Easy Fish Tacos with Blackened Cod

Delicious, easy blackened fish tacos with the most delicious seared blackened cod! The fish is pan-seared in a nonstick skillet for easy cleanup (and no frying!) with a delicious, easy homemade blackening seasoning. These come together in under half an hour and are delicious served with poppyseed slaw and peach salsa.

This, my friends, is our summertime, weekend, weeknight, anytime super fun taco night plan. Blackened fish tacos with cod, a delicious blackening seasoning, and your favorite Mexican side dishes.

These are seriously yummy tacos, and you make them yourself in half an hour.

I'm all about a fried fish taco (very into this always), but truly, frying things at home is such a pain. For home seafood cooking, give me delicious pan seared cod anytime. These blackened cod tacos are just as good as anything from a restaurant, and so simple to make! Let's do it.

Recipe Notes

• For these easy fish tacos, I use cod - frozen or fresh, whatever you find at the store. Cod is almost buttery tasting, very mild, and not expensive. If you aren't into cod, halibut, flounder, and tilapia all work really well in this recipe.
• I usually cook fish in a nonstick skillet, but a cast iron skillet works really well too for blackened cod.
• I like flour tortillas for tacos, but using corn tortillas will make this meal gluten free. To warm tortillas for tacos, wrap them in a kitchen towel and microwave for 10 seconds or so, just until they're soft. Do this right before serving, and keep the tortillas wrapped in the towel as you serve.
• The blackening seasoning in this recipe is not spicy, but feel free to add some cayenne pepper if you'd like to make the dish spicy. OR, use a blackening seasoning you already have on hand to make these tacos even faster.

Blackening Seasoning Ingredients

For this blackened fish taco recipe, you'll want to set aside a little time to make some side dishes before you make the fish. OR, pro tip, I'm very into making the fish and having other people bring side dishes.

For the blackened cod itself, you'll need fish (duh), chili powder, onion powder, garlic powder, salt, cumin, taco shells, and a little olive oil for cooking.

I cut the fish into stick-like shapes, but sometimes I cook the cod in larger pieces and like that method as well, just flake it a bit as you assemble the tacos to make everything fit nicely.

Step By Step Instructions

• Prep Sides. The fish part of these fish tacos (hello, hi, duh) comes together really quickly, so I usually prep my side dishes and measure spices, then make the blackened cod very last thing before serving.
• (not to tell you what to do, but having some sour cream guacamole out with chips and drinks is a nice touch during this "yes everything smells like fish" cooking moment).
• Toss the seasonings together, then coat the fish pieces in all of the seasoning. This can be done in advance so that when you'd like to eat, you're ready to go.

• Cook the fish. Heat a pan to medium heat with some olive oil, then grill the fish on the first side until the edges turn white/opaque, about 5 minutes.
• During this time when you're cooking the cod in a skillet, don't touch the fish - this will allow the blackening seasoning to form a crust.
• Turn the fish and continue to cook it for about 2 minutes on all sides until the fish is evenly cooked, golden brown (blackened), and cooked through.

Hi, hello, yum.

At this point, set out the rest of the ingredients for fish tacos, and build away!

I serve this meal buffet-style so people can build tacos however they'd like - it's always a crowd pleaser! I also sometimes serve rice on the side for fish taco burrito bowls, also very delicious.

I usually do one or two side dishes, then "already in the fridge" toppings: lime wedges, cilantro, cheese, sour cream, jalapenos. Use whatever you have and don't fret too much.

What To Serve with Fish Tacos

• Red rice
• Peach salsa
• Poppyseed slaw
• Sour cream guacamole
• Green apple salsa (VERY good)

Storage and Make Ahead Notes

Fish is usually best freshly cooked, so I like to serve these tacos right after the cod is cooked. Leftovers keep well in the fridge for about 3 days.

To save a little prep time, I often measure the spices in advance for the blackening seasoning.

I hope you love these! They are such a treat, have wonderful flavor and texture, and are the perfect yummy, healthy Mexican meal to make at home.

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This post was originally published in November 2011 and has been updated with better instructions and images. It's the same delicious recipe!