Blackened Cod Fish Tacos with Cilantro Lime Sauce Recipe

These Blackened Cod Fish Tacos are exploding with flavor! Smokey blackened cod, cooked to perfection, topped with a crunchy fresh corn salsa, bright vibrant pickled onions and a deliciously smooth cilantro lime sauce.

North Atlantic Cod is simply the best fish for tacos. With its mild, slightly sweet flavor and flaky white flesh, Atlantic cod has long been popular in the US, as well as in Europe and South America. Here at Sizzlefish, we select only the premium fish for our wild cod fillet portions. (Not to be confused with "Pacific cod," a different species of fish which is sometimes mistakenly passed off as traditional North Atlantic cod.) Not only is Wild Atlantic Cod a delicious, healthy choice, but each Wild Atlantic Cod fillet portion is packed with protein yet remains low in carbohydrates making a great choice for low carb/high protein diets. North Atlantic cod is also a source of heart-healthy omega-3 fatty acids and provides substantial levels of vitamins B12 and D. 

Fish tacos are such a fun experience when you go out to eat, but sometimes you want to stay in and still have those fantastic flavors of your favorite restaurant tacos. This recipe for Blackened Cod Fish Tacos with Cilantro Lime Sauce comes together quickly so don’t get overwhelmed by the ingredient list. Also, don’t skimp on the toppings. Trust us, you will want to experience all of this together.

Blackened Cod Fish Tacos with Cilantro Lime Sauce

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time:  30 minutes

Servings: 4 servings

Ingredients

Pickled Onions:

• ¼ cup Apple Cider Vinegar
• 1 tsp Sugar
• 1 tsp Kosher Salt
• ½ red onion, thinly sliced

Corn Salsa:

• 2 cups Cooked Corn Kernels (about 3–4 ears of corn)
• 1 Red Pepper, finely diced
• 1 Jalapeno Pepper, finely diced
• 1 TBSP Lime Juice
• ¼ cup Chopped Cilantro
• ½ tsp Kosher Salt
• Freshly Ground Black Pepper

Spice Blend:

• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 TBSP Paprika
• 1 tsp Dried Thyme
• 2 tsp Cumin
• 2 tsp Chili Powder
• 1 tsp Dried Oregano
• ½ tsp Cayenne Pepper
• 1 tsp Kosher Salt
• ½ tsp Freshly Ground Black Pepper

Tacos:

• 4 Sizzlefish Cod Filets
• Corn tortillas
• Avocado, diced
• Fresh Cilantro, roughly chopped
• Fresh Limes, halved
• Sliced Jalapeno

Sauce:

• ½ cup Sour Cream
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ¼ tsp Cumin
• ¼ tsp Chili Powder
• Juice and zest of 1 lime
• ¼ cup Chopped Cilantro
• Kosher Salt, to taste
• Freshly Ground Black Pepper, to taste

Directions

1. In a medium bowl, combine the apple cider vinegar, sugar, salt, and red onion. Allow to sit for 30 minutes in the refrigerator.
2. In a large bowl, combine the cooked corn kernels, red pepper, jalapeno pepper, lime juice, chopped cilantro, salt, and black pepper. Mix well and refrigerate while you prepare the cod.
3. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
4. In a small bowl, combine the garlic powder, onion powder, paprika, dried thyme, cumin, chili powder, dried oregano, cayenne pepper, salt, and pepper.
5. Pat the cod filets dry with a paper towel. Coat the cod filets well with the seasoning mix. Once seasoned, place the cod on the prepared sheet pan and bake for 8 to 10 minutes.
6. While the cod is baking, start prepping the taco toppings and sauce.
7. In a small bowl, combine the sour cream, garlic powder, onion powder, cumin, chili powder, juice and zest of 1 lime, chopped cilantro, salt, and black pepper. Mix well.
8. To assemble the tacos, heat the taco shells according to package directions or slightly char on a grill or gas stove. Next, place pieces of the blackened cod filet on the heated tortilla, then sprinkle with a bit of the corn salsa, add a few pieces of pickled onion and a dollop of the cilantro lime sauce. Garnish with sliced jalapenos, freshly chopped cilantro and a few pieces of fresh avocado.