Blackened Fish Tacos with Mango Salsa

Directions

1. 1

   Preheat the griddle to medium-high. Add avocado oil and a sheet of parchment paper to the griddle.

2. 2

   Season the cod with the blackening seasoning and paprika mixture. Cut the cod into 2-inch fillets.

3. 3

   Place the cod fillets on the parchment paper on the griddle. Cook for 3-4 minutes on one side before flipping.

4. 4

   While the cod is cooking, warm the corn tortillas on the griddle over low heat.

5. 5

   Prepare the cole slaw by combining the slaw mix, lime juice, and salt in a bowl. Massage until the slaw softens.

6. 6

   Prepare the mango salsa by mixing the diced mango, Roma tomatoes, lime juice, red onion, cilantro, and salt. (Note: You can make the salsa up to 24 hours in advance and store it in the refrigerator.)

7. 7

   Once the cod is done, remove it from the griddle and start assembling the tacos.

8. 8

   To assemble, spread sour cream sauce on the bottom of each tortilla. Add a piece of cod, followed by the slaw mixture, mango salsa, and a dollop of guacamole. Enjoy!