Introduction

Oh, friends, let me tell you about a dish that instantly transports me back to warm summer evenings, the smell of the grill in the air, and the joy of sharing a delicious meal. These Blackened Cod Fish Tacos are that dish for me! They’re incredibly simple to whip up, bursting with vibrant flavors, and just scream “good times.” Seriously, if you’re looking for a weeknight winner that feels special enough for company, you’ve found it. Get ready to impress yourself (and anyone lucky enough to be around) with these little bites of sunshine.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you can have these on the table in under 30 minutes! Perfect for those busy nights.
Easy: No fancy techniques here, just straightforward steps that anyone can follow.
Giftable: Okay, maybe not the whole taco, but that delicious blackened seasoning mix? Totally giftable!
Crowd-pleasing: Everyone loves tacos, and this flavor combination of spicy, sweet, and tangy is a guaranteed hit.

Ingredients

Alright, let’s gather our goodies. Don’t be intimidated by the list; it’s all super straightforward!

For the Cabbage Slaw:

½ cup water
½ cup apple cider vinegar: This gives our slaw a lovely tang.
1 jalapeno, sliced: For a gentle little kick. You can remove the seeds if you prefer less heat.
1 garlic clove, thinly sliced: Adds a subtle aromatic depth.
1 tablespoon granulated sugar: Balances the acidity of the vinegar.
½ teaspoon salt: Essential for bringing out all the flavors.
2 cups finely sliced and shredded red cabbage (approximately ¼ of a head): The star of our crunchy, colorful slaw!

For the Mango Salsa:

1 large red mango, diced: The sweet, tropical heart of the salsa.
1 red bell pepper, finely diced: For a pop of color and fresh crunch.
½ medium red onion, finely diced: Adds a little bite and depth.
¼ cup cilantro, chopped: That fresh, herby goodness we all love.
1 jalapeno pepper, finely diced: More of that lovely warmth! Adjust to your spice preference.
1 ounce lime juice (from 1 lime): The bright, zesty finish that ties everything together.
Salt to taste: Always important!

For the Fish:

1 tablespoon chili powder: The base of our smoky, savory seasoning.
2 teaspoons paprika: Adds warmth and a beautiful color.
2 teaspoons garlic powder: Because garlic makes everything better.
½ teaspoon onion powder: For that savory oniony flavor without the raw bite.
¼ teaspoon ground cumin: A little earthy spice goes a long way.
½ teaspoon salt: To enhance all those delicious spices.
¼ teaspoon cayenne pepper: For an extra layer of heat, if you like it spicy!
¼ teaspoon black pepper: A classic for a reason.
1½ pounds fresh white fish (such as cod): Cod is fantastic here because it’s flaky and mild, but any firm white fish will work beautifully.
2 tablespoons avocado oil or olive oil: For searing those beautiful fish fillets. Avocado oil has a high smoke point, which is great for this recipe.
8 corn or flour tortillas: Your delicious taco shells!

How to Make It

Ready to get cooking? Let’s do this!

Step 1: Get That Slaw Marinating

In a medium-sized bowl, combine the water, apple cider vinegar, sliced jalapeno, thinly sliced garlic, granulated sugar, and salt.
Give it a good stir to make sure the sugar and salt dissolve completely.
Now, add your beautifully shredded red cabbage to the bowl.
Toss everything together gently so all that colorful cabbage gets coated in the tangy marinade.
Pop this in the fridge to do its thing while we get the rest ready. It’ll soften up and get wonderfully flavorful.

Step 2: Whip Up the Mango Salsa

In a separate bowl, gently combine the diced mango, finely diced red bell pepper, finely diced red onion, chopped cilantro, and finely diced jalapeno pepper.
Squeeze in that fresh lime juice – it’s like sunshine in a bottle!
Season with salt to your liking. A little taste test here is a good idea!
Give it a gentle mix. You want to keep those mango pieces intact, so be tender with it.
Set this aside too. The flavors will meld beautifully.

Step 3: Blacken That Beautiful Fish!

In a small bowl, let’s make our magic spice blend: combine the chili powder, paprika, garlic powder, onion powder, ground cumin, salt, cayenne pepper, and black pepper. Mix it all up really well until it’s uniform. This is your secret weapon!
Take your fish fillets and pat them nice and dry with paper towels. This is a super important step for getting a good sear and that lovely blackened crust.
Now, generously coat both sides of the fish fillets with your amazing blackened seasoning blend. Don’t be shy!
Heat your avocado oil or olive oil in a large skillet over medium-high heat. You want it nice and hot before the fish hits the pan.
Carefully place the seasoned fish fillets into the hot skillet. You should hear a lovely sizzle!
Cook for about 3-4 minutes per side. You’re looking for the fish to be opaque all the way through and for a beautiful, dark crust to form.
While the fish is doing its thing, go ahead and warm your tortillas. Just follow the package directions – usually a quick zap in the microwave or a warm skillet does the trick.

Step 4: Assemble Your Masterpieces!

Once your fish is cooked, flake it into bite-sized pieces right in the skillet or on a plate.
Now, take your warmed tortillas and place a generous portion of the flaked blackened fish onto each one.
Next, top that delicious fish with a good helping of your prepared cabbage slaw. That crunch and tang are perfect!
Finally, spoon a dollop of that vibrant mango salsa over the slaw.
Serve these beauties immediately and watch them disappear!

Substitutions & Additions

One of the best things about tacos is how customizable they are! Here are a few ideas:

Fish: While cod is fantastic, feel free to try this with tilapia, mahi-mahi, or even shrimp!
Slaw: If you don’t have red cabbage, green cabbage works too. You could also add some shredded carrots for extra color and crunch.
Salsa: No mango? Try diced pineapple or peaches for a similar sweet and tangy vibe. Avocado is also a wonderful addition to the salsa for creamy texture.
Spice Level: Adjust the jalapenos and cayenne pepper to your personal heat preference. For a milder taco, remove the seeds and membranes from the jalapenos.
Garnishes: A sprinkle of cotija cheese, a drizzle of crema or sour cream, or some fresh avocado slices would be delicious additions!

Tips for Success

A few little secrets to ensure your tacos are absolutely perfect every time:

Don’t Overcrowd the Pan: When cooking the fish, make sure you have enough space in the skillet. Cooking in batches if necessary will ensure you get that beautiful blackening crust, rather than steaming the fish.
Pat the Fish Dry: I can’t stress this enough! Dry fish = a better sear.
Prep Ahead: You can make the cabbage slaw and mango salsa a few hours in advance and keep them in the refrigerator. This makes assembly on taco night even faster!
Taste and Adjust: Always taste your salsa and slaw before serving. Does it need a pinch more salt? A squeeze more lime? Adjust to your heart’s content.

How to Store It

Leftovers are rare with these tacos, but if you happen to have any:

Store the cooked fish, slaw, and salsa separately in airtight containers in the refrigerator.
They should stay fresh for about 2-3 days.
To reheat, gently warm the fish. You can then reassemble the tacos with the fresh slaw and salsa.

FAQs

Q1: Can I make the blackened seasoning mix ahead of time?

Absolutely! You can mix up a big batch of the blackened seasoning and store it in an airtight container in your pantry. It’s great for other dishes too!

Q2: What kind of fish is best for blackened tacos?

Cod is a fantastic choice because it’s flaky and mild, allowing the spices to shine. However, other firm white fish like tilapia, mahi-mahi, or even haddock will work beautifully.

Q3: How spicy are these tacos?

The spice level can be adjusted! The recipe includes jalapeno in both the slaw and salsa, and cayenne in the seasoning. You can control the heat by removing the seeds and membranes from the jalapenos or omitting the cayenne pepper altogether.

Q4: Can I grill the fish instead of pan-searing it?

Yes, you can! Season the fish as directed and grill it over medium-high heat for about 3-4 minutes per side, until cooked through and nicely charred.

Blackened Cod Fish Tacos

Incredibly simple to whip up, bursting with vibrant flavors, and just scream “good times.” Seriously, if you’re looking for a weeknight winner that feels special enough for company, you’ve found it. Get ready to impress yourself (and anyone lucky enough to be around) with these little bites of sunshine.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Servings 4 tacos

Equipment

Medium-sized bowl
Separate bowl
Small bowl
paper towels
Large skillet
Plate

Ingredients

Cabbage Slaw

0.5 cup water
0.5 cup apple cider vinegar This gives our slaw a lovely tang.
1 jalapeno sliced. For a gentle little kick. You can remove the seeds if you prefer less heat.
1 garlic clove thinly sliced. Adds a subtle aromatic depth.
1 tablespoon granulated sugar Balances the acidity of the vinegar.
0.5 teaspoon salt Essential for bringing out all the flavors.
2 cups red cabbage finely sliced and shredded (approximately ¼ of a head): The star of our crunchy, colorful slaw!

Mango Salsa

1 large red mango diced: The sweet, tropical heart of the salsa.
1 red bell pepper finely diced: For a pop of color and fresh crunch.
0.5 medium red onion finely diced: Adds a little bite and depth.
0.25 cup cilantro chopped: That fresh, herby goodness we all love.
1 jalapeno pepper finely diced: More of that lovely warmth! Adjust to your spice preference.
1 ounce lime juice (from 1 lime): The bright, zesty finish that ties everything together.
salt to taste: Always important!

Fish

1 tablespoon chili powder The base of our smoky, savory seasoning.
2 teaspoons paprika Adds warmth and a beautiful color.
2 teaspoons garlic powder Because garlic makes everything better.
0.5 teaspoon onion powder For that savory oniony flavor without the raw bite.
0.25 teaspoon ground cumin A little earthy spice goes a long way.
0.5 teaspoon salt To enhance all those delicious spices.
0.25 teaspoon cayenne pepper For an extra layer of heat, if you like it spicy!
0.25 teaspoon black pepper A classic for a reason.
1.5 pounds fresh white fish (such as cod): Cod is fantastic here because it’s flaky and mild, but any firm white fish will work beautifully.
2 tablespoons avocado oil or olive oil For searing those beautiful fish fillets. Avocado oil has a high smoke point, which is great for this recipe.
8 corn or flour tortillas Your delicious taco shells!

Instructions

In a medium-sized bowl, combine the water, apple cider vinegar, sliced jalapeno, thinly sliced garlic, granulated sugar, and salt. Give it a good stir to make sure the sugar and salt dissolve completely. Now, add your beautifully shredded red cabbage to the bowl. Toss everything together gently so all that colorful cabbage gets coated in the tangy marinade. Pop this in the fridge to do its thing while we get the rest ready. It’ll soften up and get wonderfully flavorful.
In a separate bowl, gently combine the diced mango, finely diced red bell pepper, finely diced red onion, chopped cilantro, and finely diced jalapeno pepper. Squeeze in that fresh lime juice – it’s like sunshine in a bottle! Season with salt to your liking. A little taste test here is a good idea! Give it a gentle mix. You want to keep those mango pieces intact, so be tender with it. Set this aside too. The flavors will meld beautifully.
In a small bowl, let’s make our magic spice blend: combine the chili powder, paprika, garlic powder, onion powder, ground cumin, salt, cayenne pepper, and black pepper. Mix it all up really well until it’s uniform. This is your secret weapon! Take your fish fillets and pat them nice and dry with paper towels. This is a super important step for getting a good sear and that lovely blackened crust. Now, generously coat both sides of the fish fillets with your amazing blackened seasoning blend. Don’t be shy! Heat your avocado oil or olive oil in a large skillet over medium-high heat. You want it nice and hot before the fish hits the pan. Carefully place the seasoned fish fillets into the hot skillet. You should hear a lovely sizzle! Cook for about 3-4 minutes per side. You’re looking for the fish to be opaque all the way through and for a beautiful, dark crust to form. While the fish is doing its thing, go ahead and warm your tortillas. Just follow the package directions – usually a quick zap in the microwave or a warm skillet does the trick.
Once your fish is cooked, flake it into bite-sized pieces right in the skillet or on a plate. Now, take your warmed tortillas and place a generous portion of the flaked blackened fish onto each one. Next, top that delicious fish with a good helping of your prepared cabbage slaw. That crunch and tang are perfect! Finally, spoon a dollop of that vibrant mango salsa over the slaw. Serve these beauties immediately and watch them disappear!

Notes

One of the best things about tacos is how customizable they are! Here are a few ideas: Fish: While cod is fantastic, feel free to try this with tilapia, mahi-mahi, or even shrimp! Slaw: If you don't have red cabbage, green cabbage works too. You could also add some shredded carrots for extra color and crunch. Salsa: No mango? Try diced pineapple or peaches for a similar sweet and tangy vibe. Avocado is also a wonderful addition to the salsa for creamy texture. Spice Level: Adjust the jalapenos and cayenne pepper to your personal heat preference. For a milder taco, remove the seeds and membranes from the jalapenos. Garnishes: A sprinkle of cotija cheese, a drizzle of crema or sour cream, or some fresh avocado slices would be delicious additions! A few little secrets to ensure your tacos are absolutely perfect every time: Don't Overcrowd the Pan: When cooking the fish, make sure you have enough space in the skillet. Cooking in batches if necessary will ensure you get that beautiful blackening crust, rather than steaming the fish. Pat the Fish Dry: I can't stress this enough! Dry fish = a better sear. Prep Ahead: You can make the cabbage slaw and mango salsa a few hours in advance and keep them in the refrigerator. This makes assembly on taco night even faster! Taste and Adjust: Always taste your salsa and slaw before serving. Does it need a pinch more salt? A squeeze more lime? Adjust to your heart's content. Leftovers are rare with these tacos, but if you happen to have any: Store the cooked fish, slaw, and salsa separately in airtight containers in the refrigerator. They should stay fresh for about 2-3 days. To reheat, gently warm the fish. You can then reassemble the tacos with the fresh slaw and salsa.