cod tacos with spicy crema and slaw

Blackened Cod Tacos

Last Updated on August 26, 2022

Mix it up on Taco Tuesday with this simple recipe for blackened cod tacos. Fish is a great candidate for “blackening, ” a technique for flavoring and cooking proteins in Cajun cooking.

blackened cod

We skip the initial coating in butter to streamline the process a bit. Cooking on relatively high heat helps get a nice dark sear on the fish, which tastes so good alongside creamy, spicy sour cream, crunchy cabbage, and lush avocado.

cod tacos ingredients

blackened cod tacos

Blackened Cod Tacos

4.27 from 23 votes
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Protein: Fish / Seafood
Cut: Cod
Course: Main Course
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Author: Leigh Belanger


  • ½ head small green or red cabbage
  • 2 teaspoons kosher salt divided
  • Juice from 1 lime
  • ¼ cup sour cream
  • Sriracha to taste
  • 1 avocado
  • 1 pound Pacific codfish filets thawed
  • 1 teaspoon garlic powder
  • 1 tsp ground cumin
  • 1 teaspoon smoked paprika
  • Pinch cayenne pepper
  • ½ tsp kosher salt
  • 1/4 teaspoon ground black pepper
  • ¼ teaspoon granulated white sugar
  • 1 to 2 tablespoons oil for cooking (we like avocado oil)
  • 8 flour tortillas
  • Pico de gallo for serving
  • Cilantro stems and leaves rinsed and dried
  • Jalapeno peppers sliced into thin rounds
  • Lime wedges


  • Thinly shred the cabbage and place in a medium bowl with 1 teaspoon of the salt and the lime juice. Massage the salt into the cabbage. Mix the sour cream and sriracha in a small bowl. Pit and slice the avocado and set everything aside.
  • Heat the oven to 200°F. Line a rimmed baking sheet with paper towels and place the thawed cod on the sheet. Cover with another paper towel and set aside.
  • Combine the salt, spices, and sugar together in a small bowl. Dip the cod filets into the bowl to coat the filets on both sides. Heat a nonstick or well-seasoned cast iron skillet to medium-high and when it’s hot, add the cooking oil. Turn on your vent fan. When the oil is hot, place the cod in the pan and sear for 3 to 4 minutes on each side (more if the filets are thicker than ½-inch). You may need to do this in batches. Transfer the cooked cod on a baking sheet and place in oven to keep warm.
  • Leave the cod in the oven while you heat up the tortillas. Cover the warm tortillas with a towel and transfer cod to a platter with the cilantro, jalapenos, and lime wedges. Bring to the table along with the sour cream and cabbage and serve family-style.
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