These cajun blackened cod fish tacos are paired with a sweet mango salsa and the perfect guacamole. This is a great gluten free and pescatarian dinner or lunch recipe!
blackened cod fish tacos.
It only feels right for me to kick of my first recipe ever with a taco Tuesday! Welcome to my first official recipe on my website, yay!
Summer months are my favorite time to make fish tacos. Fish tacos are one of my favorite meals to make because 1) They are simple and easy to make 2) There are so many different ways to make fish tacos 3) It is an excuse to drink a margarita! These blackened cod fish tacos are a must-try!
ingredients.
cod.
- 4 cod fillets bones removed
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3-4 tbsp cajun seasoning
mango salsa.
- 1 mango diced
- 1 jalapeno seeded & chopped
- 1/2 cup cherry tomatoes cut into quarters
- 1/2 red pepper diced
- 1/4 cup red onion
- 1/3 cup cilantro chopped
- salt to taste
guacamole.
- 2 ripe avocados mashed
- 1/3 cup red onion finely chopped
- 1 jalapeno finely chopped
- 1 tbsp freshly squeezed lime
- 1 tbsp cilantro chopped
- 1/4 tsp salt
for the tacos.
- corn tortillas
- gorgonzola cheese crumbles
- red cabbage chopped
- fresh cilantro
- jalapeno sliced
- fresh lime juice
instructions.
cod.
- Wash and dry your fish with paper towels.
- Coat front and back of fish with cajun seasoning.
- Place olive oil in iron skillet and heat to medium-high heat.
- Sauté fish for 2-3 minutes on each size, depending on the size of your fish or until it flakes easily with your fork.
- Squeeze lime juice on top of the fish.
salsa.
- Combine all ingredients together and set aside.
guacamole.
- Combine all ingredients together and set aside.
tacos.
- Heat tortillas on a stove top over medium heat. If you want your tortillas to have a little crunch, add olive oil over medium heat until they are golden. Heat both sides of the tortillas and set aside.
- Cut cod into long pieces and assemble into tortillas.
- Add mango salsa and guacamole into tacos.
- Add red cabbage, fresh jalapeños, gorgonzola cheese crumbles, and fresh lime juice for toppings.
macronutrients.
47g Carbohydrates
20g Fats
13g Protein
per serving *Nutritional information is an estimate*
To make dairy-free: do not add any cheese 🙂
other great seafood recipes.
Jalapeño Shrimp with Coconut Rice Noodles
Blackened Cod with Avocado Cream Sauce
shop what i used to make this recipe.
Blackened Cod Fish Tacos with Mango Salsa & Guacamole
Ingredients
Fish
- 4 cod fillets bones removed
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3-4 tbsp cajun seasoning
Mango Salsa
- 1 mango diced
- 1 jalapeno seeded & chopped
- 1/2 cup cherry tomatoes cut into quarters
- 1/2 red pepper diced
- 1/4 cup red onion
- 1/3 cup cilantro chopped
- salt to taste
Guacamole
- 2 ripe avocados mashed
- 1/3 cup red onion finely chopped
- 1 jalapeno finely chopped
- 1 tbsp freshly squeezed lime
- 1 tbsp cilantro chopped
- 1/4 tsp salt
For the Tacos
- corn tortillas
- gorgonzola cheese crumbles
- red cabbage chopped
- fresh cilantro
- jalapeno sliced
- fresh lime juice
Instructions
Fish
- Wash and dry your fish with paper towels.
- Coat front and back of fish with cajun seasoning.
- Place olive oil in iron skillet and heat to medium high heat.
- Sauté fish for 2-3 minutes on each size, depending on the size of your fish or until it flakes easily with your fork.
- Squeeze a lime juice on top of fish.
Salsa
- Combine all ingredients together and set aside.
Guacamole
- Combine all ingredients together and set aside.
Tacos
- Heat tortillas on a stove top over medium heat. If you want your tortillas to have a little crunch, add olive oil over medium heat until they are golden. Heat both sides of the tortillas and set aside.
- Cut cod into long pieces and assemble into tortillas.
- Add mango salsa and guacamole into tacos.
- Add red cabbage, fresh jalapeños, gorgonzola cheese crumbles, and fresh lime juice for toppings.
Definitely making these!