These blackened cod tacos are baked, not pan fried, for a quick and healthy weeknight dinner. Topped with a honey lime slaw and creamy avocado, they're fresh, delicious, and nutritionally balanced!
Course: Main Course
Cuisine: American, Mexican
Author: Lindsey Janeiro, RDN
8ozshredded coleslaw vegetables
Preheat oven to 400 degrees and line a baking dish with parchment paper.
Make sure cod is thoroughly defrosted and patted dry. Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of salt. Thoroughly coat the fish with the seasoning mixture.
Transfer fish to prepared baking dish and bake for 20 minutes (or until the internal temperature of the fish is 145 degrees - it will require less time if you're using smaller fillets!)
While the fish is cooking, make the slaw by whisking together the juice of one lime, 2 teaspoon honey, ½ teaspoon cumin, and a pinch of salt. Toss this dressing with 8 oz of shredded coleslaw vegetables and set aside.
Slice the avocado and, if desired, warm your tortillas.
When the fish is done, use a fork to gently flake the fish.
Assemble tacos by taking a tortilla and adding the fish and topping with the slaw and avocado. Enjoy!
Nutrition is calculated using the Santa Fe Tortilla Company Whole Grain and Flax Tortillas and will vary based on the tortillas you use.