Ingredients:

  • 1.5 lbs Cod fillets, cut into 2-inch strips
  • 2 tbsp avocado oil
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large ripe mango, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh lime juice, divided
  • 2 cups shredded purple cabbage
  • 1/4 cup sour cream
  • 1/2 tsp honey
  • 8 small corn tortillas
  • 1 medium avocado, sliced

Instructions:

  1. Pat the cod fillets completely dry with paper towels to ensure a proper sear. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper. Dredge the fish strips in the spice blend until evenly coated.
  2. Prepare the mango salsa by combining the diced mango, red onion, cilantro, minced jalapeño, and 1 tablespoon of lime juice in a medium bowl. Set aside to let flavors meld.
  3. Whisk together the sour cream, remaining 1 tablespoon of lime juice, and honey. Toss with the shredded purple cabbage until well coated to create the slaw.
  4. Heat a cast-iron skillet over high heat with 1 tbsp avocado oil. Once shimmering, add the fish in batches, searing for 3-4 minutes on the first side until a dark crust forms. Flip and cook for another 2-3 minutes on the second side until the fish flakes easily.
  5. Warm the corn tortillas in a dry pan or over an open flame. Assemble tacos by layering the blackened fish, cabbage slaw, mango salsa, and fresh avocado slices.