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Ingredients

¼ cup chipotle mayonnaise ¼ cup low-fat sour cream 1 teaspoon chipotle flakes salt and ground black pepper to taste 1 small avocado - peeled, pitted, and mashed 1 small lime, juiced 10 flour tortillas 1 ½ pounds cod fillets 1 tablespoon olive oil 2 tablespoons blackening seasoning nonstick cooking spray 1 cup black bean pico de gallo 1 (14 ounce) package shredded coleslaw mix

Nutrition Info

658.6 calories carbohydrate: 73.3 g cholesterol: 73.6 mg fat: 23.4 g fiber: 7.5 g protein: 35.2 g saturatedFat: 5 g servingSize: - sodium: 1513.3 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
Place tortillas in the preheated oven to warm.
Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.

10 tacos

These blackened cod tacos are delicious! Don't forget the sauce!