OH hi friend. I made blackened cod fish tacos with cilantro avocado sauce. Get excited.
Quick tangent: The weather in Seattle has been absolutely gross. We’ve had so much smoke from wildfires all over the west coast that the entire sky has been brown with actual ash all over my car every morning. I’ve been having some strong memories of growing up in Los Angeles these past couple weeks!
It does finally seem to be lifting though with some bluer skies this morning. We can actually breathe the air! It got so bad it was rated unhealthy for every age group, not just kids and the elderly. Absolutely horrendous. Yet another reason why I’d love to say goodbye to summer and jump right into Autumn 😬. But before we do, I have a few more recipes to round out the season, starting with these blackened cod fish tacos!
If you haven’t tried this way of cooking fish, you HAVE to because omg. You pretty much burn the top and bottom but because it’s absolutely covered in spices it tastes delicious and fish stays moist and un-burnt! It’s foolproof and I promise you’ll love it.
Just LOOK at all that spice!!! Plus it takes 5-6 minutes to blacken the cod. Seriously. 5-6 minutes and your fish is cooked. The recipe itself takes a whopping 20 minutes. Awesome right??
PS. If you’re nervous about cooking fish, a fish spatula is your best friend. It’s thin enough to get right underneath the filet so you can flip and remove it without tearing! Also, they’re great for flipping eggs. Double win!
To make these blackened cod fish tacos complete, you have to have some cilantro avocado sauce. And guess what?? It’s the same recipe as the dressing for my grilled corn tomato salad. Throw everything in a food processor and pulse until smooth. D-O-N-E.
Oh and that ‘slaw? Literally shredded red cabbage, a little olive oil, and a dash of red wine vinegar. So easy!
Put it all together and you’ve got some quick and delicious blackened cod fish tacos. Recipe coming right up!Print
The perfect seafood and Mexican fusion weeknight dinner done in less than 30 minutes!
For the Spice Mix
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon thyme
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper (optional – for heat)
- 1 teaspoon coarse salt
For the Cilantro Avocado Sauce
- 1 cup fresh cilantro leaves and steams
- 1/4 cup plain yogurt
- 1 ripe avocado
- 1 1/2 tablespoons lime juice
- 1 teaspoon white wine vinegar
- 1 teaspoon garlic, minced (1 clove is fine)
- 1/4 teaspoon salt (more as desired)
- Pinch of fresh ground black pepper
- 1/4 cup water
For the Coleslaw
- 3 cups shredded red cabbage
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
For the Tacos
- 4 cod filets (about 24 ounces)
- Corn tortillas
- Avocado slices
- Fresh cilantro, roughly chopped
- Queso fresco cheese, crumbled
- Jalapeño, sliced
- Fresh limes, halved
- 2 tablespoons extra virgin olive oil, for cooking Cod
- Mix together all spices for the spice mix in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set side to “marinate” for about 10 minutes.
- Make coleslaw: In a medium bowl, combine all ingredients for the coleslaw. Stir the cabbage to coat and set aside to marinate.
- Make the Cilantro Avocado Sauce: Combine all ingredients for the sauce in a food processor. Pulse until smooth. Chill until ready to use.
- Heat the 2 tablespoons olive oil in a non-stick, large skillet over medium high heat. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
- Heat the tortillas on a gas stove top or in the microwave wrapped in a damp paper towel for about 10 seconds .
- Assemble the tacos: Spread some of the cilantro avocado sauce on each tortilla. Fill one tortilla side with the coleslaw and the other side with extra slices of avocado. Top with chunks of cod, queso fresco, fresh cilantro, jalapeño, another drizzle of cilantro avocado sauce, and a squeeze of fresh lime juice. Serve immediately.
It’s best to use a nonstick pan for cooking the cod. Otherwise, be careful not to tear your fish! Shake the skillet a few times while cooking the cod to make sure it’s not sticking.
A fish spatula is your best friend here! When you pick up your fish from the pan to flip or remove, it won’t tear as easily as it would with a regular spatula. It’s also great for flipping eggs!