Blackened cod fish tacos with cabbage slaw make for a quick and delicious meal bursting with flavor and nutrition. Ready in less than 30 minutes and made gluten free, you’ll love how simple they are to make!
What to know how to make easy, fresh tacos at home? Well, let’s TACO-bout it! Fish tacos have always been a recipe that I never attempted at home because I always thought they wouldn’t turn out as good. Turns out, I was super wrong and you totally CAN make fish tacos that taste like restaurant style at home.
Keep this easy blackened fish taco with cabbage slaw recipe in your back pocket for any taco Tuesday, when you’re in the mood for a Mexican-inspired meal and Cinco de Mayo paired with a spicy margarita.
The cod I used for these fish tacos came from my Sitka Salmon Shares box this month. I’ve been so impressed with the quality and the taste of the wild-caught fish from that has been coming in my boxes monthly and also like that the fish comes from Alaska where the sustainable fisheries management system is the strictest in the world, relying on science-based catch limits to ensure that long-term population health.
Getting a box each month and having fish to use up in my freezer has been great for incorporating more seafood into my diet, especially during this time when I’m going to the grocery store less.
The cool thing is different fish is in your “share” depending on what’s in season and can be caught while respecting the limits of nature. The share comes with individually portioned fish that are vacuum sealed, and blast-frozen to lock in the fresh-from-the-ocean taste. All you have to do is thaw and figure out how you want to cook it (hint, hint: these tacos!)
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ingredients for blackened cod fish tacos with cabbage slaw
- frozen cod – I used the frozen cod that came in my Sitka Salmon Share
- tortillas – I used these casava tortillas from Siete Foods
- purple cabbage or slaw mix
- pumpkin seeds
- feta cheese
- garlic powder
- cayenne pepper
- dried mustard
- onion powder
- salt and pepper
- olive oil
nutrition benefits of seafood
Seafood is a great source of protein and unique vitamins, like vitamin D and minerals. Fish is also a rich source of omega-3 fatty acids which are essential for brain health.
It’s a major staple on the Mediterranean diet, which is ranked the #1 eating pattern in the world. I aim for seafood at least 2X a week!
What’s your favorite fish or favorite way to make it?!Print
Blackened cod fish tacos with cabbage slaw are super easy to make, flavorful and fresh!
for the tacos:
- 2 medium-sized cod filets
- 4–5 tortillas
- 1/8 tsp. black pepper
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1/4 tsp. cayenne pepper
- 1/4 tsp. cumin
- 1/4 tsp. ground oregano
for the cabbage slaw:
- 1 1/2 cup purple cabbage, finely shredded
- 1–2 (depending on how spicy you like it!) jalapeno, diced
- 1/3 cup radish, thinly sliced and halved
- 2 tsp. olive oil
- 1 tsp. apple cider vinegar
- 2 tbsp. cilantro
- 1/2 tsp. salt
- 1 lime, juiced
- Thaw the cod in the fridge according to package directions. Once fish is thawed combine all of the ingredients for the fish seasoning in a small bowl. Season the fish with it and refrigerate for an additional 10 minutes.
- Cook the fish in pan coated with cooking spray or a little bit of olive oil for about 3-4 on each side until opaque and flakey. Cut the fish into small to medium sized pieces.
- To assemble the cabbage slaw combine all of the ingredients in a small bowl and mix together.
- To assemble the tacos, heat the tortillas over the stove with the stove on the lowest heat setting. They should take less than a minute to heat up and slightly char, so do not leave them unattended.
- Place cabbage slaw on the tortilla and top with a couple of pieces of fish, repeat with remaining ingredients.
- Add sliced avocado, guacamole, or Mexican cheese and enjoy!
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