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Blackened Fish Tacos

Light, spicy and fruity fish tacos are a staple summertime meal. There are many variations to this classic and the possibilities are endless! I like to serve them with pickled red cabbage and mango. A cilantro or guac sauce would also pair beautifully.

When it comes to the types of fish to use, any mild white fish will work. I like to use cod, but tilapia, halibut or even catfish are great choices.

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Courses ,
Prep Time: 10 10 mins Cook Time: 8 8 mins Total Time: 18 mins
Servings 2
Best Season Summer

A spicy blackened cod fish taco with pickled cabbage and mango. 

    Pickled Cabbage
  • 2 cups Red cabbage (shredded)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Sugar
  • 1/4 cup Red wine vinegar
  • Fish
  • 12 ounces Cod (2 small fillets)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Garlic powder
  • 4 Tortilla shells
    Pickled Cabbage
  1. Prepare the cabbage

    Shred 2 cups of red cabbage. Mix with vinegar, salt and sugar. Cover and let rest in the fridge for at least an hour. 

    For best results prepare overnight. This allows the flavor to more fully develop.
  2. Fish Tacos
  3. Prepare the fish

    In a skillet over medium-high add a tablespoon of olive oil. Sear the fish for around 4 minutes per side or until the internal temperature is around 145F. 

    Serve with the pickled cabbage, mango and your favorite toppings!

    Ensure that the fish is at room temperature for even cooking.