 cup of cilantro
- ½ avocado
- Salt & pepper to taste
Instructions:
- Add the avocado crema ingredients to a food processor and pulse until fully blended. Place in the fridge as you cook the cod.
- Cut the cod loin into 3 smaller pieces.
- Arrange the pieces over parchment paper and squeeze fresh lemon juice on top.
- Mix the spices, sprinkle, and rub them into the pieces of cod.
- Place your skillet over medium heat and spray with avocado oil.
- Place the cod on the skillet and cook for 8-12 minutes until the internal temperature reaches 145 degrees. Try to blacken all 4 sides of the fish (2-3 minutes per side).
- Remove the cod from the pan and use a fork to break it into smaller pieces.
- Heat your tortillas over a flame for 30 seconds on each side.
- Spread the avocado crema onto the tortilla. Add shredded red cabbage and the blackened cod. Optional: top with jalapeno coins.
