30-Minute Blackened Cod Fish Tacos
Flaky cod fillets seasoned with a smoky paprika and cumin blend, pan-seared until blackened and tender. Served in warm flour tortillas with a crisp apple cider vinegar cabbage slaw, fresh avocado, and grape tomatoes. The bold spice rub creates a flavorful crust while keeping the fish moist inside. Perfect for casual dinners or weekend gatherings when you want restaurant-quality tacos at home.
Ingredients
- 1 ½ lb cod fish ((cut into 3 inch long fillets))
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp ground cumin
- ½ tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp canola oil
- 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
Instructions
- 1
Combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne in small bowl
- 2
Sprinkle spice mixture over fish fillets and rub to coat evenly
- 3
Heat canola oil in large skillet over medium heat
- 4
Cook fish until browned and firm, about 4 minutes per side
- 5
Combine salt, olive oil and apple cider vinegar in large bowl
- 6
Add cabbage and toss until evenly coated with dressing
- 7
Warm tortillas in skillet
- 8
Break cod into pieces
- 9
Distribute fish evenly between tortillas
- 10
Add cabbage slaw, avocado, tomatoes and top with salsa
- 11
Garnish with cilantro and jalapeño if desired
Tips
Pat fish fillets dry before seasoning to ensure the spice rub adheres properly and creates a better crust.
Don't overcrowd the pan when cooking fish - work in batches if needed to maintain proper heat.
Make the cabbage slaw ahead of time to let flavors meld and cabbage soften slightly.
Good to Know
Refrigerate assembled tacos up to 2 hours. Store components separately up to 3 days.
Season fish and make slaw up to 4 hours ahead. Cook fish just before serving.
Serve immediately while fish is hot and tortillas are warm.
Common Mistakes
Use medium heat to avoid burning spices before fish cooks through
Don't press fish while cooking to prevent breaking apart
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen cod fillets?
Yes, thaw completely and pat very dry before seasoning. Frozen fish may release more moisture during cooking.
What if I don't have apple cider vinegar?
Substitute with lime juice or white vinegar at the same ratio for similar acidity in the slaw.
How long do leftover tacos keep?
Components keep separately 3 days refrigerated. Assemble fresh tacos as needed for best texture.