Fish Tacos Recipe

Prepare spice mix

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, cumin, kosher salt, black pepper and cayenne. Mix well.

Season fish

Pat cod fillets dry with paper towels. Rub with 1 tablespoon olive oil, then evenly coat both sides with the blackening spice mix, pressing gently so the spice adheres. Let sit at room temperature for 10 minutes while you prepare other components.

Cook fish

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 2–3 minutes). Add a light film of oil if pan is dry. Place fillets in the pan and cook 3–4 minutes per side, depending on thickness, until the outside is well browned and spices are blackened and an internal temperature of 135–140°F (57–60°C) is reached and fish flakes easily. Transfer to a plate and let rest 2–3 minutes, then break into large flakes for assembling tacos.

Combine 1/2 cup mayonnaise, 1 adobo chipotle pepper, 1 tablespoon lime juice, 1/2 teaspoon honey and 1/4 teaspoon salt in a small bowl or blender. Puree or whisk until smooth. Taste and adjust salt or lime. Refrigerate until ready to use. Yield is enough for drizzling.

In a bowl or small blender combine 1/2 cup sour cream, 1/4 cup packed cilantro leaves, 1/2 teaspoon lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt. Blend or whisk until smooth. If mixture is too thick, thin with up to 1 tablespoon water to reach a drizzleable consistency. Chill until assembly.

Whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon adobo sauce, 1/4 of a chipotle (minced) if using, 1/2 teaspoon Dijon, 1/4 teaspoon salt and a pinch of black pepper in a small bowl until emulsified. Taste and adjust sweetness or acid. Reserve 2 tablespoons for the slaw; keep remaining for drizzling if desired.

Place 3 cups thinly sliced napa cabbage, 1/4 cup thinly sliced red onion and 1/2 cup julienned carrot in a large bowl. Add 2 tablespoons of the sweet chipotle vinaigrette and 1/4 teaspoon salt. Toss thoroughly to coat. Let sit 5–10 minutes to soften slightly and develop flavor.

Warm tortillas: heat a heavy skillet over medium-high. Lightly brush each corn tortilla with a little vegetable oil or place directly on a dry skillet and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep warm stacked wrapped in a clean towel.

Assemble tacos: Spread a thin layer (about 1 teaspoon) of chipotle mayo on each warm tortilla. Add a generous spoonful of napa cabbage slaw (about 1/3 cup). Top with flaked blackened cod (about 2 oz/55 g per taco). Drizzle with cilantro lime sour cream (about 1 teaspoon) and additional sweet chipotle vinaigrette if desired. Garnish with fresh cilantro leaves and a squeeze of lime wedge.

Serve immediately while fish is hot and tortillas are pliable. Leftover components (sauces and slaw) keep refrigerated 2–3 days.