Blackened Cod Tacos

These smoky and savory blackened cod tacos are an easy and delicious fish taco recipe with crisp cabbage, fresh lime juice, bright pico de gallo, and lightly charred tortillas. They're a weeknight dinner you'll love!

5 from 30 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 20

Cook Time: 6

Total Time: 26

Servings: servings

Calories: 419kcal

Equipment

Ingredients

Fish Tacos

1 pound cod
12 tortillas soft taco size
¼ head cabbage small, shredded
1 lime juice of
1 tablespoon olive oil or neutral oil like avocado oil or grapeseed oil
1 lime cut into wedges
sour cream optional

Blackening Seasoning

1 recipe blackening seasoning see note 1

Pico de Gallo

1 recipe pico de gallo or prepared salsa of choice, see note 2

Instructions

Thinly slice the cabbage and dress it with lime juice.
Pat the fish dry on both sides with a paper towel to remove as much moisture as possible.
Evenly coat both sides of the fish with the blackening seasoning. This recipe makes enough seasoning to liberally coat 1 pound of fish.
Cook the fish in a skillet over medium heat. The length of time it takes to cook the dish will depend on the thickness of the fish. For fish that is about 1 inch thick, cook for 2-3 minutes per side, or until the fish is cooked through. It should flake easily and have a glistening white color inside.
Optional, while the fish is cooking: char your tortillas over the burner of a gas stove. This can also be done on a grill.
Assemble the tacos. Divide the fish into 4 equal portions, then separate the fish into 3 tortillas per person. Top each tacos with a bit of cabbage and a few tablespoons of pico de gallo to taste, then serve with fresh lime wedges.

Notes

General

Homemade blackening seasoning can be replaced with 8 to 9 teaspoons of jarred blackening spice from the store.
I use about 2 tablespoons of salsa per taco.
You can use another white fish in place of cod. Halibut, mahi mahi, or tilapia are all good options. Be aware that if the fish fillets are thinner, they will cook much quicker.

Storage and Reheating

Fridge Store the components of this dish separately so that the tacos don't become soggy. Cooked fish will last for 3 to 4 days in an airtight container in the fridge. Salsa will also last for 3 to 4 days in the refrigerator. I would store cabbage without the lime juice or it will wilt quickly.
Freezer You can store cooked fish in an airtight container in the fridge for up to 3 months. Tortillas can freeze for about 2 months without a change to their quality. I do not recommend freezing pico de gallo or raw cabbage, as their texture will not be the same once defrosted.
Reheating I recommend reheating the fish in a pan with a bit of oil until it is heated through. The internal temperature should reach at least 125 degrees F before serving.

Nutrition