Enjoy Easy Blackened Cod Fish Tacos recipe at home with this simple oven-baked recipe. Seasoned with Cajun spices, the fish is cooked to perfection and served on warm tortillas with fresh toppings. Perfect for a quick and satisfying weeknight meal, these tacos are sure to become a family favorite.
Blackened fish tacos are a quick and easy meal with a flavorful punch. The spicy Cajun seasoning adds a kick to the flaky cod, while the fresh toppings like avocado, cilantro, and tomatoes add a bright and zesty finish.
Plus, the tacos are customizable to your liking, whether you prefer a crisp slaw or topped with creamy sauce. You can see the flexibility even in these lengua tacos.
With minimal prep and cook time, these tacos are perfect for busy weeknights or a casual dinner party.
What is "blackened" fish?
Blackened fish is a cooking technique that involves coating fish with a blend of spices and then searing it in a cast-iron skillet until the outside is charred and the inside is cooked to perfection.
The seasoning used to blacken the fish typically includes a combination of paprika, cayenne pepper, garlic powder, onion powder, and other herbs and spices.
In this blackened cod recipe, we will be cooking the fish in the oven instead of the skillet for a foolproof hands-off meal.
💭Fun Fact: "Blackening" cooking method is popular in Cajun cuisine and originated in Louisiana, but has become popular across the United States and beyond.
Why you'll love this recipe
Easy to make - These blackened cod tacos are a breeze, taking under 30 minutes from start to finish. With just a few simple steps, you can have a flavorful and healthy meal on the table in no time.
Family favorite - These tacos are a surefire hit with the whole family. The combination of spicy cajun seasoning, crispy fish, and fresh toppings is a crowd-pleaser for everyone asking for seconds.
Customize to suit your taste buds: The beauty of these tacos is that they are easily customizable to suit your preferences. Don't like spicy food? Use less cajun seasoning. Want to add some extra crunch? Top with some sliced radishes. The possibilities are endless, so feel free to get creative and make these tacos your own.
Learn how to make blackened fish tacos in no time. This easy recipe is made with basic ingredients.
- Cod: The best type of fish is a firm white fish like cod fillets. Cod is exceptionally fantastic with cajun spices and complement the crunchy texture of the coleslaw. Skinless fish fillets are best for this recipe.
- Cajun seasoning: A simple blend of smoked paprika, onion powder, garlic powder, turmeric, oregano, and cumin will help create truly black cod tacos.
- Cabbage: Green or red cabbage will both work. To save time, feel free to use bagged shredded coleslaw.
- Mayonnaise: This is the base of the creamy sauce that will dress the slaw. Make extra to use as a sauce for blackened fish tacos. You can also use sriracha mayonnaise instead since it tastes similar.
- Sriracha: Adds spiciness and flavor.
- Sprouted tortillas or lettuce leaves: Used as a Cajun fish wrap to hold the tacos together.
- Toppings: Fresh tomatoes, avocado slices, cilantro, and green onions add wonderful flavor and interesting texture to the Cajun fish tacos.
See recipe card for exact quantities.
Make it Nutrient Dense
Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this fish taco recipe. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense meal.
Source wild fish. I mostly get our wild seafood at Costco and they have wild cod regularly - both the large fillets and the smaller individual serving-size in the freezer section.
Homemade creamy sauce. Use homemade mayonnaise as the base for the creamy cabbage slaw.
Use sprouted tortillas. We love the Ezekiel flourless tortillas made with whole sprouted grains. They also have sprouted corn tortillas that are equally delicious.
Make it grain free. To convert this fish tacos recipe into paleo fish tacos - use large lettuce leaves instead of tortillas. Butter lettuce leaves are an excellent option as they are hardy to hold all the fish taco contents. Because the rest of the ingredients are naturally sugar-free and grain-free, using a lettuce leaf makes these Whole30 fish tacos.
Time-saving tip - Make a double batch of the blackened seasoning mix and have some on hand to save time.
Money-saving time - Use frozen fish instead of fresh as it's often more affordable, and you can stock up and always have some on hand for quick and easy meals.
Make-ahead tip - Prep everything ahead of time and keep everything in the fridge until ready to assemble.
The complete printable recipe is below in the recipe card for your convenience.
The recipe for blackened cod tacos is very straightforward and comes together quickly and effortlessly.
Step 1. Bake fish
Pat dry the fish fillets with a paper towel to remove excess moisture. Coat the fish well with Cajun seasoning on both sides and bake in a preheated oven until cooked through and the fish flakes.
💭Pro tip: Baking time will vary depending on the thickness of the fish. Use an instant-read meat thermometer to ensure the internal temperature of the fish reaches 145°F (63°C). Or cook fish until it flakes easily.
Step 2. Combine slaw
Toss the shredded cabbage with mayonnaise, sriracha, and lime juice in a large bowl until combined. Set aside.
Alternatively, double this creamy sriracha mayo recipe in a small bowl and save some to drizzle on the cod fish tacos.
Step 3. Prep toppings
Prepare the rest of the ingredients by dicing or slicing tomatoes, avocado, cilantro, and green onions and spread them across a platter or serving board.
Step 4. Assemble tacos
Warm tortillas on medium heat on an open flame or cast iron skillet.
Add coleslaw to the bottom of the tortilla, followed by flaked fish and the rest of the toppings. Drizzle with sriracha if desired, and serve.
💭Pro tip: You can bake the fish in an air fryer at the same temperature but check on it earlier to make sure you don't overcook it.
Helpful Tools & Links
Below are some affiliate links that may be helpful to you as you make this cod recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.
- Tools: chef knife, cutting board, large mixing bowl, extra-large air fryer, stainless steel baking sheet,
- Ingredients: real salt, black pepper, olive oil, avocado oil spray, garlic powder, dried parsley, good mayonnaise,
- Storage Supplies: glass snap containers
We love serving this cajun fish tacos recipe as a complete meal. This delicious recipe already features healthy protein, fats, and carbs and is loaded with vegetables.
You can also top these cajun fish tacos with your favorite taco Tuesday classic 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.
Cajun Fish Tacos pairing suggestions
Storage and Reheating Instructions
To store: Baked blackened cod fillet can be stored in an airtight container in the fridge for up to 3 days. It's best to keep the fish separate from the other ingredients.
Storage containers: These glass snap containers are perfect for leftovers.
To reheat: Reheat in an air fryer for a few minutes or over medium heat on the stovetop in a small skillet.
Yes, you can use any white fish that is firm enough to hold up to the cooking method. Mahi mahi, halibut, and snapper are all great alternatives.
You can use lettuce wraps instead of tortillas to make these tacos paleo, GAPS, and Whole30. Another option is grain-free tortillas made with almond or coconut flour. Just read the ingredient labels and choose those low in carbs and free of grains and gluten. Siete is a great choice.
Yes, you can make these cajun 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 more seafood recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Cajun Fish Tacos
- 5 cups shredded cabbage
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 3 lbs cod fish
- 1 cup diced tomatoes
- 1 avocado
- ½ cup chopped cilantro
- ½ cup cut green onions
- 6 sprouted tortillas (8")
- Prep: Preheat oven to 425℉. Combine all ingredients for the Cajun seasoning.
- Bake fish: Pat dry the fish with paper towels. Coat the fish well with the Cajun seasoning and bake for 15 minutes until cooked through and the fish flakes easily.
- Combine slaw: In a large bowl, toss shredded cabbage with mayonnaise, sriracha, and lime juice.
- Prep toppings: Prep all the toppings, such as diced tomatoes, sliced avocado, cilantro, and green onions. Set aside.
- Flake fish: When fish has cooked through, remove from oven and flake with two forks. Transfer to a serving dish.
- Assemble 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, cilantro, green onions, avocado, and tomatoes. Drizzle with sriracha if desired, and serve.