Blackened Cod Fish Tacos with Cilantro Avocado Sauce

Step 1

Mix together all spices for the spice mix in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set side to "marinate" for about 10 minutes.

Step 2

Make coleslaw: In a medium bowl, combine all ingredients for the coleslaw. Stir the cabbage to coat and set aside to marinate.

Step 3

Make the Cilantro Avocado Sauce: Combine all ingredients for the sauce in a food processor. Pulse until smooth. Chill until ready to use.

Step 4

Heat the 2 tablespoons olive oil in a non-stick, large skillet over medium high heat. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.

Step 5

Heat the tortillas on a gas stove top or in the microwave wrapped in a damp paper towel for about 10 seconds .

Step 6

Assemble the tacos: Spread some of the cilantro avocado sauce on each tortilla. Fill one tortilla side with the coleslaw and the other side with extra slices of avocado. Top with chunks of cod, queso fresco, fresh cilantro, jalapeño, another drizzle of cilantro avocado sauce, and  a squeeze of fresh lime juice. Serve immediately.