Blackened Cod Tacos with Pico de Gallo
Grilled or pan-fried blackened cod with homemade pico de gallo and avocado stuffed in toasted corn tortillas with lime crema.
- Prep Time: 10-15 mins
- Cook Time: 5-10 mins
- Total Time: 15-25 mins
- Yield: Makes 8 tacos 1x
- Category: Seafood
- Method: Stove-Top, Grilling
- Cuisine: American
Ingredients
Scale
Pico de Gallo:
- 2 medium ripe tomatoes, cored and diced
- ½ small white onion, peeled and minced
- ½ medium jalapeno, seeded and minced (optional)
- ¼ cup fresh cilantro, chopped
- Zest and juice of 2 medium limes
- ½ teaspoon kosher or sea salt
Fish Tacos:
- 1-pound cod filets, skins removed
- 2 teaspoons oil
- 2 teaspoons blackened seasoning*
- ¼ cup plain Greek yogurt or sour cream
- Juice of ½ medium lime
- 8 corn tortillas, toasted
- 1 medium avocado, peeled, cored and sliced
Instructions
- In a medium glass bowl, stir together the pico de gallo ingredients. Cover and refrigerate.
- Heat a large non-stick skillet or grill to medium heat. Brush the fish filets with oil, then coat with blackened seasoning. Cook in the skillet or on the grill 2-3 minute per side or until fish flakes easily with a fork.
- In a small bowl, stir together the yogurt and lime juice.
- Serve fish on toasted corn tortillas with slices of avocado, pico de gallo and a drizzle of lime yogurt.
Notes
To make your own blackened seasoning: Many pre-made blackened seasonings have lots of added salt. To make your own, stir together 1 tablespoon smoked paprika, ½ tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper. Add salt as desired or salt the fish prior to cooking.
Nutrition
- Serving Size: 2 tacos
- Calories: 326
- Sugar: 5g
- Sodium: 333mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 56mg