Blackened Cod Tacos

Spice-crusted cod with lime slaw and avocado crema in corn tortillas

• Prep: 25 min
• Cook: 12 min
• Serves 8
• Difficulty: medium

Cod fillets crust with blackening spice in a hot skillet, then tuck into corn tortillas with cabbage slaw and avocado crema.

Why crews like it: Big spice and fresh crunch. Handheld format keeps service moving when everyone hits the kitchen at once.

Ingredients

• 3.5 lb cod fillets
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 head green cabbage
• 3 whole avocado
• 1 cup Greek yogurt
• 0.25 cup lime juice
• 24 whole corn tortillas
• 3 tbsp vegetable oil

Instructions

1. Mix blackening spice: Combine paprika, garlic powder, onion powder, thyme, cayenne, 1 tbsp salt, and 1 tsp pepper. Rub should smell smoky and evenly blended.
2. Prep slaw and crema: Toss cabbage with half the lime juice and pinch of salt until lightly wilted but still crunchy. Blend avocado, yogurt, and remaining lime for crema.
3. Coat and sear cod: Pat cod dry, coat generously with blackening spice. Sear in hot oiled skillet 3–4 minutes per side until crust is dark and fish reads 145°F.
4. Rest and flake fish: Rest fish 3 minutes, break into large chunks. Flesh should be opaque, moist, and flake cleanly without drying into strings.
5. Assemble tacos: Warm tortillas in foil. Fill with fish, slaw, and crema. Crust should stay spicy and crisp-tender, not soggy from over-filling.

Tonight's spread

• Black beans with cumin.
• Pickled red onion.

Hall tips

• Do not move fish early—crust releases when properly seared.
• Reduce cayenne for mild crews; offer hot sauce at the line instead.
• Double-stack tortillas for sturdier handhelds.

Meal prep

Mix blackening spice in bulk. Pat cod dry right before cooking. Station: Vent hood on—blackening spice smokes at high heat. Station: Cook fish in batches in cast iron for best crust. Station: Taco bar: fish, slaw, crema, pico, lime, hot sauce.

Leftovers

• Fish over rice bowl with slaw and crema.
• Blackened fish salad—skip tortillas.

• Cast iron skillet
• Blender for crema

Related recipes

• Fish Tacos
• Baked Cod Tray
• Chipotle Lime Chicken Tacos

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