Ingredients:

  • 3-4 tablespoons blackened seasoning
  • 1.5 pounds (680g) cod fillets, skinless and boneless
  • 2 tablespoons (30ml) unsalted butter
  • 1/2 head green cabbage, thinly shredded (about 4 cups)
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise (60ml)
  • 2 tablespoons lime juice (30ml)
  • 1 jalapeño, seeded and minced
  • Salt and pepper to taste
  • 12 corn tortillas (6-inch diameter)
  • Lime wedges
  • Avocado slices (optional)

Instructions:

  1. Pat cod fillets dry with paper towels. Generously sprinkle both sides with blackened seasoning. Let sit at room temperature while you prepare the slaw.
  2. In a large bowl, combine shredded cabbage, carrot, mayonnaise, lime juice, jalapeño, salt, and pepper. Toss to combine. Taste and adjust seasonings as needed.
  3. Melt butter in a large skillet over medium-high heat. Ensure the pan is hot before adding the fish.
  4. Carefully place fish fillets in the hot skillet, being careful not to overcrowd the pan. Cook for 3-5 minutes per side, or until the fish is cooked through and flakes easily with a fork, and blackened to perfection. Watch carefully to prevent burning.
  5. Using a fork, gently break the cooked fish into bite-sized pieces in the pan.
  6. Warm tortillas. Fill each tortilla with flaked blackened fish, top with jalapeño slaw, and garnish with a squeeze of fresh lime juice and avocado, if desired.
  7. Serve immediately.