Prep the Fish: If starting with one large filet of fish, cut into smaller 1-2” pieces. Combine blackened seasoning, brown sugar, and 1 teaspoon salt in a small bowl. Whisk to combine. Sprinkle seasoning over the top and bottom of the fish pieces and then pat into the filets so it sticks.
1-1 ¼ lbs. cod, 1 ½ Tbsp. Blackened seasoning, 2 tsp. brown sugar, ¾-1 tsp. salt
Cook the Fish: Place butter into a large cast iron skillet over medium heat. Once melted, add fish to the skillet and cook for 6-8 minutes, flipping halfway through. If pieces are thicker than 1-inch, sear on the additional sides to ensure they are cooked through.
2 Tbsp. butter
Make the Sauce: While fish is cooking, add the avocado sauce ingredients to a small food processor or blender. Process until completely smooth and thoroughly combined.
1 large avocado, ¼ cup sour cream, ¼ cup packed cilantro, 2 Tbsp. lime juice, ½ tsp. salt
Build the Tacos: Serve blackened fish on toasted or lightly fried corn tortillas with avocado sauce, shredded cabbage, chopped cilantro, green onions, and queso fresco.
8 corn tortillas, ½ cup red cabbage, ¼ cup queso fresco, Green onions, Cilantro, Limes