Blackened Cod Tacos with Pico de Gallo

Blackened fish tacos with pico de gallo on a plate with tortilla chips and a bowl of pico

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Grilled or pan-fried blackened cod with homemade pico de gallo and avocado stuffed in toasted corn tortillas with lime crema.



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


  1. In a medium glass bowl, stir together the pico de gallo ingredients. Cover and refrigerate.
  2. 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.
  3. In a small bowl, stir together the yogurt and lime juice.
  4. Serve fish on toasted corn tortillas with slices of avocado, pico de gallo and a drizzle of lime yogurt.


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.