Description
A delightful mix of blackened fish, fresh cabbage slaw, and creamy sauce, served in warm corn tortillas.
Ingredients
- Blackened cod fillets
- Corn tortillas
- Cabbage (shredded)
- Cream sauce (made with sour cream or yogurt)
- Lime (for garnish)
- Avocado (sliced)
- Cilantro (for garnish)
- Spices for blackening: paprika, cayenne, garlic powder, onion powder, thyme, oregano
Instructions
- Preheat a skillet over medium-high heat.
- Season the cod fillets with the blackening spices and cook in the skillet for about 3-4 minutes per side or until cooked through.
- In a bowl, combine shredded cabbage with a bit of lime juice and salt to make the slaw.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the bowls by placing a tortilla at the base, topped with pieces of blackened cod, cabbage slaw, cream sauce, sliced avocado, and fresh cilantro.
- Serve with lime wedges on the side.
Notes
For the ultimate flavor explosion, consider marinating your cod for at least 30 minutes before cooking. Experiment with different toppings and slaw variations.
