Blackened cod tacos with cabbage slaw and avocado delight!
A delicious recipe for blackened cod tacos topped with fresh cabbage slaw and creamy avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb cod fillets
- 2 tablespoons blackening seasoning
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat a skillet over medium-high heat.
- Rub the cod fillets with blackening seasoning.
- Cook the cod in the skillet for about 3-4 minutes on each side until cooked through.
- Warm the corn tortillas in a separate pan or microwave.
- In a bowl, mix the shredded cabbage with lime juice, salt, and pepper.
- Assemble the tacos by placing the blackened cod on the tortillas, topping with cabbage slaw and avocado slices.
- Garnish with fresh cilantro and serve immediately.
Notes
- Adjust the amount of blackening seasoning to taste.
- For a spicier kick, add sliced jalapeños.
- These tacos can be served with a side of salsa or hot sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg