The College Housewife » Recipes » cincodemayo » Blackened Cod Fish Tacos with Sriracha Lime Crema

Blackened Cod Fish Tacos with Sriracha Lime Crema

Blackened cod fish tacos filled with flaky and juicy cod, topped with classic shredded cabbage and drizzled with a spicy Sriracha lime crema. This easy taco recipe will give you restaraunt quality tacos at home!

Hello hello! I suppose I am starting the weekend early. Currently posted up at a local brewery (drinking wine) and having a little evening snack with Rascal. Jared is working late so I thought I would get out of the house for a little change in scenery.

I usually work for a few hours in the evening in a more relaxed fashion than during the day. Which means some kind of dinner going, my favorite show playing on NetFlix (currently gossip girl reruns) and my laptop up and going. I honestly love it and don’t mind working in the evenings even a little.

I’m a workaholic and proud to admit. I’m sure this will change in time but I’m only into month 5 of self-employment and so far it’s a dream that I never want to wake up from. 

Besides my super standard every day week, I am also going to chat you up about these epic blackened cod fish tacos. These tacos are like your traditional, delicious, everyday (#tacotuesday!) tacos that you order at a restaurant but you should most certainly give them a go at home!

They are filled with flaky and juicy cod, topped with classic shredded cabbage and drizzled with a spicy Sriracha lime crema (because everyone as Sriracha in their fridge!). 

Ingredients for Blackened Cod Fish Tacos with Sriracha Lime Crema: 

  • Cod Filets
  • Blackened Spice Mix: smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, cayenne pepper, pepper and salt 
  • Canola oil
  • Sour Cream
  • Sriracha
  • Juice + Zest of a lime
  • Tortillas
  • Toppings: radishes, cilantro, avocado, and shredded cabbage 

These are really great staple tacos. There is nothing too wild and crazy about them (prep wise!) but they are still like ‘go for thirds’ good. I’ll even tell you a secret… I totally always eat them on low carb tortillas. The flavor still shines through and I feel like I am eating something a little better for me. You could also wrap them up in some butter lettuce for a low-carb taco. 

I always try to eat a healthier meal on the weeknights.

The cod is seasoned with a classic blackened seasoning, very lightly pan fried up (or you could grilled them!) and topped off with shredded cabbage, chopped cilantro, lime juice, avocado slices and a creamy Sriracha crema for some heat.

This recipe is great for a crowd or if you’re having people over on the weekends as well.

The classic flavor profile on these tacos is a crowd favorite and suits many palettes. 

Wishing you all a wonderful weekend filled with tacos, beergaritas and relaxation. See you all back for the Sunday Slate 🙂 

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Blackened Cod Fish Tacos with Sriracha Lime Crema

  • Author: Elizabeth Van Lierde
  • Yield: 4-5 1x
  • Category: Dinners
  • Cuisine: Tacos

Description

Blackened cod fish tacos filled with flaky and juicy cod, topped with classic shredded cabbage and drizzled with a spicy Sriracha lime crema. This easy taco recipe will give you restaraunt quality tacos at home!


Scale

Ingredients

11.5 Lbs of fresh Cod filets

2 Teaspoons of smoked paprika

1 1/2 Teaspoon of onion powder

1 1/2 Teaspoon of garlic powder

1 Teaspoon of dried oregano

1 Teaspoon of brown sugar

1/2 Teaspoon of cayenne pepper

1/2 Teaspoon of freshly cracked pepper

1 Teaspoon of kosher salt

3 Tablespoons of canola oil

1 Cup of Sour Cream

23 Tablespoons of sriracha

Zest of one lime

Juice of one lime

810 Small tortillas

Toppings: radish slices, chopped cilantro, avocado slices and fresh shredded cabbage (I use a bagged blend from the salad section, sue me).


Instructions

  1. In a small bowl combine smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, cayenne pepper, freshly cracked pepper, kosher salt and mix to combine spices. Rub cod filets with blackened spice blend on each side.
  2. In a medium skillet heat canola oil on medium-high heat. Test with a drop of water, water should ‘dance’ and sizzle to know pan is hot enough, usually takes 1-2 minutes. Drop cod filets into oil and cook for 2-3 minutes on each side. *Tip, use a fish spatula for easier flipping and less pan stick. Remove fish from pan when it begins to ‘flake’ easily and place on a paper towel lined plate. 

  3. Heat tortillas via microwave in wet paper towels or gas stove burner (10 secs on each side should do it).
  4. In a small bowl combine sour cream, Sriracha and lime zest.  Layer your warmed tortilla with shredded cabbage and cod filets cut into large ‘chunks’ and drizzle with fresh lime juice. Top with desired toppings. Save Sriracha crema for last.

Notes

*Tip! I transfer the crema into a zip lock back and drizzle on for the ultimate ‘restaurant’ feel at home. 

3 Comments

  1. January 20, 2018 / 4:54 am

    yassss these look SO delicious! love the layout of everything, queen of beautiful flat lays! have a great weekend 🙂

  2. Betzabel
    January 20, 2018 / 9:53 am

    I am so gonna try this today! Never had a fish taco before so wish me luck.

  3. Yves Antaya
    March 23, 2018 / 1:42 am

    Just made it for my son and me, easy and very tasty, to have again.

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