This recipe for blackened cod tacos is inspired from an amazing holiday to Key Largo and Miami we had with fab friends back in 2019. I had a blackened fish salad in one restaurant and fish tacos (a couple of times!) in a couple of other restaurants - they were all delicious!! The ingredients for this recipe are taken from a couple of different sources. We found the blackening seasoning on a blog called Chili Pepper Madness, and we've made the insanity burger out of our Jamie's Comfort Food recipe book many times, the pickled red onions are from this recipe.
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We think these blackened cod tacos are yummy. The combination of the blackened cod and sriracha sour cream with the cooling elements of the salad and avocado along with the freshness of the chopped coriander and lime juice, all work really well together.
Tips
- Blackening seasoning - the quantity of ingredients below will make 16.5 tsp which will keep for 3 months in an airtight container before it starts to lose its potency. Halve the recipe if you’re unlikely to use it up within this timescale.
- Once you’ve tried the seasoning, adjust it to your own preferences. We do like it hot, which this is! Reduce the cayenne if you’re worried about it being too hot…or give it a try and have some plain sour cream on the side to add to your tacos to cool them a bit.
- The recipe is easily increased if you’re making for more people.
Other Recipes
You might also like to try:
- fish dishes
- quesadillas with sweet potatoes, chorizo and sweetcorn…plus pico de gallo salsa
- pork and chorizo enchiladas
- beef brisket chilli con carne (thermomix – tm6 only)
- barbacoa pulled beef tacos
Recent New Recipes
Ingredients
For the pickled red onions:
- 0.5 large red onion, finely sliced
- 2 tsp white wine vinegar
- pinch of salt
For the blackening seasoning (see Tips):
- 2 tbsp smoked paprika (or use regular paprika)
- 1 tbsp cayenne powder (use more for a spicier blend)
- 1 tbsp onion powder
- 0.5 tsp dried basil
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 0.5 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp dried thyme
For the sriracha sour cream:
- 60ml sour cream
- 0.5 tsp sriracha chilli sauce
- 0.5 tsp lime juice
For the tacos:
- 340g skinless and boneless cod
- 4 tsp blackening seasoning
- 1 tbsp olive oil
- 4 corn tortillas
- shredded lettuce or salad leaves
- 1 avocado, cut into slices
- chopped coriander, to garnish
- lime wedges, to garnish
- extra sour cream (optional), to garnish (see Tips)
Instructions
- First, make the pickled red onions - put the finely sliced onions into a small bowl and add the white wine vinegar and pinch of salt. Stir to combine and set aside to marinate for 30 minutes. Stir every now and again.
- While the onions are pickling, make the blackening seasoning (see Tips) - mix all of the ingredients together in an airtight container until they are well combined.
- Next, season the fish on both sides with 4 tsp of the blackening seasoning and set aside on a plate (for at least 10 minutes).
- Make the sriracha sour cream – mix all of the ingredients together in a small bowl until they are well combined. Set aside (refrigerate) until you're ready to assemble the tacos.
- Then, heat the tortillas over a gas flame for 10 seconds on each side or on a plate in the microwave for 20 to 30 seconds.
- When you’re ready to cook the fish, heat 1 tbsp of olive oil in a large non-stick frying pan over a medium to high heat. Add the seasoned fish and cook for 2 to 3 minutes on each side. Remove to a plate with kitchen roll and when cool enough to touch, flake into large chunks.
- Assemble the tacos - put some shredded lettuce or salad leaves on the bottom of each tortilla, then add a couple of slices of avocado, some pickled onions, some chunks of fish, a drizzle of sriracha sour cream, some chopped coriander and a squeeze of fresh lime juice. Serve immediately, with some extra sour cream (optional) for anyone who needs to cool it down a bit!
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Blackened Cod Tacos
Ingredients
For the pickled red onions:
- 0.5 large red onion finely sliced
- 2 tsp white wine vinegar
- pinch of salt
For the blackening seasoning (see Notes):
- 2 tbsp smoked paprika or use regular paprika
- 1 tbsp cayenne powder use more for a spicier blend
- 1 tbsp onion powder
- 0.5 tsp dried basil
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 0.5 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp dried thyme
For the sriracha sour cream:
- 60ml sour cream
- 0.5 tsp sriracha chilli sauce
- 0.5 tsp lime juice
For the tacos:
- 340g skinless and boneless cod
- 4 tsp blackening seasoning
- 1 tbsp olive oil
- 4 corn tortillas
- shredded lettuce or salad leaves
- 1 avocado cut into slices
- chopped coriander to garnish
- lime wedges to garnish
- extra sour cream optional, to garnish (see Notes)
Instructions
- First, make the pickled red onions - put the finely sliced onions into a small bowl and add the white wine vinegar and pinch of salt. Stir to combine and set aside to marinate for 30 minutes. Stir every now and again.
- While the onions are pickling, make the blackening seasoning (see Notes) - mix all of the ingredients together in an airtight container until they are well combined.
- Next, season the fish on both sides with 4 tsp of the blackening seasoning and set aside on a plate (for at least 10 minutes).
- Make the sriracha sour cream – mix all of the ingredients together in a small bowl until they are well combined. Set aside (refrigerate) until you're ready to assemble the tacos.
- Then, heat the tortillas over a gas flame for 10 seconds on each side or on a plate in the microwave for 20 to 30 seconds.
- When you’re ready to cook the fish, heat 1 tbsp of olive oil in a large non-stick frying pan over a medium to high heat. Add the seasoned fish and cook for 2 to 3 minutes on each side. Remove to a plate with kitchen roll and when cool enough to touch, flake into large chunks.
- Assemble the tacos - put some shredded lettuce or salad leaves on the bottom of each tortilla, then add a couple of slices of avocado, some pickled onions, some chunks of fish, a drizzle of sriracha sour cream, some chopped coriander and a squeeze of fresh lime juice. Serve immediately, with some extra sour cream (optional) for anyone who needs to cool it down a bit!
Notes
- Blackening seasoning - the quantity of ingredients below will make 16.5 tsp which will keep for 3 months in an airtight container before it starts to lose its potency. Halve the recipe if you’re unlikely to use it up within this timescale.
- Once you’ve tried the seasoning, adjust it to your own preferences. We do like it hot, which this is! Reduce the cayenne if you’re worried about it being too hot…or give it a try and have some plain sour cream on the side to add to your tacos to cool them a bit.
- The recipe is easily increased if you’re making for more people.
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