Description
These blackened cod tacos are delicious! Don’t forget the sauce!
Ingredients
- ¼ cup chipotle mayonnaise
- ¼ cup low-fat sour cream
- 1 teaspoon chipotle flakes
- 1 pinch salt and ground black pepper to taste
- 1 small avocado – peeled, pitted, and mashed
- 1 small lime, juiced
- 10 each flour tortillas
- 1 ½ pounds cod fillets
- 1 tablespoon olive oil
- 2 tablespoons blackening seasoning
- 1 serving nonstick cooking spray
- 1 cup black bean pico de gallo
- 1 (14 ounce) package shredded coleslaw mix
Instructions
- Mix mayonnaise
- sour cream
- chipotle flakes
- salt
- and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
- Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
- Rub fish in olive oil
- then sprinkle with blackening seasoning and rub until covered.
- Place tortillas in the preheated oven to warm.
- Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky
- about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
- Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish
- pico de gallo
- and shredded coleslaw mix.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 5