Blackened Cod Fish Tacos with Cilantro Avocado Sauce

aberdeenskitchen.com

Alexia M

subheading: UNITS USM:

subheading: SCALE:

subheading: FOR THE SPICE MIX:

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1 teaspoon thyme

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon ground oregano

¼ teaspoon cayenne pepper (optional - for heat)

1 teaspoon coarse salt

subheading: FOR THE CILANTRO AVOCADO SAUCE:

1 cup fresh cilantro leaves and steams

¼ cup plain yogurt

1 ripe avocado

1 ½ tablespoons lime juice

1 teaspoon white wine vinegar

1 teaspoon garlic, minced ( 1 clove is fine)

¼ teaspoon salt (more as desired)

Pinch of fresh ground black pepper

¼ cup water

subheading: FOR THE COLESLAW:

3 cups shredded red cabbage

1 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

subheading: FOR THE TACOS:

4 cod filets (about 24 ounces)

Corn tortillas

Avocado slices

Fresh cilantro, roughly chopped

Queso fresco cheese, crumbled

Jalapeño, sliced

Fresh limes, halved

2 tablespoons extra virgin olive oil, for cooking Cod

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