Blackened Cod Tacos
Bright, smoky, and satisfying, these blackened cod tacos feature mild flaky cod with bold spices, crisp red cabbage, and a silky cilantro avocado sauce, all served on warm corn tortillas.
Ingredients
Spice Mix
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp dried thyme
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 1/4 tsp cayenne (optional)
- 1 tsp coarse salt
Cilantro Avocado Sauce
- 1 cup fresh cilantro (leaves + stems)
- 1/4 cup plain yogurt (or dairy-free yogurt)
- 1 ripe avocado
- 1 1/2 tbsp lime juice
- 1 tsp white wine vinegar
- 1 tsp minced garlic
- 1/4 tsp salt
- pinch black pepper
- 1/4 cup water (more to thin)
Slaw
- 3 cups shredded red cabbage
- 1 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
For Assembling
- avocado slices
- fresh cilantro (rough chopped)
- queso fresco crumbled
- sliced jalapeño (optional)
Fish and Cooking
- 4 fillets cod (about 1–1¼ lb total)
- 2 tbsp extra virgin olive oil for searing
- corn tortillas
Instructions
Preparation
- Make the spice mix: Combine garlic powder, onion powder, paprika, thyme, cumin, chili powder, oregano, cayenne (if using), and coarse salt in a small bowl. Stir to blend evenly.
- Prepare the cod: Pat fillets dry with paper towels. Rub the spice mix all over each fillet so they’re evenly coated. Let rest 8–10 minutes at room temperature.
- Toss the slaw: In a medium bowl, combine shredded cabbage, 1 tbsp olive oil, and 1 tsp red wine vinegar. Stir to coat and set aside.
- Blend the sauce: In a blender, combine cilantro, yogurt, avocado, lime juice, white wine vinegar, minced garlic, 1/4 tsp salt, a pinch of black pepper, and 1/4 cup water. Blend until smooth.
Cooking
- Heat the pan: Warm 2 tbsp extra virgin olive oil in a heavy skillet over medium-high heat until shimmering.
- Sear the cod: Add the fillets and sear 2–3 minutes per side until blackened and the fish flakes easily with a fork.
- Warm tortillas: Heat tortillas over a gas flame or microwave until pliable.
Assembly
- Assemble tacos: Spread cilantro avocado sauce on each tortilla, add slaw, avocado slices, flaked cod, queso fresco, and chopped cilantro.
- Serve immediately.
Notes
Serve with lime and a crisp lager or UNOaked Sauvignon Blanc. For a colorful platter, arrange slaw and sauce in bowls for everyone to build their own tacos. Store components separately for best quality.