Stove: Blackened Cod Tacos with Winter Cabbage–Cucumber–Avocado Slaw
A “taco-ish” cod that avoids the tomato-stew lane: quick blackened cod on the stove, then a crunchy winter slaw using in-season cabbage + cucumber + avocado. Bright, creamy, and crisp without being similar to your recent bowls/nachos.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz $10.99/lb
- Organic Green Cabbage (or Organic Red Cabbage) 3 packed cups, thinly sliced $1.69–$1.99/lb
- Organic Long English Cucumber 1/2, thinly sliced $2.49 each
- Simple Truth Organic® Fresh Avocados Bag 1 avocado, sliced $4.99/4 ct
- Lime 1 (juice + wedges)
- Plain yogurt or sour cream 3 tbsp
- Cumin 1 tsp
- Smoked paprika 1 tsp
- Garlic powder 1/2 tsp
- Kosher salt 1 tsp, divided
- Neutral oil 1 1/2 tbsp, divided
- Corn or flour tortillas 6 small
Instructions
- Make slaw: toss cabbage + cucumber with lime juice, 3 tbsp yogurt/sour cream, 1/4 tsp salt, and a splash of water to loosen. Fold in half the avocado (cubed) for creaminess; reserve the rest for topping.
- Pat cod dry and cut into taco-sized pieces. Mix cumin, smoked paprika, garlic powder, 3/4 tsp salt. Rub onto cod.
- Heat a skillet over medium-high with 1 tbsp oil. Cook cod 2–3 minutes per side until blackened in spots and flaky.
- Warm tortillas in a dry pan 20–30 seconds per side.
- Assemble: tortilla + slaw + cod + remaining avocado slices. Finish with extra lime wedges.
Health notes: ~600–850 calories per serving depending on tortillas and avocado. Lots of fiber; cod is lean protein.
Drink pairing: Wine styles: Dry Rosé or Sauvignon Blanc. NA: sparkling water with lime.