Serves 5-6

Ingredients

2.5 lbs cod

Corn oil for frying

Extra limes wedges for serving

Corn or flour tortillas

For the corn + avocado salad:

6 ears corn

1/4 cup chopped parsley or cilantro

juice + zest from 1 lime

1 avocado

1 tsp smoked paprika

For the spicy yogurt sauce:

1 cup full fat greek yogurt or sour cream

1 tsp Sriracha

1 tsp smoked tabasco

juice + zest from 1  lime

1/2 tsp smoked paprika

For the purple cabbage and red pepper slaw :

1/2 large head of purple cabbage, sliced thin

1/2 red onion, sliced thin

1 red pepper, sliced thin

zest + juice from 1 lime

1/4 cup red wine vinegar

1 tbs smoked paprika

For the blackened seasoning:

1 tbs of dried oregano, parsley, cilantro, basil, garlic powder, onion powder

2 tsp of salt, pepper and chipotle, smoked paprika

2 tbs of paprika, brown sugar, and flour

 

1. Grill corn until charred 
2. Cut corn off cob and then use the back of the knife to scrape the rest of the corn and juice from cob (as shown below). This adds extra flavor and starch which binds the salad together
3. Slice avocado as shown below
4. Scoop out avocado with spoon and add to bowl with corn, parsley/cilantro, lime juice + zest, smoked paprika, and salt and pepper
5. Stir to combine
6. Add yogurt, sriracha, smoked tobasco, smoked paprika, lime juice + zest, and salt and pepper to a bowl and stir to combine
7. Add cabbage, red pepper, red onion, smoked paprika, red wine vinegar, lime juice + zest and salt and pepper to bowl. Stir to combine. Let sit at least 30 minutes stirring every 5-10 mins to reincorporate liquid into slaw. You will likely have extra slaw but it’s great to keep in the fridge and use on sandwiches to add crunch like my BBQ Squash Sandwich.
8. Combine all ingredients for blackened seasoning and dredge fish in seasoning before frying in a large pan with oil on med-high heat. Fish is usually done when it starts to fall apart (about 3 mins on each side). Fry in batches to avoid overcrowd the pan
9. char tortillas on grill, right on flame of gas stove, or in a HOT cast iron pan
10. Pile your fish, slaw, corn and yogurt sauce onto your charred tortillas and enjoy! The corn salad is also a delicious side.