Blackened cod fish tacos full of flaky and juicy cod, crowned with conventional shredded cabbage and drizzled with a spicy Sriracha lime crema.
1 –1.5 Lbs of fresh Cod filets
2 Teaspoons of smoked paprika
1 1/2 Teaspoon of onion powder
1 1/2 Teaspoon of garlic powder
1 A teaspoon of dried oregano
1 A teaspoon of brown sugar
1/2 Teaspoon of cayenne pepper
1/2 Teaspoon of freshly cracked pepper
1 A teaspoon of kosher salt
3 Tablespoons of canola oil
1 A cup of Sour Cream
2–3 Tablespoons of sriracha
Zest of one lime
Juice of one lime
8–10 Small tortillas
Toppings: radish slices, chopped cilantro, avocado slices and fresh shredded cabbage (I use a bagged blend from the salad section, sue me).
In a small bowl combine smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, cayenne pepper, freshly cracked pepper, kosher salt, and mix to combine spices. Rub cod filets with blackened spice blend on each side. In a medium skillet heat canola oil on medium-high heat. Test with a drop of water, water should ‘dance’ and fizzle to know the pan is hot enough, usually takes 1-2 minutes. Drop cod filets into oil and cook for 2-3 minutes on each side. *Tip, use a fish spatula for easier flipping and less pan stick. Remove fish from pan when it begins to ‘flake’ easily and place on a paper towel-lined plate.
Heat tortillas via microwave in wet paper towels or gas stove burner (10 secs on each side should do it). In a small bowl combine sour cream, Sriracha and lime zest. Fill one tortilla side with shredded cabbage. Cut cod fillets into large ‘chunks’ and drizzle with fresh lime juice. Fill tortilla with a generous portion of cod and top with all of the desired toppings. Save Sriracha crema for last. *Tip! I transfer the crema into a zip lock back and drizzle on for the ultimate ‘restaurant’ feel at home.
Best served with lots of cold beer and strong margaritas.Open Next Page To See More!