Enjoy a fresh and delicious meal with our Easy Cod Fish Tacos! Perfect for a quick weeknight dinner or a casual get-together, these tacos are a breeze to make and packed with flavor. Tender, flaky white fish is seasoned to perfection and served on warm tortillas. Top your tacos with a variety of fresh and vibrant toppings like crunchy cabbage, zesty lime, juicy tomatoes, creamy avocado, spicy jalapeños, or a sprinkle of cilantro.
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What Type of Fish to Use
Fish tacos are typically made with white fish. I prefer to use cod. You can use halibut, tilapia, snapper, flounder, or even salmon.
Seasoning and Spices
This recipe uses my Homemade Blackened Seasoning Recipe. Blackening is a cooking technique, it’s usually associated with Cajun cuisine. Fish or meat are dipped in butter, dredged in spices, and then seared in a hot cast iron or stainless-steel pan. This leaves a crust that will appear burnt, on the fish or meat that is loaded with flavor.
You can also use your favorite store-bought fish rub if you prefer.
What Type of Pan to Use
You will need a pan that gets hot and one that is great for searing. A cast-iron or stainless-steel pan will work best. A non-stick pan will not give you the crispy crust that you are looking for in this recipe.
How to Make Cod Fish Tacos
Detailed serving sizes and instructions can be found in the recipe card below.
- Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
- Drizzle melted butter onto both sides of the fish.
- Season the fish.
- Cook the fish for 2-3 minutes on each side on medium-high heat until the fish is cooked through. It will turn opaque at the center.
- Serve on tortillas and with toppings.
How to Char Avocado
- Drizzle the avocado with lemon juice and then rub with olive oil.
- Heat a grill or grill pan on medium-high heat. Add the avocado and sear each side for 2 minutes.
How Long to Cook the Fish
I typically opt for 2-3 minutes on each side. The cook time will depend on the temperature of your pan and the size of your fillets. The color of the fish will become lighter as it cooks.
The fish will easily flake with a fork when it has finished cooking.
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How to Sear the Fish and Prevent it From Being Overcooked
- Dry the fish thoroughly before coating it in butter or oil. Wet fish is more likely to stick to the pan.
- Avoid using fish cold and straight from the fridge. I like to pull the fish from the fridge and allow it to rest for 15 minutes.
- The pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don't move the fish after you have placed it down on the skillet. It's more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
- Use a timer while cooking the fish if you are easily distracted. It will only need to cook for 2-3 minutes on each side.
Can You Bake or Air Fry the Fish?
You can, but you won't get the same blackened crust, which is what the dish is known for.
To bake:
- Preheat the oven to 425 degrees.
- Rub the fish in butter and spices.
- Cover with parchment paper. Bake for 10 minutes.
- Remove the parchment paper and bake for 3-5 minutes.
To air fry:
- Rub the fish in butter and spices.
- Air fry for 10-12 minutes on 360 degrees.
Toppings and Substitution Ideas
- Ripe, Fresh California Avocados
- Red Cabbage
- Tomatoes
- Red Onions
- Smoked Salsa Recipe
- Pico de Gallo
- Salsa Verde
Is the Fish Spicy?
Cajun seasoning is the spiciest when compared to blackened and Creole seasoning. Blackened seasoning falls in the middle of the two. It isn’t as spicy and it’s less salty than Creole Seasoning.
If you find cayenne pepper spicy, you can omit it.
Side Dishes to Pair with the Tacos
Cilantro Lime Cauliflower Rice
Chipotle Cilantro Lime Rice
Pollo Asado Recipe
Bacon Ranch Pasta Salad
Southern Macaroni Salad
Southern Potato Salad
Roasted Ranch Potatoes
Homemade Queso Cheese Dip
Southwest Salad Recipe
More Fish and Seafood Recipes
Blackened Salmon
Lemon Pepper Fish
Baked Crab Legs
Pan-Seared Salmon
Air Fryer Salmon
Air Fryer Fish Sticks
Air Fryer Fish Sandwich
Maple Glazed Salmon
Seafood Stuffed Pasta Shells
Seafood Pot Pie
You may also enjoy my Slow Cooker Crockpot Chicken Fajitas, Instant Pot Chicken Tacos and Cheesy Taco Pasta.
Watch step by step instructions on how to make this recipe here on Youtube.
Cod Fish Tacos
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 ½ pounds white fish Sliced lengthwise into pieces. See notes for substitutions
- 2 tablespoons unsalted butter Melted
Homemade Blackening Spice Blend (or you can use your favorite store-bought fish rub)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
- Drizzle 1 tablespoon of melted butter onto both sides of the fish.
- Combine the spices in a bowl and sprinkle the spices over the fish. Be sure to season the sides of the fish.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the fish to the pan. Do not overcrowd the pan. The fish shouldn't touch. Cook the fish in batches if needed.
- Cook the fish for 2-3 minutes on each side until the fish is cooked through. It will turn opaque at the center. The fish will easily flake with a fork when it has finished cooking.
- Remove the fish and set aside to cool.
- Heat and warm the tortillas in accordance with instructions on the packaging. You can also char the tortillas on the grill or in the skillet.
- Assemble the tacos.
Video
Notes
- You can use halibut, tilapia, snapper, flounder, or even salmon.
- You can warm the tortillas however you want. You can pan sear, heat them in the oven, on the grill etc. Warm until soft.
- Instead of making your own blackened seasoning, you can use 1 ½ tablespoons of a store-bought blend.
- Dry the fish thoroughly before coating it in butter or oil. Wet fish is more likely to stick to the pan.
- Avoid using fish cold and straight from the fridge. I like to pull the fish from the fridge and allow it to rest for 15 minutes.
- The pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don’t move the fish after you have placed it down on the skillet. It’s more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
- Use a timer while cooking the fish if you are easily distracted. It will only need to cook for 2-3 minutes on each side.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Jaye says
Made this tonight to test out the recipe before making a larger batch of fish tacos tomorrow for Cinco de Mayo. This recipe comes together quick in a cast iron skillet and it is really, really good. The seasonings are what truly makes the blackened fish delicious. I never thought of grilling avocado, but it makes the dish unique and gives it a great flavor. Will def make more to serve tomorrow for our Cinco de Mayo party/ fiesta!
staysnatched says
Wonderful! Glad you enjoyed the recipe.
Simone Dumas says
Loved these tacos. I need to get better at flipping the fish over because I broke some, but the flavor was all there! I put guac on mine and that's all it needed.
staysnatched says
A fish spatula works great.
Caitlin Kerrigan says
Hi Brandy! Just tried this recipe with your blackened spice blend on Tilapia. Turned out so good and was easy to follow. Thank you so much for your work!
staysnatched says
You're welcome! Glad you enjoyed them.
Shunta Grant says
THIS RECIPE IS IT YALL!! Better than any fish tacos I’ve had in a restaurant. The instructions are simple. It was my first time cooking cod. Make this y’all!! So so good!!!!
staysnatched says
Yay! I'm so glad you enjoyed them.
Kristin says
I enjoyed making this super easy recipe that was packed with flavor! It was my very first time making fish tacos at home and my family requested that we never eat ground beef tacos again after these blacked fish tacos!
staysnatched says
Yay! I'm glad you enjoyed your first time.
Alden says
So so good!! Super helpful directions, will ALWAYS make sure I pay my fish dry from here on out! Served with fajita veggies and street corn Brussels
staysnatched says
That's a great combination!
Shari says
So delicious! I used cod and a cast iron skillet. The char and crispness the cast iron gives makes this meal!
staysnatched says
Yes! That's my favorite part.
Christiane DeSalvo says
Made these fish tacos tonight and I couldn’t be happier with how easy & delicious they were! The blackened seasoning was perfect, the fish came out spot on and I loved how simple yet elegant the tacos came out.
We used tilapia due to the store being out of cod and they came out famously. We have an avocado tree that is producing like crazy so why not grill one for the first time! The beauty in the presentation, the simplicity in the preparation and the flavor is 100% worth it.
My girl Brandi does it again! Look forward to making this again soon
staysnatched says
Awesome! So glad you enjoyed them.
Nzingha says
Made this yesterday with salmon! So gooood! Thank you !
staysnatched says
Wonderful! I'm glad you enjoyed them.
Nikki says
I made these last night for the first time. They were so tasty! I think I didn't add enough butter to the cast iron griddle pan for my fish, but that was about my technique and not the recipe itself.
This is the first of your recipes that I've tried and I'm not much of a cook, but the recipe was so easy to follow. Didn't take long and was super flavorful.
I wasn't anticipating the amount of the smoke from my cast iron griddle pan, but thanks to your hint I knew it was likely and didn't freak out.
staysnatched says
I'm glad the tips were helpful!
Jessica Norrell says
This recipe is legit. I've had fish tacos in restaurants before, but never made my own. This recipe is so detailed and great for a newbie cooking fish. Oh, and the flavor is beyond restaurant quality. Thank you Brandi!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Sarah S says
The flavor of the homemade seasoning really makes the recipe. It has just the right amount of spice - so delicious. My new go-to fish taco recipe.
staysnatched says
I'm glad it's a go-to.
K. Phillips says
My kids are still committed to Taco Tuesdays. This is a great recipe to add to your toolkit!
staysnatched says
I'm glad they loved it!
Kristin says
This recipe has become a staple in my Taco Tuesday family dinner. My husband loves that I use cod instead of ground beef all the time. Be sure to mix up your own taco seasoning as suggested in the recipe. You will NEVER buy a premade taco seasoning again!
staysnatched says
I'm so glad you love the seasoning!
Melissa says
Another hit! Quick, easy to follow directions, and so yummy. More proof that I anytime I need a recipe, Stay Snatched is the place to go.
staysnatched says
Wonderful! Thank you!
Edith says
Well I literally just finished making the fish and my kids are loving so much that they aren’t even letting me make the tacos. They said it’s a 10!!! It is delicious and I will have to report back once I make the tacos (if my kids don’t finish the fish lol). Thank you again for a delicious and easy meal that packs big flavor!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Meghann says
Made these tacos for dinner tonight and they turned out so well! The tips on how to prepare the fish before cooking were so helpful! Will definitely make again.
staysnatched says
I'm glad to hear you will make this again.
Jill says
The flavor was great and the fish cooks up really fast so great for busy nights. Make sure it listen when Brandi says to use a hot pan.
staysnatched says
A quality pan is a must!
Ma'Kayla D. says
This recipe is absolutely delicious! I used cod as suggested (that melted butter step!!!) and opted for broccoli saw that was on hand. I honestly was too hungry to char my avocado and these tacos did not disappoint! I finished it off with cilantro and juice from a lime wedge — chef’s kiss!
Joseph says
very nice