Sometimes you just gotta keep it classic for Taco Tuesday. Blackened Alaska cod Tacos were a hit! Topped them with a homemade healthyish slaw, sliced avocado and of course, hot sauce and fresh lime! Alaska cod is a mild white fish that is flakey and slightly sweet. It is a great option for tacos because it adapts to the flavor around it. The blackening seasoning worked perfectly. I decided to bake and broil the fish to get the ideal texture for tacos. It turned out so delish! I hope you enjoy.
For this recipe, I used Alaska Cod because seafood sourced from Alaska is consistently great quality and tastes amazing. Alaska seafood is highly focused on sustainability and is the only state that has sustainable seafood built into the constitution. I personally find that very impressive and have chosen to purchase seafood sourced from Alaska as much as possible. Next time you go to your grocery store, survey the options from Alaska and give this a thought. #AskForAlaska
Ingredients:
Directions:
Start by making the slaw. Mix slaw mix with avocado oil mayo, hot sauce, 1/2 fresh lime, salt and pepper. When well mixed, set aside.
Set oven to 400. Line a baking dish with parchment paper and non-stick spray. Place fish on top and coat lightly in olive oil. Generously season with blackening seasoning and sea salt.
Bake for 5 minutes and broiled for another 3-5.
Slice the avocado and set aside.
Build the taco base. Add slaw into the flour tortillas with avocado.
When fish is done, remove form oven and break into smaller chunks with a fork. Add to your tortilla. Drizzle with more hot sauce, a fresh lime and some extra blackening seasoning.
Thank you to Alaska Seafood Marketing Institute for sponsoring this recipe. I am proud to work with an organization that promotes the consumption of high quality and sustainable seafood. For more information, please go to wildalaskaseafood.com
Ingredients
Directions
Start by making the slaw. Mix slaw mix with avocado oil mayo, hot sauce, 1/2 fresh lime, salt and pepper. When well mixed, set aside.
Set oven to 400. Line a baking dish with parchment paper and non-stick spray. Place fish on top and coat lightly in olive oil. Generously season with blackening seasoning and sea salt.
Bake for 5 minutes and broiled for another 3-5.
Slice the avocado and set aside.
Build the taco base. Add slaw into the flour tortillas with avocado.
When fish is done, remove form oven and break into smaller chunks with a fork. Add to your tortilla. Drizzle with more hot sauce, a fresh lime and some extra blackening seasoning.
