{"id":390,"date":"2022-08-31T11:46:16","date_gmt":"2022-08-31T11:46:16","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=390"},"modified":"2022-09-28T18:23:03","modified_gmt":"2022-09-28T18:23:03","slug":"blackened-fish-tacos","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=blackened-fish-tacos","title":{"rendered":"Blackened Fish Tacos"},"content":{"rendered":"

The only thing that rivals my family\u2019s 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\u2019ll give this a try <\/h2>\n

Ingredients<\/h3>\n
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1 ½<\/span> lbs<\/span> – 2 lbs of cod fillets<\/span><\/div>\n
1<\/span> tbsp<\/span> smoked paprika<\/span><\/div>\n
1<\/span> tbsp<\/span> brown sugar<\/span><\/div>\n
1<\/span> tsp<\/span> onion powder<\/span><\/div>\n
1<\/span> tsp<\/span> garlic powder<\/span><\/div>\n
1<\/span> tsp<\/span> black pepper<\/span><\/div>\n
1<\/span> tsp<\/span> chili powder<\/span><\/div>\n
1<\/span> tsp<\/span> salt <\/span><\/div>\n
½<\/span> tsp<\/span> dried oregano<\/span><\/div>\n
½<\/span> tsp<\/span> ground cumin<\/span><\/div>\n
½<\/span> tsp<\/span> coriander<\/span><\/div>\n
¼<\/span> tsp<\/span> cayenne pepper (optional)<\/span><\/div>\n
2<\/span> tbsp<\/span> olive oil<\/span><\/div>\n
olive oil cooking spray<\/span><\/div>\n
8<\/span> <\/span> -10 flour or corn tortillas <\/span><\/div>\n
2<\/span> <\/span> Limes quartered for serving <\/span><\/div>\n
Slaw<\/div>\n
1<\/span> <\/span> package of broccoli slaw<\/span><\/div>\n
½<\/span> cup<\/span> cilantro leaves + extra for serving (pick the leaves of the stems and leave whole)<\/span><\/div>\n
Juice of 1 lime<\/span><\/div>\n
Crema<\/div>\n
1<\/span> cup<\/span> sour cream<\/span><\/div>\n
3<\/span> tbsp<\/span> milk<\/span><\/div>\n
Zest and juice of one lime and Pinch salt <\/span><\/div>\n
Pico de Gallo<\/div>\n
3<\/span> <\/span> Roma Tomatoes, deseeded and diced<\/span><\/div>\n
⅔<\/span> cup<\/span> White Onion, finely diced<\/span><\/div>\n
1<\/span> <\/span> Jalape\u00f1o or Serrano Pepper, deseed and membranes removed<\/span><\/div>\n
1<\/span> tbsp<\/span> Lime Juice (juice from 1 lime)<\/span><\/div>\n
1<\/span> tbsp<\/span> canola oil<\/span><\/div>\n
½<\/span> tsp<\/span> salt<\/span><\/div>\n
½<\/span> tsp<\/span> pepper <\/span><\/div>\n
Mix all the ingredients together <\/span><\/div>\n
Avocados<\/div>\n
2<\/span> <\/span> avocados, peeled and sliced <\/span><\/div>\n
Drizzle of oil<\/span><\/div>\n
Squeeze of lime juice <\/span><\/div>\n
Salt and fresh ground pepper <\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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\ud83c\udf1fLine a baking sheet with foil (for easy clean up later) and spray with cooking spray over where the fillets will be placed. <\/p>\n<\/div>\n<\/div>\n

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\ud83c\udf1fwhisk 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.<\/p>\n<\/div>\n<\/div>\n

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\ud83c\udf1fBake at 425\u00b0F for 12-14 minutes or until fish flakes easily. If your fillets are on the thin side check at about 10 minutes.<\/p>\n<\/div>\n<\/div>\n

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\ud83c\udf1fWhile the fish bakes, combine all of the Slaw ingredients in a large bowl and mix well.<\/p>\n<\/div>\n<\/div>\n

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\ud83c\udf1fMake the Crema, Pico de Gallo, and prepare the avocado slices. <\/p>\n<\/div>\n<\/div>\n

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\ud83c\udf1fWarm the tortillas in the oven wrapped in foil for a few minutes. <\/p>\n<\/div>\n<\/div>\n

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\ud83c\udf1fCreate your fish tacos and enjoy! <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":391,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[7],"class_list":["post-390","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-family-dinners"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/391"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=390"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}