Blackened Cod Fish Tacos with Creamy Avocado Crema

How to Make Blackened Cod Fish Tacos with Creamy Avocado Crema

1. 1

   Step 1: Make the avocado crema

   Scoop the avocado into a blender or bowl and add the Greek yogurt, juice of one lime, half the chopped cilantro, and a pinch of kosher salt and black pepper. Puree or mash until smooth and creamy, adding 1–2 tablespoons of water if needed to reach a spoonable consistency; taste and adjust lime and salt.

   For this step

   • 1 largeripe avocado
   • 1/2 cupplain Greek yogurt
   
2. 2

   Step 2: Season the cod

   Pat the cod dry with paper towels and cut into portions for tacos. Sprinkle the blackening seasoning evenly over both sides of the fish and press lightly to adhere, leaving it at room temperature while you preheat the skillet for best searing.

   For this step

   • 2 tbspblackening seasoning (smoked paprika, chili powder, garlic powder, cumin, cayenne, kosher salt)
   • 1 1/2 lbcod fillets, skinless, cut into taco-sized pieces
   
3. 3

   Step 3: Sear the fish in a hot skillet

   Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, then add the oil and swirl. Place the seasoned cod in the skillet and cook without moving until a deep, dark crust forms, about 2–3 minutes per side depending on thickness; reduce heat if the seasoning begins to burn. Cook until the fish flakes easily with a fork and reaches an opaque center, then transfer to a plate and let rest 2 minutes.

   For this step

   • 2 tbspneutral oil (vegetable or canola)
   
4. 4

   Step 4: Warm the tortillas

   Warm tortillas directly in the hot skillet for 20–30 seconds per side until pliable and lightly charred spots appear, or wrap in a damp towel and microwave for 20–30 seconds. Keep them covered to stay warm while you finish the fish.

   For this step

   • 8 countsmall corn tortillas
   
5. 5

   Step 5: Assemble the tacos

   Flake the rested cod into bite-sized pieces and divide among the warmed tortillas. Drizzle or dollop the avocado crema over the fish, sprinkle remaining chopped cilantro, and squeeze the remaining lime over each taco. Add extra hot sauce, pickled onions, or slaw if desired.
   
6. 6

   Step 6: Serve and enjoy

   Serve immediately while the fish is hot and the tortillas are warm. Leftover crema keeps covered in the fridge for up to 2 days and leftover cooked cod is best used within 24 hours for tacos or salads.
   

1. Scoop the avocado into a blender or bowl and add the Greek yogurt, juice of one lime, half the chopped cilantro, and a pinch of kosher salt and black pepper. Puree or mash until smooth and creamy, adding 1–2 tablespoons of water if needed to reach a spoonable consistency; taste and adjust lime and salt.
2. Pat the cod dry with paper towels and cut into portions for tacos. Sprinkle the blackening seasoning evenly over both sides of the fish and press lightly to adhere, leaving it at room temperature while you preheat the skillet for best searing.
3. Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, then add the oil and swirl. Place the seasoned cod in the skillet and cook without moving until a deep, dark crust forms, about 2–3 minutes per side depending on thickness; reduce heat if the seasoning begins to burn. Cook until the fish flakes easily with a fork and reaches an opaque center, then transfer to a plate and let rest 2 minutes.
4. Warm tortillas directly in the hot skillet for 20–30 seconds per side until pliable and lightly charred spots appear, or wrap in a damp towel and microwave for 20–30 seconds. Keep them covered to stay warm while you finish the fish.
5. Flake the rested cod into bite-sized pieces and divide among the warmed tortillas. Drizzle or dollop the avocado crema over the fish, sprinkle remaining chopped cilantro, and squeeze the remaining lime over each taco. Add extra hot sauce, pickled onions, or slaw if desired.
6. Serve immediately while the fish is hot and the tortillas are warm. Leftover crema keeps covered in the fridge for up to 2 days and leftover cooked cod is best used within 24 hours for tacos or salads.