These blackened cod tacos are delicious! Don't forget the sauce!

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
5
Yield:
10 tacos
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Avocado-Chipotle Sauce:
Tacos:

Directions

Instructions Checklist
  • Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.

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  • Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.

  • Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.

  • Place tortillas in the preheated oven to warm.

  • Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.

  • Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.

Cook's Notes:

Any flaky white fish (such as orange roughy) can be used in place of cod.

Black bean pico de gallo can be found in the produce aisle.

Nutrition Facts

659 calories; protein 35.2g; carbohydrates 73.3g; fat 23.4g; cholesterol 73.6mg; sodium 1513.3mg. Full Nutrition
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