Ingredients:

  • 1 lb Cod or Tilapia fillets, patted dry
  • 2 tbsp unsalted butter, melted
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 3 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 large ripe avocado
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 small garlic clove, minced
  • 2 tbsp water
  • 8-12 small corn tortillas
  • 1 lime, cut into wedges
  • fresh cilantro leaves for garnish

Instructions:

  1. In a medium bowl, toss the shredded red cabbage and chopped cilantro with lime juice, apple cider vinegar, olive oil, and salt. Set aside in the refrigerator to let flavors marry.
  2. Combine avocado, sour cream, lime juice, and minced garlic in a blender. Process until velvety, adding water one tablespoon at a time until it reaches a drizzle-able consistency.
  3. In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper.
  4. Brush both sides of the fish fillets with melted butter, then generously press the spice blend into the flesh until fully coated.
  5. Heat a cast iron skillet over medium-high heat until very hot. Sear the fish fillets until a mahogany-colored crust forms and the fish is flaky and cooked through.
  6. Warm tortillas in a separate pan or microwave.
  7. Assemble the tacos by placing blackened fish in tortillas, topping with zesty slaw and a drizzle of avocado crema. Garnish with lime wedges and fresh cilantro.