Blackened Cod Tacos with jalapeño slaw, avocado salad and refried black beans

Fish tacos are such an easy, healthy and flavorful meal.  There are a ton of variations but this is the formula we use the most... highly seasoned fish + vinegary slaw + corn tortilla = perfection.  In the following recipe we topped the taco with an avocado salad which could also be a side dish.  The addition of a flavored creme would also be nice for example a cumin, lime sour cream but we chose to keep this pretty straightforward.

Yield: 6 tacos

Blackened Cod:

1/2 lb of mild white fish such as wild Alaskan cod

corn tortillas

1 tbsp kosher salt

1 tbsp paprika

1 tbsp ancho chile powder

1 tbsp ground coriander seed

1 oz grapeseed oil

Jalapeño Slaw:

1 jalapeño

1/4 of a medium red onion

1/4 cup chopped cilantro

2 cups shredded cabbage

1 oz. white wine vinegar

2 oz olive oil

salt and pepper to taste

Avocado Salad:

1 ripe avocado

1/4 medium white onion sliced into very thin rounds

salt and pepper to taste

1 tablespoon sherry vinegar

1 tablespoon olive oil

Refried Black Beans:

1 cup dry black beans

1 bay leaf

1 12oz bottle high quality, flavorful beer (we used Lagunitas IPA)

2 oz grape seed oil

1 tbsp ground cumin

1 tsp ancho chile powder

salt and pepper to taste

1 tbsp toasted sesame seeds for garnish

Refried Black Beans

The night before, soak the cup of dry black beans in 2 cups of water in a 4 cup container on the counter.  After the 24 hour soak, drain the beans and place in a large sauce pan with 4 cups cold water over high heat. Add bay leaf, bring up to a simmer and turn heat to medium.  Keep uncovered at a simmer for approximately and hour.  This cooking time can vary so be sure to keep checking the beans after 45 minutes.  When the beans are tender, drain, remove bay leaf and set aside. Heat a large cast iron on high heat.  Add grape seed oil and wait until hot, add the beans carefully and the spices.  Cook stirring for 5 minutes, add the beer and cook until well reduced, turn the heat to low and mash to desired consistency with a potato masher.  Season with salt and pepper to taste, keep on low until you are ready to serve. Make sure to check seasoning before you serve.

beer reducing with the beans

the finished refried beans

Jalapeño Slaw

Cut jalapeño and onion into a small dice, as shown. remove large stems from cilantro and roughly chop. In a large bowl add the shredded cabbage, jalapeño and onion and mix with hands. in a smaller bowl, pour the ounce of white wine vinegar and whisk in the olive oil. Season with salt and pepper and pour over cabbage mixture.  Season well with salt and pepper and mix with hands.  Let sit for at least 30 minutes at room temperature before serving.

The mixed slaw

Avocado Salad

Dice avocado, slice onion and combine in small bowl. Separately, whisk sherry vinegar and olive oil together. Season dressing with salt and pepper and pour over avocado mixture. Stir gently to combine and set aside.  This can sit for up to an hour at room temp before serving.

Blackened Cod

Combine all seasoning well in bowl.  Take fish out of refrigerator at least 10 minutes before it goes in the pan.  Put large cast iron or sauté pan on medium high heat and leave for 3 minutes.  Pour in oil and wait another minute for it to get very hot. Meanwhile, liberally sprinkle fish on both sides with spice mixture.  Press the seasoning into fish gently with hands. When the oil is hot carefully place fish in hot oil.  Cook for approximately 3 minutes and then flip with fish spatula.  Cook for another minute or until done.  Remove to a clean cutting board or plate.    

Assemble the Tacos

Place tortillas so the sides lean against each other as shown below. Add slaw and place fish on top. Top with avocado salad and serve with beans on the side.