I grew up hating seafood of all kinds. I would sometimes eat fish sticks, but only if they were smothered in ketchup. I’m from Seattle & my husband is from Anchorage, Alaska. Both are huge seafood cities, so anytime I go home, I’m forced to go to some seafood restaurant or another. I’ve heard your taste buds change every 7 years, so I frequently try seafood just to see if maybe I like it now. And the surprising thing is, I do! Not all of it, but cod, halibut, sometimes crab… and sushi. Love sushi. (I’m so basic.)
Anyway, I’ve started to try to make fish at home. Last month in Alaska I tried blackened salmon tacos, and they were actually really good. I figured I’d apply the same concept to cod, and what do you know, they are really really tasty. Who knew Blackened Fish Tacos could be so great?
If you don’t have blackening seasoning, you can pick it up at almost any grocery store. I can’t wait to use it on chicken, turkey, and salmon (maybe)… To go with the tacos, I grilled some Mexican style corn, and I swear this was the perfect summer meal. These tacos are also pretty low calorie (each clocked in under 150 calories). AND they were super easy to make! You really don’t need more than 15-20 minutes to put these together. Quick easy meals are my favorite, so I know I will be making these many more times this summer.
I suggest you do the same.
Blackened Fish Tacos
- 1 tbsp olive oil
- 2 cod fillets
- 2 tbsp blackening seasoning
- 4 tortillas
- 1/2 c tomatoes, diced
- 1/4 c red onion, chopped
- 1/2 lime diced
- 1/2 jalapeno, diced (optional)
- 2 tbsp parsley
- salt to taste
- salsa for serving
- Slice each cod fillet in half long ways.
- Coat each side of the cod fillets with blackening seasoning.
- Sprinkle salt over each of the cod fillets.
- Heat up the olive oil in a pan over medium/high heat.
- Place the cod in the pan and cook for four minutes, and then flip over.
- Continue cooking until you can easily flake the fillets with a fork.
- If desired, heat up each of the four tortillas in the pan over medium heat (one at a time).
- Place each fillet in the middle of each tortilla.
- Top with the tomatoes, red onion, parsley, jalapeno, and salsa.
- Squeeze lime over each taco.