Blackened Cod Fish Tacos

These blackened fish tacos are seasoned with Cajun and served in charred tortillas with sriracha mayo slaw and fresh toppings.

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

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

Storage: 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.

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.