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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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