These blackened fish tacos are a vibrant, flavorful meal that comes together quickly. Tender, flaky cod coated in a smoky spice blend is pan-seared until perfectly charred, then tucked into warm corn tortillas with a crisp, zesty jalapeño slaw for the ultimate fresh and satisfying bite.
Why You’ll Love This Recipe
These tacos offer the perfect balance of smoky heat, refreshing crunch, and bright citrus. Blackening seasoning creates a bold crust on the fish without overwhelming its delicate flavor, while the jalapeño slaw adds creaminess and a light kick. It’s a fast, approachable recipe ideal for busy weeknights or easy entertaining, and it’s flexible enough for different toppings or alternative white fish varieties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the fish:
3 tablespoons blackened seasoning
1.5 pounds cod fillets
2 tablespoons butter
For serving:
Jalapeño slaw, to taste
12 corn tortillas
Lime wedges
Avocado, sliced, to taste
Directions
Sprinkle the blackened seasoning generously over both sides of the cod fillets. Set aside to rest while you prepare the jalapeño slaw.
Prepare the jalapeño slaw and refrigerate until ready to use.
In a large skillet, melt the butter over medium-high heat. Once the pan is hot, add the seasoned fish.
Cook the cod for 3 to 5 minutes per side or until it flakes easily with a fork and develops a slightly charred crust.
Remove from heat and gently break the fish into large flakes. Keep it warm in the skillet off the heat; it will continue cooking slightly.
Warm the corn tortillas in a dry skillet or wrapped in foil in the oven.
Assemble the tacos by adding warm fish to each tortilla, topping with jalapeño slaw, avocado if using, and a squeeze of fresh lime juice.
Servings and timing
This recipe makes about 12 medium corn-tortilla tacos and serves 4 adults generously.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Use another mild, flaky white fish such as halibut, tilapia, mahi-mahi, snapper, or bass.
Swap the slaw for toppings like lime crema, salsa, pico de gallo, or a simple cabbage-lime mix.
Adjust heat levels by adding more jalapeño, using a spicier seasoning blend, or incorporating chili flakes into the slaw.
For a dairy-free option, replace butter with oil.
Storage/Reheating
Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid drying it out.
The jalapeño slaw keeps 3 to 5 days refrigerated, though it may soften and release liquid over time.
Store tortillas separately and warm just before serving.
FAQs
How do I know when the fish is cooked?
The fish is done when it flakes easily with a fork and is opaque throughout.
Can I make this recipe with frozen fish?
Yes, just thaw the fish completely and pat it dry before seasoning.
Is blackened fish very spicy?
It has mild to moderate heat depending on the seasoning blend but is not typically extremely spicy.
Can I use flour tortillas instead of corn?
Yes, flour tortillas work well and can be warmed in foil in the oven.
What pan is best for blackening fish?
A cast-iron skillet is ideal because it holds heat well and helps create a dark, flavorful crust.
Can I make the tacos ahead of time?
Cooked fish is best served immediately, but you can prep the slaw and have tortillas ready ahead of time.
How do I keep my tortillas from breaking?
Warm them before filling; this makes them flexible and less likely to tear.
Can I bake the fish instead of pan-searing?
Yes, bake at 400°F for 10–12 minutes or until flaky, though it won’t blacken as deeply.
What else can I serve with these tacos?
Serve with chips and guacamole, rice, beans, or a fresh green salad.
Can I double the recipe?
Absolutely—use a larger skillet or cook the fish in batches to avoid overcrowding.
Conclusion
These blackened fish tacos deliver bold flavor with minimal effort, combining perfectly seasoned, tender fish with refreshing slaw and warm tortillas. Whether for a relaxed family dinner or a lively taco night, this recipe offers reliable, delicious results every time. Enjoy crafting your own variations and make this vibrant dish a staple in your kitchen.
These blackened fish tacos feature tender, flaky cod coated in smoky seasoning, pan-seared to perfection and served in warm corn tortillas with a zesty jalapeño slaw. A vibrant, quick meal with bold flavors and a refreshing crunch.
Ingredients
3 tablespoons blackened seasoning
1.5 pounds cod fillets
2 tablespoons butter
Jalapeño slaw, to taste
12 corn tortillas
Lime wedges
Avocado, sliced, to taste
Instructions
Sprinkle the blackened seasoning generously over both sides of the cod fillets. Set aside to rest while you prepare the jalapeño slaw.
Prepare the jalapeño slaw and refrigerate until ready to use.
In a large skillet, melt the butter over medium-high heat. Once the pan is hot, add the seasoned fish.
Cook the cod for 3 to 5 minutes per side or until it flakes easily with a fork and develops a slightly charred crust.
Remove from heat and gently break the fish into large flakes. Keep it warm in the skillet off the heat.
Warm the corn tortillas in a dry skillet or wrapped in foil in the oven.
Assemble the tacos by adding warm fish to each tortilla, topping with jalapeño slaw, avocado if using, and a squeeze of fresh lime juice.
Notes
Use halibut, tilapia, mahi-mahi, or snapper as substitutes for cod.
Flour tortillas can be used instead of corn.
Warm tortillas to prevent breaking.
For less spice, use a milder seasoning blend or reduce jalapeño in slaw.
Use oil instead of butter for a dairy-free version.
