Introduction

Tacos are a Mexican icon, but when paired with Alaska Black Cod (Sablefish)—often called "Butterfish" due to its incredibly high healthy oil content—the dish reaches a whole new level of luxury. In this recipe, the Black Cod is pan-seared to maintain its silky texture, served alongside a crunchy slaw and creamy sauce for an explosion of flavor in every bite.

Execution Time

Prep time: 20 mins

Cook time: 10 mins

Servings: 3 - 4 people

Ingredients

1. The Fish:

1 lb Alaska Black Cod fillets (skinless and boneless)

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp ground cumin

Salt and black pepper

2 tbsp vegetable oil

2. The Slaw:

2 cups shredded cabbage (red and green mix)

1/4 cup chopped fresh cilantro

1 tbsp fresh lime juice

1 tbsp apple cider vinegar

3. For Assembly:

8 - 10 small tortillas (corn or flour)

1 ripe avocado (sliced)

Sour cream or Greek yogurt

Sliced jalapeños (optional)

Cooking Instructions

Step 1: Prepare the Fish

Pat the black cod fillets dry with paper towels. Cut into bite-sized chunks (about 1 inch). Mix the chili powder, garlic powder, cumin, salt, and pepper in a small bowl, then coat the fish evenly with the spice rub.

Step 2: Make the Slaw

In a large bowl, toss the shredded cabbage, cilantro, lime juice, and vinegar. Season with a pinch of salt. Let it sit for 10-15 minutes to allow the flavors to meld.

Step 3: Sear the Fish

Heat oil in a non-stick skillet over medium-high heat. Once hot, add the fish. Since black cod is rich in natural oils, sear for 2-3 minutes per side until the edges are golden brown and the flesh flakes easily. Do not over-handle to keep the chunks intact.

Step 4: Warm the Tortillas

Briefly heat the tortillas over an open flame or in a microwave for 30 seconds until soft and pliable.

Step 5: Assemble

Layer the slaw at the bottom of each tortilla, top with 2-3 chunks of fish. Add avocado slices, a dollop of sour cream, and jalapeños. Finish with a squeeze of fresh lime.

Flavor Profile

These Black Cod Tacos offer a divine contrast between the buttery, melt-in-your-mouth fish and the bright, crunchy acidity of the slaw. It’s an ideal dish for festive "Taco Tuesdays" or casual weekend gatherings with friends.

Pairing: Enjoy with a citrusy Craft Beer or a chilled glass of Sauvignon Blanc to perfectly complement the richness of the sablefish.