Blackened Cod Tacos

Instructions

1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Rub the cod strips with olive oil and lime juice, then coat evenly with the spice blend.

2. Heat a skillet over medium-high heat. Cook the cod strips for 2 to 3 minutes per side, or until blackened on the outside and cooked through. Remove from the heat and flake gently with a fork.

3. In a medium bowl, toss together the green cabbage, purple cabbage, carrot, cilantro, lime juice, and salt.

4. In a small bowl, combine the tomatoes, red onion, cilantro, lime juice, and salt to make the pico de gallo.

5. Add the avocado, Greek yogurt or sour cream, lime juice, garlic, and salt to a blender or small bowl. Blend or mash until smooth. Add water 1 teaspoon at a time until the crema reaches your preferred consistency.

6. Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.

7. Assemble each taco with blackened cod, cabbage slaw, pico de gallo, and avocado crema. Finish with fresh cilantro and a squeeze of lime. Serve immediately.