Ingredients:

  • 1 lb cod fillets, cut into 2-inch strips
  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1 tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 1 pinch salt
  • 8 small corn tortillas
  • 1 ripe avocado, sliced
  • 1 lime, cut into wedges
  • Fresh cilantro for garnish

Instructions:

  1. Whisk together the lime juice, apple cider vinegar, olive oil, and salt in a medium bowl; toss in the shredded red cabbage and chopped cilantro.
  2. In a separate small bowl, stir together the sour cream, lime juice, and garlic powder until velvety.
  3. Place both the slaw and the lime crema in the refrigerator to let the flavors meld.
  4. Pat the cod fillets completely dry with paper towels to ensure maximum crust formation.
  5. Combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper in a bowl; press the fish strips firmly into the spice mix until heavily coated.
  6. Heat the olive oil and melted butter in a cast-iron skillet over medium-high heat until the butter begins to sizzle.
  7. Sear the cod in small batches, cooking until a deep mahogany crust forms and the fish is flaky and cooked through.
  8. Warm the corn tortillas separately.
  9. Assemble the tacos by placing the blackened cod in warm tortillas, topping with zesty slaw, lime crema, sliced avocado, and fresh cilantro.
  10. Serve immediately with lime wedges on the side.