Blackened Cod Fish Tacos

Blackened Cod Fish Tacos

Hello guys, I’m finally got on the taco wagon! In our home, we rarely have mexican because it’s not E’s top choice of cuisine, but on a recent trip to cancún, we finally caught the mexican bug! If you take a look at my laptop at any point this week, you’ll find at least a dozen opened tabs related to tacos. The tacos we enjoyed in the motherland of mexico are bold in flavour, like ropa vieja, carnitas and al pastor. There’s also my new found love, tacos de chicharrón y salsa verde. Considering we’re still dabbling into the realm of mexican home cooking, I went for my favourite - fish tacos.

It’s easy, delicious and very very adaptable. You can use any type of white fish, but I love firm, oily ones like cod and snapper. Tacos are truly the party food for weekdays. I love serving it buffet style, laying everything out in the kitchen and let everyone assemble their own, aka lots of add ons, sauces and toppings.

I am a sucker for beautifully plated food, and those busy looking taco platters on instagram makes my mouth drool. But tacos are one of those dishes you just have to eat immediately after assembly, or the sauces will start to soak through the tortilla. Speaking of disintegrating tortillas, have you noticed how tacquerias serve double layered tortillas? It’s an attention to detail so thoughtful it warms my heart every time.

I’m pretty sure we'll be making lots of tacos in the next months, so tune in for more healthy recipes like this one!

Cooking Tips:

  • I recently bought this lodge two-sided grill top and it’s the best kitchen gadget ever! Heat it up over your stove and it’s like having a grill at home!
  • Although I'm all for making everything from scratch, there's no shame buying your own tacos, especially for a weeknight dinner. Make sure to check the ingredients and purchase corn tacos only made with corn, lime and salt. I recommend Food for Life, Trader Joes or this recent favourite from Vista Hermosa.
  • Also shout out to Casa Enrique! I recently had tacos at their location in LIC, if they ever start selling that delicious house-made tortillas retail, I'll be first in line.

Blackened Cod Fish Tacos

Makes 4-6 tacos. Adapted from Paleo Newbie.

Avocado Cilantro Sauce:
1 medium ripe avocado, pitted
juice of 1 lime
handful of fresh cilantro leaves
½ of a jalapeno pepper (optional)
2 tbsp olive oil
1 tsp chilli powder
½ tsp garlic powder
½ tsp cumin
salt & pepper to taste
~¼ cup of water to thin out sauce, as needed

Fish Coating:
About ¾ lb of firm white fish
2 tbsp olive oil
1 tbsp lime juice
1-½ tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
½ tsp cumin
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne

Topping:
avocado, sliced
lime wedges
cilantro
mango, diced
cherry tomatoes

Lime Slaw Mix:
1 small head of cabbage, white/purple/mixed
1 small carrot, shredded
handful of fresh chopped cilantro
juice of 1 lime
2 tbsp olive oil
salt & pepper to taste

  1. Prepare the fish. Place all sauce ingredients listed above except the water and seasonings in a food processor, blend until combined. Add the water until sauce is desired consistency. Add salt and pepper to taste. Place into a container and store in the refrigerator until ready to serve.
  2. Make the lime slaw. In a small bowl, whisk together the lime juice and olive oil. Cut the cabbage into thin shreds and place into a bowl with the cilantro and carrot in a bowl. Pour over the citrus mix and toss to combine. Season with salt & pepper and place in refrigerator until ready to serve.
  3. Cook fish filets. Preheat a grill or a frying pan to medium heat. In a shallow dish, whisk together olive oil and lime juice for the fish coating. Slowly lower the fish filets into the coating and flip to cover both sides. In another shallow bowl, mix together the dry fish spices and repeat to coat the fish filets. When ready to cook, add a thin layer of olive oil to coat the cooking surface. Grill fish filet for 3-4 minutes on each side, the outside should err on the burnt side, while the interior should turn opaque and remain tender flakes.
  4. Heat up tortillas. (my best tip to heat up large amount of tortillas quickly) Preheat the oven to 350F. Line a baking tray with parchment paper and brush with some olive oil. When the oven is hot, place a single layer of tortillas on the parchment paper and brush the tops with more olive oil. Bake for 3-4 minutes, or until tortillas are slightly warm and still pliable, it won't really colour. Place onto a towel and cover.
  5. To serve, smear a spoonful of the avocado cilantro sauce on a tortilla, add fish pieces, and top with slaw, and place onto another piece of tortilla. Add more sauce and toppings as desired. Eat immediately!
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