Blackened Fish Tacos
These blackened fish tacos are perfectly seasoned and only take 4 minutes to cook. The spicy slaw and creamy avocado sauce take them over the top!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: dinner, entree, lunch
Cuisine: American, Mexican
Servings: 6 tacos
Calories: 397kcal
Slaw
- ⅓ small cabbage (4 cups shredded)
- 3 scallions
- 1 medium serrano (optional)
- 2 tablespoon cilantro
- 2 tablespoon fresh dill
- 5 medium radishes
- ½ medium lime (juiced)
- ½ teaspoon sea salt
Creamy Avocado Sauce
- ¾ cup plain yogurt
- 2 cloves chopped garlic
- 2 tablespoon chopped cilantro
- 1 small chopped serrano pepper
- 1 medium cubed avocado
- ½ medium lime
- ½ teaspoon sea salt
Cook Fish Tacos
- 1½ lb cod loin fillets
- ¼ cup avocado oil
- carne asada seasoning (recipe)
Fixings
- corn tortillas
- 1 cup shredded cheddar cheese
Prepare Spicy Slaw
Shred cabbage and add to a bowl along with chopped scallions, Serrano, cilantro, dill, radishes, lime juice, and sea salt. Mix to combine and set aside to allow the flavors to meld.
Prepare Creamy Avocado Sauce
Add yogurt, garlic, cilantro, serrano, and cubed avocado to a blender or a Ninja cup. Top with fresh lime juice and sea salt then blend until smooth.
Cook Fish Tacos
Dry fish filets with paper towels and brush with olive oil. Season the fillets generously with my blackening seasoning or my pork rub.
Heat cast-iron skillet over medium heat for a few minutes. Add a tablespoon of olive oil to the pan then add two seasoned fillets. Cover the pan with a lid and set a timer for 2 minutes.
After 2 minutes carefully flip the fish with a spatula and cook for an additional minute or two, depending on the thickness.
Char corn or flour tortillas over a flame then build your tacos by adding shredded cheese, fish fillets, creamy guacamole sauce, and spicy slaw.
- If you want to this blackened cod recipe to be more authentic, use cotija cheese instead of shredded cheddar.
- If you don't have enough yogurt to make the avocado sauce, you can use mayo, sour cream, or a mixture of all three.
- Tortilla chips and tomatillo salsa can be served as a quick, easy side with blackened fish tacos.
- Fish is better the first day it's cooked, however, you can store leftovers in an airtight container in the fridge for up to 3 days.
- Pineapple salsa or mango salsa pair really well with this blackened fish taco recipe.
- For a milder slaw, leave out the serrano pepper or make my oil and vinegar slaw instead.
Serving: 1serving | Calories: 397kcal | Carbohydrates: 21g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 72mg | Sodium: 788mg | Potassium: 857mg | Fiber: 6g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 25mg | Calcium: 241mg | Iron: 1mg