Fish Tacos Recipe
Blackened cod / cabbage / pico de gallo / citrus aioli / lime / corn tortillas
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Ingredients
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Fish
Cabbage Slaw
Pico de Gallo
Citrus Aioli
Tacos
Method
Fish Preparation
- 1
Season the Cod
Rub the black cod fillets with olive oil and then coat them evenly with Cajun seasoning. Ensure the fish is well-covered for maximum flavor.
- 2
Cook the Fish
Heat a skillet over medium-high heat. Once hot, add the seasoned cod fillets. Cook for about 4-5 minutes on each side or until the fish is blackened and cooked through. Remove from heat and let it rest.
Cabbage Slaw Preparation
- 3
Prepare the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, chopped cilantro, lime juice, salt, and pepper. Toss well to combine and let sit for at least 10 minutes to allow the flavors to meld.
Pico de Gallo Preparation
- 4
Make the Pico
In a medium bowl, combine the diced tomatoes, finely chopped red onion, jalapeño, chopped cilantro, lime juice, and salt. Mix well and let it sit for about 10 minutes to enhance the flavors.
Citrus Aioli Preparation
- 5
Prepare the Aioli
In a bowl, whisk together the mayonnaise, minced garlic, lime juice, orange juice, and salt until smooth. Adjust seasoning to taste.
Taco Assembly
- 6
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble, place a piece of blackened cod on each tortilla, top with cabbage slaw, pico de gallo, and drizzle with citrus aioli. Serve with lime wedges on the side.