For Serving: Santa Fe Corn Tortillas

Make the Blackened Seasoning: In a small dish, combine the spices for the blackened seasoning (paprika, salt, garlic powder, onion powder, ground oregano, cayenne).

Prepare and Season the Fish: Slice the cod into 1-inch filets. Reserve 1 tablespoon of the blackened seasoning and pat the rest of the seasoning onto all sides of the fish filets. Let sit for 5 minutes.

Make the Sour Cream: In another small bowl, combine the sour cream, mayo, 1 tablespoon of lime juice, 1 tablespoon of reserved blackened seasoning, honey, and a pinch of salt. Stir to combine. Set aside.

Make the Salsa Slaw: In another small bowl, add the shredded cabbage, 1 tablespoon of lime juice, and ½ teaspoon salt to a dish and massage gently. Add the diced mango, tomatoes, juice of 1 lime, red onion, cilantro, and remaining salt to a bowl and stir to combine.

Cook the Fish: Add the oil to a nonstick pan, tilting the pan to coat evenly, and place a piece of parchment paper in the pan, coating on both sides with the avocado oil. Heat the pan over medium-high. Add the cod filets and cook for 3 minutes, flip gently, and cook for another 2 minutes then remove from heat.

Assemble the Tacos: Add cod filet, mango salsa, seasoned sour cream, and some cabbage to a corn tortilla. Enjoy!

Blackened Fish Tacos
with Mango Salsa

  1. Blackened Seasoning:
    • 3 teaspoons paprika
    • 2 teaspoons salt
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1 teaspoon ground oregano
    • ½ teaspoon cayenne
  2. Fish
    • 1 pound cod or rockfish (Try to use a fish that is firm and flaky)
    • 2 tablespoons olive oil or avocado oil
  3. Crème Sauce
    • ½ cup of sour cream
    • 1 tablespoon mayonnaise
    • 1 tablespoon honey
    • 1 tablespoon lime juice (about ½ of a lime, save the other half for the cabbage slaw)
    • 1 tablespoon blackened season (from recipe above)
    • Pinch of salt
  4. Mango Salsa Slaw
    • 1 ½ cups green cabbage, shredded
    • 2 cups chopped fresh mango
    • ½ cup Roma tomatoes, diced
    • 4 tablespoons lime juice (about 1 ½ limes)
    • ¼ cup cilantro, chopped
    • ¾ teaspoon salt + more to taste

Pork Tacos