Blackened Cod Fish Tacos

Blackened Cod Fish Tacos
Blackened Cod Fish Tacos
Try this Blackened Cod Fish Tacos recipe.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
white meat free gluten free red meat free shellfish free dairy free pescatarian
  • garlic powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • olive oil
  • salt
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • ground cumin
  • 1 tsp oregano
  • 1
  • 1/2
  • 1 1/2
  • 2
  • cups
  • 1/4
  • cup
  • lime wedges
  • smoked paprika
  • black pepper
  • canola oil
  • cayenne pepper
  • oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 2 tbsp canola oil
  • 12 flour tortillas
  • flour tortillas
  • tbsp
  • tsp
  • lb
  • grape tomatoes
  • 12
  • apple cider vinegar
  • other:
  • shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 1/2 tsp smoked paprika
  • ingredientsfor the cod fish: 1 1/2 lb cod fish &md (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
  • for the cod fish: 1 1/2 lb cod fish &mdash (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
  • for the cod fish:
  • 1 1/2 lb cod fish &mdash (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
  • 1 1/2 lb cod fish &mdash (cut into 3 inch long fillets)
  • cod fish
  • &mdash (cut into 3 inch long fillets)
  • cabbage slaw: 1 cup shredded green cabbage 2 cups (can use lime or lemon juice, i just prefer vinegar for the cabbage slaw)
  • cabbage slaw:
  • 1 cup shredded green cabbage 2 cups shredded red cabbage (can use lime or lemon juice, i just prefer vinegar for the cabbage slaw)
  • shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 tbsp apple cider vinegar &mdash (can use lime or lemon juice, i just prefer vinegar for the cabbage slaw)
  • &mdash (can use lime or lemon juice i just prefer vinegar for the cabbage slaw)
  • other: 2 ripe avocados sliced 1 cup grape tomatoes (or 1 cup diced tomatoes) 1 jalapeã±o 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
  • 2 ripe avocados sliced 1 cup grape tomatoes &mdash (or 1 cup diced tomatoes) 1 jalapeã±o 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
  • 2 ripe avocados sliced
  • ripe avocados sliced
  • 1 cup grape tomatoes &mdash (or 1 cup diced tomatoes)
  • &mdash (or 1 cup diced tomatoes)
  • 1 jalapeã±o pepper chopped into small pieces
  • jalapeã±o pepper chopped into small pieces
  • salsa verde for serving &mdash (i used stonewall brand, any salsa of your choice is fine)
  • salsa verde for serving
  • &mdash (i used stonewall brand any salsa of your choice is fine)
  • lime wedges &mdash (halves) and cilantro for serving
  • &mdash (halves) and cilantro for serving
  • Carbohydrate 2930.44199161121 g
  • Cholesterol 328.8 mg
  • Fat 744.306689766306 g
  • Fiber 294.792752954226 g
  • Protein 444.251713918432 g
  • Saturated Fat 169.813544425807 g
  • Serving Size 1 1 recipe (9744g)
  • Sodium 23314.04864795 mg
  • Sugar 2635.64923865698 g
  • Trans Fat 36.7683711364686 g
  • Calories 19941 calories

My Go-To Weeknight Dinner: Blackened Cod Fish Tacos

As a busy working mom, I need recipes that are both delicious and quick to make. These blackened cod fish tacos have become a staple in our household. They're bursting with flavor, healthy, and come together in under 30 minutes – perfect for those evenings when time is of the essence. The blackened cod is incredibly flavorful, the cabbage slaw adds a refreshing crunch, and the creamy avocado is the perfect complement. It's a winning combination that always pleases the whole family, even my picky eaters!

The beauty of this recipe lies in its adaptability. Feel free to swap out ingredients to suit your preferences or what you have on hand. Instead of apple cider vinegar in the slaw, you can use lime or lemon juice – both work wonderfully. The salsa verde is another area for experimentation; I often use store-bought, but making your own is equally rewarding. Don't be afraid to get creative with the toppings, either! A sprinkle of fresh cilantro, a squeeze of lime, or even some diced mango can elevate these tacos to the next level. I even occasionally add a dollop of sour cream or Greek yogurt for extra creaminess.

One of the things I love most about this recipe is its simplicity. There's minimal prep work involved, and the cooking time is incredibly short. The blackened cod cooks beautifully in just a few minutes, and the cabbage slaw takes mere seconds to assemble. It's the perfect recipe for those nights when you're short on time but still want a delicious and satisfying meal. The key is to have all your ingredients prepped and ready to go before you start cooking. This makes the whole process much smoother and ensures a quick and easy dinner.

Beyond the convenience, these tacos are also incredibly versatile. They're perfect for a casual weeknight dinner, a fun Friday night gathering with friends, or even a light and healthy lunch. The vibrant colors and fresh ingredients make them visually appealing, too. They're a crowd-pleaser that's sure to impress, regardless of the occasion. It’s that kind of meal that leaves you feeling both satisfied and energized, ready to tackle whatever the evening might bring.

So, the next time you're looking for a quick, healthy, and flavorful dinner option, give these blackened cod fish tacos a try. You won't be disappointed! I promise you, this recipe will become a regular fixture on your menu, just as it has in mine.

Tips and Variations:

For a spicier kick: Increase the amount of cayenne pepper or add a pinch of chili powder to the cod seasoning.

For a milder flavor: Reduce the amount of cayenne pepper or omit it altogether.

For extra flavor in the slaw: Add a little bit of sugar or honey to balance the acidity of the vinegar.

For a different type of slaw: Try using a different kind of cabbage, such as red cabbage, Napa cabbage, or even bok choy.

For a vegetarian option: Substitute the cod with firm tofu or halloumi cheese, pan-fried or grilled until browned and slightly crispy.

Make it a meal prep option: Cook the cod and prepare the slaw ahead of time and store them separately in the refrigerator. Then, assemble the tacos when you're ready to eat. This will significantly cut down on your cooking time.

Step-by-step

    • Prepare the cod: In a bowl, combine 1 1/2 lbs cod fillets (cut into 3-inch pieces), 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, and 1/4 tsp cayenne pepper. Toss to coat.
    • Coat the cod: Add 2 tbsp canola oil to the cod mixture and toss again to coat evenly.
    • Cook the cod: Heat a skillet or griddle over medium-high heat. Add the cod and cook for about 3-4 minutes per side, or until cooked through and blackened.
    • Prepare the cabbage slaw: In a bowl, combine 1 cup shredded green cabbage, 2 cups shredded red cabbage, and 1 tbsp apple cider vinegar. Mix well.
    • Assemble the tacos: Warm the tortillas. Fill each tortilla with blackened cod, cabbage slaw, sliced avocados, grape tomatoes, chopped jalapeño, and salsa verde. Serve immediately with lime wedges and cilantro.
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