Description
These Blackened Fish Tacos combine flavorful, spicy Cajun-seasoned cod with a creamy avocado sauce, fresh vegetables, and toasted corn tortillas for a quick and delicious meal. Perfectly cooked in a cast-iron skillet, the fish is blackened to perfection, providing a smoky and slightly sweet flavor balanced by crisp cabbage, radishes, and a hint of lime in the sauce. This easy recipe serves four and is ideal for a vibrant weeknight dinner or casual gathering.
Ingredients
Scale
For the Blackened Fish:
- 2 tablespoons Cajun seasoning
- 1 tablespoon packed brown sugar
- ¾ teaspoon salt
- 1¼ pounds cod (or other white fish, cut into 5 pieces)
- 2 tablespoons salted butter
For the Avocado Sauce:
- 1 large avocado (peeled and pitted)
- â…“ cup Mexican crema or sour cream
- â…“ cup packed finely chopped cilantro
- 2 tablespoons lime juice (from 1-2 limes)
- ½ teaspoon salt
For Assembly and Garnish:
- 8 corn tortillas
- 2 cups thinly sliced red cabbage
- Radishes (thinly sliced, optional)
- Jalapeños (thinly sliced, optional)
- Fresh cilantro (chopped)
- ¼ cup crumbled queso fresco
Instructions
- Season Fish: In a small bowl, combine Cajun seasoning, brown sugar, and ¾ teaspoon salt. Sprinkle the seasoning mixture evenly over both sides of each fish piece, using your hands to gently pat the seasoning so it sticks thoroughly to the fish.
- Cook Fish: Heat a large cast-iron skillet over medium heat and add the salted butter. When the butter starts to bubble, place the fish pieces in the skillet. Cook for 3-4 minutes on the first side, then flip and cook another 3-4 minutes on the other side. For thicker pieces over 1 inch, also sear the ends to ensure the fish cooks through completely.
- Make Avocado Sauce: Place the avocado, Mexican crema or sour cream, chopped cilantro, lime juice, and ½ teaspoon salt into a small food processor or blender. Blend until the mixture is smooth and creamy with all ingredients fully combined.
- Prepare Tortillas: Toast the corn tortillas carefully over an open gas flame until warm and slightly charred, or alternatively, lightly fry them in a skillet with a bit of avocado oil or butter over medium heat for about 1 minute per side, until pliable and warm.
- Assemble Tacos: On each toasted tortilla, place a piece of blackened fish, then top with a spoonful of the avocado sauce. Add shredded red cabbage, thinly sliced radishes and jalapeños if using, chopped fresh cilantro, and a sprinkle of crumbled queso fresco to finish. Serve immediately for best flavor and texture.
Notes
- You can substitute cod with other firm white fish such as haddock, tilapia, or mahi-mahi.
- If Mexican crema is unavailable, sour cream or Greek yogurt makes a good alternative in the sauce.
- Adjust the amount of jalapeño to your preferred level of heat or omit it for a milder taco.
- To make the tacos gluten free, be sure to use 100% corn tortillas without any wheat flour added.
- For extra charred flavor, allow the seasoning to sit on the fish for 10-15 minutes before cooking.
