Spiced blackened fish tacos and cabbage slaw, creamy avocados, and flavorful salsa verde. Try this recipe for a fun weeknight meal.
By Lyubomira L
I must admit – I love fish and shrimp tacos! Take a break from traditional tacos and try blackened fish. I know that often fish tacos are made with tilapia, but this really isn’t my type of fish. When making fish tacos, I like to use cod fish. Cod is relatively inexpensive and is perfect for a healthy fast meal. Cod fish cooks fast and is perfect for some lazy meals ! Let’s even look at it this way: you can easily use your left over fish and these tacos only take 25 minutes (or even less) to prepare.
This is my go to taco recipe for a quick weeknight dinner. Blackening the fish, really matches the spicy nature of tacos. I also added cabbage slaw, creamy avocado and flavorful salsa verde.
If you are the type of person, who doesn’t like just plain avocado slices in tacos, you can definitely make some homemade guacamole and use it in your tacos. Check out this recipe for easy guacamole.
If you are not a huge fan of spicy foods, you can only season the fish for this recipe with salt and pepper.
For the cabbage slaw, I used a mixture of green and purple cabbage, which I lightly tossed in some olive oil, vinegar and salt . Sorry, not a creamy slaw lover, but this is totally optional and you can add some mayo or sour cream to the cabbage slaw if you wish.
Blackening is a cooking technique used for cooking fish and other foods. It is often associated with Cajun cuisine. Spices used for blackening often are paprika, oregano, chili pepper, garlic or onion powder.
- 1½ lb cod fish (cut into 3 inch long fillets)
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp ground cumin
- ½ tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp canola oil
- 1 cup shredded green cabbage
- 2 cups shredded red cabbage
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar (can use lime or lemon juice, I just prefer vinegar for the cabbage slaw)
- 2 ripe avocados sliced
- 1 cup grape tomatoes (or 1 cup diced tomatoes)
- 1 jalapeño pepper chopped into small pieces
- salsa verde for serving (I used Stonewall brand, any salsa of your choice is fine)
- lime wedges (halves) and cilantro for serving
- 12 flour tortillas
- In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.
- Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).
- In a large bowl combine salt, olive oil and apple cider vinegar and stir. Add cabbage and toss, so it is evenly coated with dressing.
- You can make your own salsa, but I used store bought one this time.
- To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 12 tortillas, add cabbage slaw, avocado, tomatoes and top with salsa. Optional: you can top with some chopped cilantro and jalapeño pepper.