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healthy fish tacos made with frozen cod

Blackened Cod Fish Tacos With Cabbage Slaw

Maggie Michalczyk, RDN
Blackened cod fish tacos with cabbage slaw are super easy to make, flavorful and fresh!
Prep Time 10 mins
Cook Time 10 mins
Servings 2 -3 servings


  • for the tacos:
  • 2 medium-sized cod filets
  • 4-5 to rtillas
  • 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!
Keyword easy fish tacos