Blackened Cod Tacos (A Simple 15-Minute Meal)
These Blackened Cod Tacos are packed with bold flavor and come together with just a handful of ingredients. Flaky cod fillets are coated in blackening seasoning, cooked in butter until lightly crisp on the outside, then tucked into warm corn tortillas with your favorite toppings.
Fish tacos are one of our favorite ways to make a simple weeknight dinner feel a little different. Whether you're planning a Taco Tuesday menu or looking for an easy way to cook fish, these come together quickly and leave plenty of room for customizing with your favorite toppings.
If you enjoy our Fish Taco Sauce and Blackening Seasoning, this recipe puts both of them to good use.
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Ingredients
With only a few ingredients, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Fresh Cod Fillets: A mild, flaky white fish that works well with bold seasonings. Haddock, mahi mahi, or another firm white fish can be substituted.
- Blackening Seasoning: Adjust the amount depending on how bold you like your seasoning.
- Butter: Helps create a flavorful crust while keeping the fish moist.
- Corn Tortillas: We prefer corn tortillas for fish tacos, but flour tortillas work if that's what you have on hand.
To whip up these cod fish tacos just grab yourself a skillet and you are all set.
Variations
- More Heat: Add extra cayenne pepper or hot sauce.
- Fresh Toppings: Try shredded red cabbage slaw, pico de gallo, fresh cilantro, or sliced red onion.
- Creamy Finish: Serve with our Cilantro Lime Dressing, Greek yogurt, sour cream, or our Fish Taco Sauce.
How to Make Blackened Cod Tacos
The fish cooks quickly in a hot skillet, making this one of those dinners that can be on the table in well under 30 minutes.
In a large skillet, over medium heat, melt 2 tablespoons of butter and wait for it to get hot.
Season both sides of the fillets with blackening seasoning and place into the hot pan. Cook both sides for about 5 minutes each, or until the cod is cooked (internal temperature 145F). Flip carefully, as cod is a very delicate fish. Repeat for the remaining two fillets.
Serve on a tortilla with any desired toppings.
Hint: Patting the fish dry with paper towels before cooking helps remove excess moisture and gives the seasoning a better surface to stick to.
Recipe Tips
- Use a Hot Pan: The seasoning develops its best flavor when it hits a properly heated skillet.
- Flip Carefully: Cod is delicate and can break apart if handled too aggressively.
- Warm the Tortillas: A few seconds in a dry skillet makes a big difference in texture and flavor.
- Don't Overcook: Cod is done when it flakes easily and reaches an internal temperature of 145F.
If you're looking for another easy seafood dinner, our 15-minute shrimp Tacos Gobernado are always a hit.
More Mains
Storage Instructions
- Refrigerator: Store leftover fish in an airtight container for up to 2 days.
- Freezer: The cooked fish can be frozen for up to 2 months. Make sure you seal it well and leave little room for air.
- Reheating: Thaw in the fridge overnight and warm gently in a skillet over medium heat until heated through.
- Leftovers: Flake the fish into rice bowls, salads, or wraps the next day.
Serving Suggestions
- Serve With: Guacamole and Chips, Pickled Red Onions, Pico de Gallo, a Non-Alocholic Pineapple Margarita or a Classic Margarita (with alcohol).
- More Mexican-Inspired Dinners: Instant Pot Pork Carnitas, Cheesy Chicken Enchiladas, Asado de Puerco, and Southwest Chicken Casserole.
Blackened Fish Taco Recipe FAQs
We've made this with frozen cod many times. Just thaw it completely and pat it dry before seasoning.
Not at all. A large nonstick or stainless steel skillet works well too.
Ours has a light to medium spice level (in my opinion!), but it will depend on the blend you choose. Some are quite mild, while others contain a fair amount of cayenne pepper. Start lighter if you're unsure.
You can, although fish tacos are at their best when the fish is freshly cooked and still flaky and warm.
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Blackened Cod Tacos
Equipment
- Measuring Spoons
- Large Skillet
Ingredients
- 4 tablespoon butter salted and divided
- 2-3 tablespoon blackening seasoning
- 1 lb fresh cod fillets I cut mine in 4
- 8 corn tortillas
Instructions
- In a large skillet, over medium heat, melt 2 tablespoons of butter and wait for it to get hot.
- Season both sides of the fillets with blackening seasoning and place into the hot pan. Cook both sides for about 5 minutes each, or until the cod is cooked (internal temperature 145F). Flip carefully, as cod is a very delicate fish. Repeat for the remaining two fillets.
- Serve on a tortilla with any desired toppings.
Notes
- Use a Hot Pan: The seasoning develops its best flavor when it hits a properly heated skillet.
- Flip Carefully: Cod is delicate and can break apart if handled too aggressively.
- Warm the Tortillas: A few seconds in a dry skillet makes a big difference in texture and flavor.
- Don't Overcook: Cod is done when it flakes easily and reaches an internal temperature of 145F.
- Patting Dry: This helps remove excess moisture and gives the seasoning a better surface to stick to.
- Refrigerator: Store leftover fish in an airtight container for up to 2 days.
- Freezer: The cooked fish can be frozen for up to 2 months. Make sure you seal it well and leave little room for air.
- Reheating: Thaw in the fridge overnight and warm gently in a skillet over medium heat until heated through.
- Leftovers: Flake the fish into rice bowls, salads, or wraps the next day.
Nutrition
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