Blackened cod tacos with mango-cabbage slaw

• 680 g cod filletsskinless, patted very dry, cut into 4 portions
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• 1 ½ tsp fine sea salt
• ½ tsp black pepper
• 3 tbs avocado oil
• 1 ripe mangopeeled and cut into thin matchsticks
• 200 g green cabbagevery thinly shredded
• ½ red onionthinly sliced
• 15 g fresh cilantroroughly chopped
• 1 jalapeñoseeded and minced
• 2 limes
• 1 tbs honey
• 12 small flour tortillas15cm (6-inch)

1. 1

   Make the slaw first so the flavors have time to meld. In a large mixing bowl, combine the mango matchsticks, shredded cabbage, red onion, cilantro, and minced jalapeño. Squeeze the juice of one lime over everything, drizzle in the honey, and toss well. Season with a pinch of salt, toss again, and set aside.

   Tip: Cut the mango into thin matchsticks rather than chunks — they tuck into tortillas better and you get mango in every bite.

2. 2

   Mix the blackening spice: combine the smoked paprika, garlic powder, onion powder, oregano, cayenne, cumin, salt, and black pepper in a small pile on your cutting board. Pat the cod fillets very dry with paper towels (this is crucial for a proper char), then press both sides of each fillet firmly into the spice mix until evenly coated.

   Tip: Dry fish is everything here. Moisture steams instead of searing, so really get those fillets dry before seasoning.

3. 3

   Heat the avocado oil in a 30cm skillet over high heat until it just begins to smoke — about 2 minutes. Carefully lay the cod fillets away from you into the pan. Cook without moving them until the spice crust is deeply dark and the edges are visibly cooked about halfway up the fillet, roughly 3 minutes.

   Tip: Turn on your vent fan — blackening is supposed to be smoky. Don't be alarmed, that's where the flavor lives.

4. 4

   Flip the fillets gently with a thin spatula. Cook the second side until the crust is dark and the fish flakes easily when you press the thickest part with the spatula, about 2-3 more minutes. Remove from heat and cut the remaining lime into wedges.

   Tip: Cod will go from translucent to opaque white when it's done. If the thickest part still looks glassy, give it another 30 seconds.

5. 5

   Warm the tortillas directly over a gas burner flame for about 15 seconds per side using tongs, or stack them in a dry skillet over medium heat for 30 seconds per side. Wrap in a clean kitchen towel to keep warm.

6. 6

   Break the blackened cod into large, rustic chunks and divide among the warm tortillas. Pile on the mango-cabbage slaw and squeeze a lime wedge over each taco.

   Tip: Leftovers keep well — store the fish, slaw, and tortillas separately in the fridge for up to 2 days. Reheat the fish in a hot skillet for 1-2 minutes per side to re-crisp.

• skillet (30cm (12-inch))
• mixing bowl (large)
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.