Blackened Cod Tacos with Peach Salsa

Author: Chef Belinda

Whether celebrating Cinco de Mayo, tailgating at a sports event, or just in the mood for Mexican fare, these tacos are easy, filling, and—with the blackened seasoning—pack in a lot of flavor.

Ingredients

• 2 pounds cod fillets, cut into 8 strips

• Chef Belinda Blackened Spice Blend, to taste

• Extra virgin olive oil

• 8 soft corn tortillas

• 2 cups shredded red cabbage

• Peach Salsa

• 1⁄2 cup pickled jalapeño slices

• 2 avocados, each cut into 8 slices and tossed with lemon juice

• Lime wedges, for serving

Instructions

1. Season the cod on both sides with the spice blend and sprinkle with oil. Cook on a stovetop grill pan over medium heat for 2–3 minutes each side until opaque.

2. Warm the tortillas, 1 at a time, in a dry cast iron skillet over medium-high heat for 20–25 seconds per side, until they smell toasty and start to get dark spots. Keep warm in a tortilla holder or dish covered with a kitchen towel.

3. To assemble, divide the cabbage, cod, salsa, jalapeños, and avocado slices evenly among the warm tortillas. Serve with lime wedges.

Peach Salsa

• 2 cups chopped peaches

• 1 red bell pepper, diced

• 1⁄2 red onion, diced

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons chopped fresh mint

• 2 tablespoons freshly squeezed lime juice

• 1 tablespoon honey

• Pinch of red pepper flakes

Instructions

1. In a medium bowl, thoroughly combine the peaches, bell pepper, onion, cilantro, mint, lime juice, honey, and pepper flakes. Cover and refrigerate until ready to use.

2. Store any leftovers in a covered container in the refrigerator for up to 1 week.