Blackened cod tacos with peach salsa recipe

Pinterest LinkedIn Tumblr +

Whether celebrating Cinco de Mayo, tailgating at a sports event, or just in the mood for Mexican fare, these tacos are easy, filling, and with the blackened seasoning pack in a lot of flavor. Pair these with a pitcher of Peach Margaritas, and let the fun begin!

  • Yield: 4 Servings


  • 2 pounds cod fillets, cut into 8 strips
  • Chef Belinda Blackened Spice Blend, or a Mexican spice blend or taco seasoning, to taste
  • Extra virgin olive oil
  • 8 soft corn tortillas
  • 2 cups shredded red cabbage
  • Peach Salsa, to taste
  • ½ cup pickled jalapeño slices
  • 2 avocados, each cut into 8 slices and tossed with lemon juice
  • Lime wedges, for serving
How to Make It
  1. Season the cod on both sides with the spice blend and sprinkle with oil. Cook on a stovetop grill pan over medium heat for 2–3 minutes each side until opaque.
  2. Warm the tortillas, 1 at a time, in a dry cast iron skillet over medium-high heat for 20–25 seconds per side, until they smell toasty and start to get dark spots. Keep warm in a tortilla holder or dish covered with a kitchen towel.
  3. To assemble, divide the cabbage, cod, salsa, jalapeños, and avocado slices evenly among the warm tortillas. Serve with lime wedges.

Comments are closed.