Go Back
Close-up of blackened cod tacos with avocado cilantro sauce, fresh pico de gallo, and shredded cabbage
Print

Blackened Cod Tacos with Avocado Cilantro Sauce

Blackened Cod tacos are an easy weeknight dinner made with flaky fish, bold blackened seasoning, and a creamy avocado cilantro sauce.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 240kcal
Author Katie G.

Ingredients

Avocado Cilantro Sauce

  • 1 avocado
  • 1 cup fresh cilantro leaves and stems
  • ½ cup sour cream or Greek yogurt
  • 1 lime juiced
  • 1-2 cloves garlic minced
  • 1 ½ teaspoons kosher salt or to taste
  • ½ teaspoon ground black pepper or to taste
  • ½ teaspoon dried oregano or to taste
  • Water as needed for consistency

Blackening Seasoning

  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Tacos

  • 1 ½ pounds cod cut into filets
  • 2 tablespoons avocado oil
  • 2 cups shredded cabbage red and/or green
  • Pico de gallo
  • Corn or flour tortillas warmed
  • Lime wedges for serving

Instructions

  • Place sauce ingredients in the bowl of a food processor or blender. Pulse until smooth, adding more water (or more lime juice), and/or salt to taste. Refrigerate until ready to assemble tacos.
  • In a small bowl, whisk together all the spices for the blackening seasoning.
  • Pat the fish dry with paper towels, then season liberally with blackening seasoning. Store any extra seasoning in a jar in your pantry.
  • Heat oil in a large nonstick skillet set over medium heat. Add the fish in a single layer, cooking in batches as needed. Cook for 3-4 minutes per side, until browned and fully cooked through.
  • Flake the fish into large chunks and divide on warmed corn tortillas. Serve topped with cabbage, pico de gallo, and some avocado cilantro sauce, with lime wedges on the side.

Notes

  • Adjust cayenne to control spice level.
  • Add water to thin the sauce as needed.
  • Best served fresh for the best texture.
Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition

Calories: 240kcal | Carbohydrates: 7g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 1046mg | Potassium: 724mg | Fiber: 3g | Sugar: 1g | Vitamin A: 802IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg