Blackened Cod Fish Tacos



For the Blackened Fish:

  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1-1 ½ pounds fresh cod fillets (or any white fish)

For the Zesty Cabbage Slaw:

  • 2 cups cabbage blend, thinly sliced
  • ½ cup chopped cilantro
  • 1 teaspoon cumin
  • ½ teaspoon salt

For the Toppings and Assembly:

  • 1 avocado, sliced
  • 2 jalapeños, thinly sliced
  • Zest Cabbage Slaw
  • Corn tortillas, taco size

For the Blackened Fish:

  1. In a small bowl, combine smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, salt, cayenne pepper, ground black pepper, and mix to combine spices.
  2. Rub cod fillets with blackened spice blend on each side of fish fillet.
  3. Grease your grill well and turn to medium heat.
  4. Note: you can also use a cast iron grill pan; just be sure it’s well-oiled. Cook fish for 1-2 minutes on each side. Remove from grill and break into chunks.

For the Zesty Cabbage Slaw:

  • In a medium bowl, toss the cabbage, cilantro, lime juice, cumin, and salt.
  • Cover and refrigerate until tacos are ready to be assembled.

To assemble:

  1. Heat corn tortillas on a gas stove top or cast iron skillet for 30 seconds.
  2. Layer on chunks of blackened cod, a handful of cabbage slaw, avocado slices, and jalapeño slices.