Blackened Fish Tacos with Crema

Prep Time 10-15 min. I Medium
Thaw in refrigerator.

1. Remove cod from bag and pat dry. Add 1/2 tsp. of kosher salt to spice rub bag. Generously coat cod fillets in spice rub on both sides.
2. Heat 1 Tbsp. oil in saute pan over med. high heat. Add fish to hot pan. Cook for 3-4 min. on all sides or until flaky and cooked through (internal temp. 145° F). Add cabbage and carrots to pan and c1-2 ook min., for tossing mixture gently to combine. Remove from heat.
3. Place stacked tortillas on a plate and microwave in 30 second bursts until heated.
4. Add 1/4 tsp. of kosher salt to honey lime crema. Massage to combine.
5. To assemble tacos, divide cooked cod and vegetables into heated tortillas. Top tacos with a drizzle of honey lime crema.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

Prep Time 10-15 min. I Large
Thaw in refrigerator.

1. Remove cod from bag and pat dry. Add 1 tsp. of kosher salt to spice rub bag. Generously coat cod fillets in spice rub on both sides.
2. Heat 2 Tbsp. oil in saute pan over med. high heat. Add fish to hot pan. Cook for 3-4 min. on all sides or until flaky and cooked through (internal temp. 145° F). Add cabbage and carrots to pan and cook for 1-2 min., tossing mixture gently to combine. Remove from heat.
3. Place stacked tortillas on a plate and microwave in 30 second bursts until heated.
4. Add 1/2 tsp. of kosher salt to honey lime crema. Massage to combine.
5. To assemble tacos, divide cooked cod and vegetables into heated tortillas. Top tacos with a drizzle of honey lime crema.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.