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Blackened Alaska Cod Tacos

(Family Features) Cooking delicious family meals is surely the focus of many home chefs, from quick dishes on busy weeknights to homestyle favorites on the weekend. Equally important, however, is dishing up foods and ingredients you can feel good about serving to your loved ones.

The next time seafood is on the menu, consider the source of your main course. Available fresh, frozen, smoked, and canned year-round and nationwide, seafood from Alaska is sustainably harvested, and you can trust it comes from a responsibly managed fishery. Utilizing a science-based approach, the state sustains the long-term vitality of species and their natural habitats, as well as the fishing communities that rely on them.

Fishermen and scientists work together to ensure they only harvest what science tells them the ecosystem can support, so that fish stocks, communities, and the marine environment can thrive for generations to come.

Wild, sustainable, and harvested in the USA, Alaska seafood is full of flavor and high-quality protein, vitamins, minerals, and oils essential to good health, including omega-3s and vitamin D. You can feel good serving your loved ones these Blackened Alaska Cod Tacos as a classic way to spice up your dinner table.

Visit alaskaseafood.org to find more information and family-friendly recipes.

Blackened Alaska Cod Tacos

Recipe courtesy of the Alaska Seafood Marketing Institute and Sari Diskin
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 2-3

2 cups slaw mix
2 tablespoons mayonnaise
1 teaspoon hot sauce, plus additional for serving
1 lime, divided
salt, to taste
pepper, to taste
nonstick cooking spray
1/2 pound Alaska cod
olive oil
blackening seasoning, to taste, plus additional, divided
sea salt, to taste
4 small flour tortillas
1 avocado, sliced

Preheat the oven to 400 F.

In a bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime, and salt and pepper, to taste; set aside.

Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.

Bake for 5 minutes, set the oven to broil, and broil for 3-5 minutes. When the fish is done (when it flakes easily with a fork and is opaque throughout), remove it from the oven and break into small chunks with a fork.

In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, a squeeze of lime juice from the remaining 1/2 lime, and additional blackening seasoning.

 

Source: Alaska Seafood Marketing Institute

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