Easy, buttery blackened cod tucked into tacos for serious beach week lunch vibes. Your new favorite fish tacos are right here!
- 12-16 ounces cod or other firm white fish, cut into chunks
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- Oil for cooking
- Small taco shells and any desired toppings
- Using your fingers or a fork, combine all of the spices in a small bowl.
- Sprinkle all of the seasoning mixture over the fish, using your hands to coat all sides of the fish and use all of the spice mix.
- Preheat a large skillet (nonstick if you have one) to medium heat with a few tablespoons of oil.
- When the skillet is hot, place the fish pieces in an even layer in the skillet and let sear for 2-3 minutes until browned, then turn and sear on all sides until dark golden brown and cooked through.
- Build tacos, eat, repeat forever.
I love cod in this recipe, but any white fish you like works well.
The cod is gluten free, and tacos are gluten free with GF corn tortillas.
These tacos are shown here with poppyseed slaw and peach salsa, but any taco fixings you like go perfectly with this fish!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: blackened cod, cod tacos, easy fish tacos, blackening seasoning for fish