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–+ servings

Blackened Black Cod Taco Bowl

Serves 2 bowls

Ingredients

  • 1 tbsp Olive oil
  • 2 filets Black cod (sablefish)
  • 1 tbsp Blackening seasoning *see notes for DIY
  • 3 cups Cooked white rice
  • 1 Lime juiced
  • 2 tbsp Cilantro chopped
  • Kosher salt
  • 1 cup Frozen corn

Cabbage Slaw

  • 1 cup Cabbage shredded
  • 3 tbsp Sour cream
  • 1 tbsp Cilantro chopped
  • 1 Lime juiced
  • ½ tsp Kosher salt

Mango Salsa

  • 2 Mangoes diced (about 1 cup)
  • 1 Red bell pepper diced
  • ½ Red onion diced (about 1/2 cup)
  • ½ Lime juiced
  • 1 tbsp Cilantro chopped

Instructions

  • Rub each cod filet with the olive oil, then coat the flesh and skin with the blackening seasoning. Meanwhile, heat a cast iron pan over medium-high. Gently place the fish in the pan skin side down, pressing on the fish slightly to prevent the skin from curling. Allow the skin side to sear for a few minutes until it naturally releases from the pan and the outside has a slight char. Carefully flip the fish and repeat on the flesh side. When fish is cooked through, remove and set to the side.
  • To the same cast iron pan, add the frozen corn and saute over high heat until hot and lightly charred.
  • Assemble the taco bowls with a base of cilantro lime rice, 1 piece of blackened fish, a scoop of cabbage slaw, a scoop of corn, and a scoop of mango salsa. Garnish with any remaining chopped cilantro and serve a lime wedge on the side.

Cilantro Cabbage Slaw

  • To a mixing bowl, add shredded cabbage, cilantro, sour cream, lime juice, and a pinch of kosher salt. Mix until fully combined and creamy. Set aside or store in the fridge.

Mango Salsa

  • To a mixing bowl, add diced mango, red bell pepper, red onion, lime juice, cilantro, and salt to taste. Mix to combine.

Cilantro Lime Rice

  • Heat the cooked white rice if needed, then add to a large bowl along with lime juice and cilantro. Toss to combine until fluffy.