Go Back
–+ servings
Sugar and Soul Logo

Cod Fish Tacos Recipe


Course Dinner
Cuisine Mexican Inspired
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 tacos
Blackened cod tacos on a piece of parchment paper.
Try these delicious Blackened Fish Tacos! Featuring seasoned blackened fish, pickled cabbage, and juicy mango salsa, they're an easy and flavorful dinner option that everyone will love. Perfect for a quick weeknight meal or a fun weekend get-together.

Ingredients  

Cabbage

  • ½ cup water
  • ½ cup apple cider vinegar
  • 1 jalapeno sliced
  • 1 garlic clove thinly sliced
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 2 cups finely sliced and shredded red cabbage about ¼ of a head

Mango Salsa

  • 1 large red mango diced
  • 1 red bell pepper finely diced
  • ½ medium red onion finely diced
  • ¼ cup cilantro chopped
  • 1 jalapeno pepper finely diced
  • 1 ounce lime juice from 1 lime
  • salt to taste

Fish

Instructions

Pickled Cabbage

  • In a small saucepan, combine ½ cup water, ½ cup apple cider vinegar, 1 jalapeno (sliced), 1 garlic clove (thinly sliced), 1 tablespoon granulated sugar, and ½ teaspoon salt and bring to a boil over high heat.
    Jalapenos, garlic, vinegar, and more in a saucepan.
  • Once the mixture comes to a boil, remove from heat and carefully pour over 2 cups finely sliced and shredded red cabbage.
    Jalapeno brine being poured over purple cabbage.
  • Give the cabbage a quick toss with tongs and allow to cool for 10 minutes.
    Pickled cabbage in a bowl.
  • Transfer into glass storage jars and refrigerate for at least 30 minutes while you prepare the mango salsa.
    Pickled purple cabbage in a jar.

Mango Salsa

  • In a large mixing bowl, combine 1 large red mango (diced), 1 red bell pepper (finely diced), ½ medium red onion (finely diced), ¼ cup cilantro, 1 jalapeno pepper (finely diced), 1 ounce lime juice, and salt to taste.
    Ingredients in a bowl to make mango salsa.
  • Cover and refrigerate for at least 10 minutes or until ready to use.
    Mango salsa in a white bowl.

Fish

  • Combine 1 tablespoon chili powder, 2 teaspoon paprika, 2 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper a small mixing bowl.
    Fish taco seasoning in a bowl with a wooden spoon.
  • Add 1½ pounds fresh white fish into a bowl and thoroughly coat all sides with rub.
    Seasoning being sprinkled on cod.
  • Add 2 tablespoons avocado oil a large skillet over medium-high heat.
  • Work in portions to avoid pan overcrowding and place seasoned fish into the oiled skillet, cooking each side for about 3 minutes. Cod is done when it hits an internal temperature of 145°F.
    Seasoned cod in a cast iron skillet.
  • Gently remove cooked fish from the skillet and transfer to a clean bowl or plate. Break up the fish into bite-sized chunks for serving.
    Close up of broken up blackened fish.
  • Warm 8 corn or flour tortillas un a dry skillet over medium heat 2 at a time.
  • On your warmed tortilla, add red pickled cabbage, blackened fish, and top with mango salsa and a drizzle of fish taco sauce. Add additional desired toppings. Makes 10 to 12 tacos.
    Overhead photo of blackened fish tacos on a piece of parchment.

Notes

  • Any white fish works, such as cod, tilapia, mahi-mahi, halibut, or snapper.
  • If using frozen, allow to thaw before use
  • Store salsa in the refrigerator and enjoy for several days. Great salsa to serve with other fish, chicken, or just your favorite tortilla chips!
  • Cabbage will keep in the fridge for up to 2 weeks. It would be great served on top of pork sandwiches, burgers, wraps, or hotdogs.

Nutrition

Calories: 193kcal | Carbohydrates: 21g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 467mg | Potassium: 480mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1337IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 2mg
Find it online: www.sugarandsoul.co/fish-tacos-recipe/