Make these easy blackened fish tacos at home with a simple oven-baked method. The cod is seasoned with Cajun spices and served on charred tortillas with fresh sriracha mayo slaw and toppings for a flavorful and satisfying meal.
Looking for more healthy seafood dinners?
Check out salmon sushi bake, fish head soup, and tuna casserole recipe without soup.
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Recipe Overview
- Prep and Cook Time: 20 minutes to prep and 15 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Paleo, Gluten-free and Grain-free options with swaps
- Tools Needed: sharp knife, cutting board, and sheet pan
- Skill Level: Easy
Are these blackened fish tacos part of an ancestral diet? Not necessarily, however, check out the section on how to make them nutrient-dense (spoiler: it's sooo easy!). Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Blackened Cod Recipe
"Blackened" is a cooking technique that's all about flavor - seasoned fish with a crispy, charred exterior and tender, flaky interior, all thanks to those bold Cajun spices. What's not to love here?
I started making these fish tacos 15 years ago (totally on a whim), and they’ve been a huge hit ever since. My favorite part is that there's no need for a skillet with this oven method and the whole thing comes together in less time than you can argue over who's doing the dishes.
Quick and easy meal the whole family will love? Sign. me. up.
Ingredients for Cod Fish Tacos
- Cod fish: Cod is a firm white fish that works great for fish tacos. You want to use skinless cod fish fillets.
- Cajun seasoning: A blend of southern spices like smoked paprika, onion powder, oregano, and cumin gives that Cajun flavor and blackened fish appearance. You can scale the recipe for my homemade Cajun seasoning and use it for other recipes.
- Cabbage: Green or red cabbage will both work. You can save time by buying packaged shredded cabbage, but fresh is always best.
- Green onions & cilantro: Added directly to the cabbage slaw, the onions add a mild bite, while cilantro brings freshness.
- Slaw dressing: A creamy blend of mayonnaise (use my avocado oil mayonnaise!) with a kick of sriracha, balanced with fresh lime juice. For an easy swap, use sriracha mayo instead and just squeeze some lime juice.
- Corn tortillas: I love Food for Life sprouted corn tortillas but they break so easily so double up! Feel free to use your favorites here. Flour tortillas work too!
Substitutions and Variations
- Add some sweetness - top with mango salsa or chopped pineapple (but keep it minimal).
- Swap the mayo - I think mayonnaise adds that delicious creaminess but you can swap it for Greek yogurt for a lighter option.
Make it Nutrient-Dense
Take your blackened fish tacos up a notch by adding some fermented flair! Top them with fermented jalapenos or red cabbage sauerkraut for a tangy crunch and healthy probiotic boost. It's a simple addition that makes these just a tad more nutritious.
How to Make Blackened Fish Tacos
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Season
Combine all the Cajun seasoning ingredients. Drizzle the fish with avocado oil, then coat it with the seasoning blend. Bake for 15 minutes or until cooked through.
Step 2. Mix
In a large bowl, toss the shredded cabbage, green onions, cilantro, mayonnaise, sriracha, and the juice of half a lime until well combined.
Step 3. Flake
Once the fish is cooked through, take it out of the oven and gently flake it with two forks.
Step 4. Assemble
Heat tortillas on medium heat on an open flame. Add coleslaw on the bottom, followed by flaked fish, and slices of avocado and tomatoes.
Helpful Tips
- Start with dry fish - Pat the fish dry before seasoning to help the spices stick better and promote browning instead of steaming.
- Shred your own cabbage - Pre-shredded bagged coleslaw cabbage is convenient in a pinch, but I promise, shredding cabbage at home will give you the freshest, crunchiest slaw.
- Warm tortillas - To make them pliable, heat them up before assembling your tacos. I like to char mine directly over a gas burner using tongs, flipping to get a nice toast on both sides. If you don’t have a gas stove, simply warm them in a dry skillet until soft and slightly golden.
Troubleshooting
- Fish too dry? Don't overcook the fish. The cod should be opaque and flake easily with a fork. You can use an instant-read meat thermometer and cook until the internal temperature of the fish reaches just shy of 145°F (63°C).
- Tortillas breaking? Use two tortillas per taco if using thin corn tortillas to prevent breakage.
Product Highlight!
Air Fryer Toaster Oven
Skip the oven and use a counter toaster oven to "blacken" those cod fish fillets. I love this workhorse in my kitchen and it's the perfect size for these tacos.
Serving Suggestions
We love serving this cod fish tacos as a complete meal - it already has healthy protein, fats, and carbs all rolled into one delicious corn tortilla.
But you can add simple roasted vegetables like cajun sweet potato fries or air fryer zucchini.
You can also top these cajun fish tacos with your favorite taco Tuesday classics like pico de Gallo or roasted jalapenos. If you want to bulk it up, consider making a pot of Instant Pot white rice cooked in bone broth.
More cod fish tacos topping suggestions:
- How to Make Sriracha Mayo (5-minute Spicy Mayo Recipe)5 Minutes
- Blender Salsa (5 minutes!)5 Minutes
- Roasted Jalapeño Peppers40 Minutes
- Easy 5-minute Spicy Garlic Yogurt Sauce5 Minutes
Frequently Asked Questions
Store leftover cod fish tacos in an airtight container for up to 3 days. It's best to keep the fish separate from the other ingredients. These glass snap containers are perfect for leftovers. Reheat the fish in an air fryer for a few minutes or until heated through.
Yes, you can swap the cod for other mild, flaky fish like haddock or mahi-mahi. Just adjust the cooking time based on the thickness of the fish. I would avoid tilapia as they are almost always farm-raised.
Yes, you can make these blackened cod tacos ahead of time. However, it's best to prepare the fish and the toppings separately and assemble them before serving to prevent the tacos from becoming soggy. You can also store any leftover fish and toppings separately in the fridge for up to 3 days.
Looking for recipes to use up that head of cabbage? Here are some ideas:
Did you make this blackened fish tacos? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Blackened Cod Fish Tacos
Ingredients
Cajun Fish
- 2 lbs cod fish fillets
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- 2 teaspoons smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon oregano leaf
- ¼ teaspoon ground cumin
Slaw
- 5 cups shredded cabbage
- ½ cup cilantro finely chopped
- ½ cup green onions finely sliced
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 lime
Fish Tacos
- 1 tomato sliced to half-moons
- 1 avocado sliced to half-moons
- 8 corn tortilas
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix all the Cajun seasoning ingredients. Pat the fish dry with paper towels. Drizzle the fish with avocado oil, then coat it generously with the seasoning blend. Bake for 15 minutes until cooked through and the fish flakes easily.2 lbs cod fish fillets, 1 tablespoon avocado oil, 1 teaspoon sea salt, 2 teaspoons smoked paprika, ½ teaspoon onion powder, ½ teaspoon oregano leaf, ¼ teaspoon ground cumin
- In a large bowl, toss shredded cabbage, green onions, cilantro, mayonnaise, sriracha, and the juice of half of a lime until well combined.5 cups shredded cabbage, ½ cup cilantro, ½ cup green onions, ½ cup mayonnaise, 1 tablespoon sriracha, 1 lime
- Once the fish is cooked through, take it out of the oven and gently flake it with two forks.
- To assemble the tacos, heat tortillas on medium heat on an open flame or in a cast iron skillet. Add coleslaw to the bottom of the tortilla, followed by flaked fish, and slices of avocado and tomatoes. Serve immediately.1 tomato, 8 corn tortilas, 1 avocado
Notes
- Start with dry fish - Pat the fish dry before seasoning to help the spices stick better and promote browning instead of steaming.
- Shred your own cabbage - Pre-shredded bagged coleslaw cabbage is convenient in a pinch, but I promise, shredding cabbage at home will give you the freshest, crunchiest slaw.
- Warm tortillas - To make them pliable, heat them up before assembling your tacos. I like to char mine directly over a gas burner using tongs, flipping to get a nice toast on both sides. If you don’t have a gas stove, simply warm them in a dry skillet until soft and slightly golden.
Tracy Snyder says
I'm sending this recipe to my husband to see if he's ready to give it a try, he loves tacos so I can guess his answer. THank you for linking up your recipe to Welcome HOme Wednesdays!
Anya says
We love our Taco Nights! 🙂
Jennifer says
Yum! Thanks for sharing at My Flagstaff Home!
Jennifer
Marie says
Our family seriously cannot get enough tacos! Can't wait to have another taco night! Thanks for sharing at Merry Monday. 🙂
Anya says
Same here, Marie. It's a fun twist to a traditional "taco night"
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and have a very special New Year!
Miz Helen
Anya says
Thanks Miz Helen for the feature. Happy New Year to you as well. 🙂
Lisa B. says
Good Morning Anya! Just stopping by to let you know that your post was selected as one of our Featured posts for the Welcome Home Wednesdays Link Party! Stop by to see your post linked up and don't forget to grab your Featured Button as well!! ~Lisa~
Joy @ Joy Love Food says
I'm a big fan of fish tacos and Cajun seasonings, so these are my kind of tacos, they sound amazing, pinning and tweeting! Thanks for sharing at What'd You Do This Weekend?!
JES says
Anya, these look amazing! Thank you for sharing your recipes on the Art of Home-Making Mondays!
~ JES @ Strangers & Pilgrims on Earth
JES says
Anya, just a little note to let you know we have *featured* this post today at the Art of Home-Making Mondays. They look delicious and something my family would enjoy!
Anya says
Thanks Jes. I'm honored to have my recipe featured. 🙂
Toni says
I've never had a fish taco and never want to until I saw these featured at The Art of Home-Making Mondays. They look delicious! Thank you for sharing your recipe. 🙂
Anya says
Thanks Toni. I never liked fish tacos - even the name to me seemed ironic - I always envisioned tacos to be steak or chicken with lots of Mexican flavors, but these are a great option to change things up. 🙂
The Food Hunter says
It sounds like a wonderful combination...easy dinner idea
Emily @ Recipes to Nourish says
These sound delicious! 3 of out 4 of us love fish tacos in my home. These would be a huge hit!
linda spiker says
Mmmmm! Fish tacos are a favorite of mine. Love your version!
Megan Stevens says
What a beautiful and inviting feast!
Rebecca says
Love cajun spices! YUM!