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–+ servings

Blackened Fish Tacos

Blackened Fish Tacos feature spice‑rubbed cod seared until flaky, then tucked into warm corn tortillas with cabbage, pico de gallo, and a zesty seasoned white sauce for a fast, bold, American‑Mexican meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine American, Mexican
Servings 4 servings
Calories 514 kcal

Suggested Product Links

Nonstick Ceramic Sauté Pan
Mandoline Slicer

Ingredients
  

  • 1 tbsp paprika
  • 2 tsp ancho chile powder (omit for non-spicey version)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (omit for non-spicey version)
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp dried oregano
  • 2 tsp fine sea salt
  • 1 1/2 lbs cod (cut into filets)
  • 3 tbsp olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 2 cups shredded cabbage
  • 1/2 cup pico de gallo (homemade or store bought)
  • 8 corn tortillas (warmed)
  • lime wedges (for serving)

Instructions
 

  • In a small bowl, mix all the spices for the blackening seasoning (all ingredients on the list before the cod). You may have some leftovers which can be stored in an airtight container for up to 3 months.
  • Place the fish in a baking dish or other container and season liberally with blackening seasoning. Reserve 1 teaspoon of seasoning for the white sauce. Let the fish sit in the seasoning blend for at least 30 minutes, up to 3 hours.
  • Whisk together the mayonnaise, sour cream, lime juice, and 1 teaspoon of blackening seasoning until smooth. Refrigerate until ready to use.
  • Depending on how many pieces of fish you have, you may want to cook them in batches. Add 1 tbsp olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the fish in a single layer. Cook for 3-4 minutes per side, until browned and the fish is cooked through and flaky. Continue to add oil to the pan as necessary as you cook the remaining fish.
  • Gently flake the fish into large chunks and assemble on warmed corn tortillas topped with cabbage, pico de gallo, and some of the sauce. Serve with lime wedges on the side.

Nutrition

Calories: 514kcalCarbohydrates: 34gProtein: 35gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 88mgSodium: 1598mgPotassium: 1005mgFiber: 6gSugar: 5gVitamin A: 1864IUVitamin C: 18mgCalcium: 131mgIron: 3mg

Nutritional information is an estimate and may vary based on ingredients and preparation.