Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
