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Ingredients:

​Yields approximately 6 tacos

  • 1 lb Cod

  • 6 flour tortillas

  • 1 cup of cabbage slaw 

Blackened Seasoning​

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp black pepper

  • 1 tsp oregano

  • 1 tsp thyme

  • 1/4 tsp chile powder

  • 1/4 tsp cayenne pepper

  • 1/4 tsp cumin

Cream Sauce​

  • 1 tbsp sour cream

  • 1 tbsp mayonnaise

  • 1/4 tsp blackened seasoning

  • 1/4 tsp lime juice

  • 1/2 tsp water

Watch the Tutorial:

Method:

  • Mix all blackened seasoning ingredient together and blend well in a small bowl

  • Reserve 1/4 tsp to make the cream sauce

  • If necessary, cut the cod into 4-6 inch fillets

  • Use a paper towel to make sure fillets are dry

  • Pour the blackened seasoning on to a plate

  • Dredge the fillets and generously coat the fish

  • Heat a skillet to medium heat and add just enough olive oil to cover the bottom

  • Season the fillets with salt and pepper and lay away from you into the skillet

  • For each inch of thickness cook 6 minutes per side or until nicely blackened and cooked through

  • Set aside to rest

Cream Sauce​

  • Add the ingredients to a small mixing bowl and blend well, set aside

Tortilla Preparation​

  • Using tongs slowly drag each flour tortilla across a gas stove flame until lightly toasted. set aside

  • If using a skillet place it on high heat

  • once hot place the tortilla in the pan for about 1 minute or until lightly toasted. set aside.

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Plating:

  • Place the toasted tortilla on a plate

  • Break apart the cod by hand onto the tortilla 

  • Add 1 tbsp of the cabbage mixture on top

  • Add a dollop of the cream sauce

  • Garnish with cilantro if desired

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