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+ servings
Servings: 6

Blackened Cod Fish Tacos

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Blackened Cod Fish Tacos - full of wonderful flavors, these fish tacos are better than the ones you order in a fancy restaurant!
5 from 7 votes
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For the cod fish:

  • 1 1/2 lb cod fish — (cut into 3 inch long fillets)
  • 1 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp canola oil

Cabbage slaw:

  • 1 cup shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar — (can use lime or lemon juice, I just prefer vinegar for the cabbage slaw)


  • 2 ripe avocados sliced
  • 1 cup grape tomatoes — (or 1 cup diced tomatoes)
  • 1 jalapeño pepper chopped into small pieces
  • salsa verde for serving — (I used Stonewall brand, any salsa of your choice is fine)
  • lime wedges — (halves) and cilantro for serving
  • 12 flour tortillas


  1. In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.
  2. Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).
  3. In a large bowl combine salt, olive oil and apple cider vinegar and stir. Add cabbage and toss, so it is evenly coated with dressing.
  4. You can make your own salsa, but I used store bought one this time.
  5. To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 12 tortillas, add cabbage slaw, avocado, tomatoes and top with salsa. Optional: you can top with some chopped cilantro and jalapeño pepper.
  6. Serve and enjoy!
Course: Appetizer

Nutrition Information

Calories: 594