Blackened Cod Tacos

Spending the weekends exploring new places and fun outdoor activities is quickly becoming the norm since moving to the west coast. This long weekend I went up to Pemberton for the Friday-Saturday to check out two delicious local restaurants Solfeggio Foods and Mile One Eating House, I also successfully managed to cross the Joffre Lake hike off the bucket list!

1 Just when I thought spring was finally here to stay, we ended up having a small snow fall the friday night. It definitely made for a snowy/ slippery adventure up to the lake. Note to self …It’s time to invest in some decent trail hiking shoes.

2While up in Pemberton I met Evan, one of the owners of Pemberton Taco Co. I spent a great deal of time sifting through his cookbook collection and talking about tacos.  All of which inspired this new blog post. 3

Blackened Cod Tacos
Serves: 3
 
Ingredients
  • For the cod fish:
  • 1 lb cod fish (cut into 2 inch long fillets)
  • ½ tsp garlic powder
  • ¾ tsp smoked paprika
  • ½ tsp oregano
  • ¼ tsp ground cumin
  • ¼ tsp salt & ½ tsp black pepper
  • pinch of cayenne pepper
  • 1 tbsp grapeseed oil
  • Cabbage slaw:
  • ½ cup shredded green cabbage
  • 1 cups shredded red cabbage
  • ½ matchstick carrots
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Other toppings:
  • 1 ripe avocados sliced
  • ½ cup grape tomatoes
  • ½ jalapeño pepper chopped into small pieces (optional)
  • lime wedges (halves) and cilantro for serving
  • 6 flour tortillas
Instructions
  1. In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to evenly coat .
  2. Heat grape seed oil in a large skillet over medium heat and cook fish until browned and firm or for around 4 minutes per side.
  3. In a large bowl combine salt, olive oil and apple cider vinegar and stir. Add cabbage and toss, so it is evenly coated with dressing.
  4. To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 6 tortillas, add cabbage slaw, avocado, and tomatoes
  5. Optional: you can top with some chopped cilantro, jalapeño pepper and any other toppings you prefer.

 

Previous Post Next Post

No Comments

Leave a Reply

Rate this recipe: