Avocado Crema & Blackened Cod Tacos

Servings 4


Avocado Crema

  • 1 ripe Avocado pitted
  • 1 cup Cilantro Fresh
  • 1/4 cup Water
  • 1/4 cup Lime Juice freshly squeezed
  • 1 tbsp Apple Cider Vinegar
  • 1 clove Garlic
  • Salt & Black Pepper to taste


  • 6 Corn Tortillas
  • 1 – 1/2 lbs Fresh Cod or frozen and thawed
  • 2 tbsp Olive Oil
  • 2 tsp Garlic Powder
  • 2 tsp Ground Cumin
  • 2 tsp Chili Powder
  • 1 tsp Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • Red Cabbage shredded, for serving
  • Cilantro for serving
  • Jalapenos for serving
  • Lime Wedges for serving


  • Mix the spices together (garlic powder, ground cumin, chili powder, paprika, dried oregano, and salt). 
  • Season the cod evenly with the seasoning mix. Cover and let it marinate in the fridge for at least 10 minutes.
  • In the meantime, make the avocado crema by adding all ingredients into a food processor and blend until smooth. Add more water or lime juice to thin out, if needed. Season with salt and black pepper to taste. 
  • Add the olive oil to a large skillet over medium high heat.
  • Add the marinated fish to the hot skillet, cooking 3-4minutes on each side, or until crispy and fully cooked. Once cooked, use a fork to separate into bite-sized chunks. 
  • Heat up the corn tortillas on a griddle. 
  • To assemble the tacos, add an equal amount of the blackened cod into the warm tortillas. Next add a generous dollop of the avocado crema and shredded cabbage. Garnish with sliced jalapenos and fresh cilantro leaves. 
  • Serve immediately with lime wedges and Vita Ice Orange Mango for a refreshing drink that'll compliment this easy fish dinner!