Ingredients:
1 lb cod
2 tbsp avocado oil
1/2 cup dairy-free sour cream
1 tbsp mayonnaise
1 tbsp honey
pinch of salt
1 1/2 cups green cabbage, shredded
2 tbsp lime juice (divided; about 1 lime)
1/4 tsp salt
Blackened Seasoning:
3 tsp paprika
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp ground oregano
1/2 tsp cayenne
Mango Salsa:
2 cups of mango, diced (about 3 large mangos)
1/2 cup roma tomatoes, diced
3 tbsp lime juice (about 1 lime)
2 tbsp red onion, diced
1/4 cup cilantro, chopped
1/2 tsp salt + more to taste
For serving: corn tortillas, guacamole
Directions:
Combine your blackened seasoning in a small dish
Slice your cod into 1 inch filets
Reserve 1 tbsp of the blackened seasoning and pat the rest of the seasoning into the fish filets.
Let sit for 5 minutes
In a small bowl, combine the sour cream, mayo, 1 tbsp lime juice, remaining 1 tbsp of blackened seasoning, honey, and a pinch of salt and stir to combine then set aside
To another small bowl, add the shredded cabbage, 1 tbsp lime juice, and salt to a dish and massage gently
Make your mango salsa by adding the mango, tomatoes, lime juice, red onion, cilantro, and salt to a bowl and stir to combine
Add the avocado oil to a stainless steel pan, tilting the pan to evenly coat, and place a piece of parchment paper in the pan, coating on both sides with the avocado oil
Heat the pan over medium high
Add your cod filets and cook for 3 minutes, flip gently, and cook for an other 2 minutes then remove from heat
To assemble your tacos, add guacamole, a cod filet, mango salsa, seasoned sour cream, and some cabbage to a corn tortilla
Enjoy!