Ingredients:
FISH:
4 pieces of cod
2 teaspoons The Original spice blend
Salt as preferred
VEGETABLE SLAW:
1 cup finely sliced romaine lettuce
1 cup finely sliced red cabbage
½ cup shredded carrots
¼ finely chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
REMOULADE SAUCE:
½ cup of mayonnaise or greek yogurt
1 ½ tablespoons of fresh lime juice
1 tablespoon of dill pickle juice
1 to 2 teaspoons of The Original spice blend (to your taste)
Salt as preferred
Corn tortillas - about 8
Instructions:
Whisk together ingredients for the remoulade sauce in a small bowl and set aside.
Combine the vegetables for the slaw in a bowl. Whisk together the juice and oil and drizzle on vegetables. Toss to combine and set aside.
Sprinkle The Original spice blend on each side of the cod - start with ¼ teaspoon on each side. Add more if you desire stronger heat and flavor. Sprinkle on salt to taste.
Heat a large skillet with avocado oil to medium high heat. Place cod in the skillet and cook till opaque on that side, then flip and cook the other side. It can range from 3-4 minutes on each side. Do not overcook because you want tender flaky fish. Serve immediately.
Heat corn tortillas on a stove top skillet and place in a covered dish for serving.
Serving:
Serve the fish either by crumbling into large chunks and placing in a serving bowl, or plate each piece. Add a side of cooked rice tossed with cooked black beans, cilantro and butter if desired.
To assemble the tacos, place pieces of fish in the taco, add the slaw and top with the remoulade sauce.
Enjoy!
