Fish Tacos with Pico de Gallo Slaw on the Blackstone Griddle

​Blackstone Betty brings one of her family’s summertime favorites to the griddle—Fish Tacos with Pico de Gallo Slaw. She sears meaty cod, layers it with a crunchy slaw, and tops it all with smoky garlic aioli for bold, fresh flavor. A simple, restaurant-worthy meal Griddle Nation will love making at home.

Fish Tacos with Pico de Gallo Slaw: https://blackstoneproducts.com/blogs/recipes/fish-tacos-with-pico-de-gallo-slaw

Ingredients
Fish
1 large cod loin, cut into bite-sized cubes
Avocado oil
Blackstone All Purpose Seasoning
Blackstone Blackened Steak Seasoning
8 soft tortilla shells

Pico de Gallo Slaw
½ head of cabbage, thinly sliced and chopped
1 small red onion, finely diced
1 jalapeño, finely chopped
2–3 Roma tomatoes, diced
1 bunch cilantro, chopped
Juice of 1–2 limes
¼ cup olive oil
Salt and pepper, to taste

Smoky Aioli
½ cup Duke’s mayonnaise
2 fresh garlic cloves, grated
1 Tbsp smoked paprika
Juice of ½ lemon

Directions
1. Cut the cod loin into bite-sized pieces and place in a large bowl. Drizzle with avocado oil and season to taste with Blackstone All Purpose Seasoning and Blackened Steak Seasoning. Allow to marinate for 20 minutes.

2. In a separate large bowl, prepare the Pico de Gallo Slaw by combining cabbage, red onion, jalapeño, tomatoes, cilantro, lime juice, and olive oil. Season with salt and pepper, mix well, and set aside.

3. In a small bowl, make the Smoky Aioli by stirring together the mayonnaise, garlic, smoked paprika, and lemon juice. Set aside.

4. Heat your griddle or skillet to medium-high and drizzle with a thin layer of oil. Add the marinated fish and sear for 1–2 minutes on all sides until cooked through. Slide the fish to the side (or remove it) and warm the tortillas on the griddle for about 30 seconds per side.

5. To assemble, place tortillas in a taco rack or hold in your hand. Add the cooked fish, top with Pico de Gallo Slaw, and drizzle with Smoky Aioli. Serve immediately and enjoy.

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