The only thing that rivals my family’s love of tacos is their love of fish of any kind. So I decided to make some Blackened Fish Tacos and some fun toppings like broccoli slaw for crunch and of course you have to have some pico de gallo! The fish was so flavorful and spicy, but the heat was mellowed out by the Crema and Avocados. Hope you’ll give this a try
½cupcilantro leaves + extra for serving (pick the leaves of the stems and leave whole)
Juice of 1 lime
Crema
1cupsour cream
3tbspmilk
Zest and juice of one lime and Pinch salt
Pico de Gallo
3Roma Tomatoes, deseeded and diced
⅔cupWhite Onion, finely diced
1Jalapeño or Serrano Pepper, deseed and membranes removed
1tbspLime Juice (juice from 1 lime)
1tbspcanola oil
½tspsalt
½tsppepper
Mix all the ingredients together
Avocados
2avocados, peeled and sliced
Drizzle of oil
Squeeze of lime juice
Salt and fresh ground pepper
1
🌟Line a baking sheet with foil (for easy clean up later) and spray with cooking spray over where the fillets will be placed.
2
🌟whisk all the dry rub ingredients together. Brush the fillets with oil and rub the seasoning all over the cod fillets. You will have leftover rub, just keep it in a sealed bag for future use.
3
🌟Bake at 425°F for 12-14 minutes or until fish flakes easily. If your fillets are on the thin side check at about 10 minutes.
4
🌟While the fish bakes, combine all of the Slaw ingredients in a large bowl and mix well.
5
🌟Make the Crema, Pico de Gallo, and prepare the avocado slices.
6
🌟Warm the tortillas in the oven wrapped in foil for a few minutes.
½cupcilantro leaves + extra for serving (pick the leaves of the stems and leave whole)
Juice of 1 lime
Crema
1cupsour cream
3tbspmilk
Zest and juice of one lime and Pinch salt
Pico de Gallo
3Roma Tomatoes, deseeded and diced
⅔cupWhite Onion, finely diced
1Jalapeño or Serrano Pepper, deseed and membranes removed
1tbspLime Juice (juice from 1 lime)
1tbspcanola oil
½tspsalt
½tsppepper
Mix all the ingredients together
Avocados
2avocados, peeled and sliced
Drizzle of oil
Squeeze of lime juice
Salt and fresh ground pepper
Directions
1
🌟Line a baking sheet with foil (for easy clean up later) and spray with cooking spray over where the fillets will be placed.
2
🌟whisk all the dry rub ingredients together. Brush the fillets with oil and rub the seasoning all over the cod fillets. You will have leftover rub, just keep it in a sealed bag for future use.
3
🌟Bake at 425°F for 12-14 minutes or until fish flakes easily. If your fillets are on the thin side check at about 10 minutes.
4
🌟While the fish bakes, combine all of the Slaw ingredients in a large bowl and mix well.
5
🌟Make the Crema, Pico de Gallo, and prepare the avocado slices.
6
🌟Warm the tortillas in the oven wrapped in foil for a few minutes.