Blackened Cod Tacos
Enjoy delicious Blackened Cod Tacos with a bold flavor and simple ingredients. Perfect for a quick weeknight meal.
Servings: 6
Calories: 204kcal
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
Calories: 204kcal | Carbohydrates: 15g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 472mg | Potassium: 379mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
