Past Recipes
Blackened Cod Tacos

Blackened Cod Tacos with Avocado and Lime Crema

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Recipe Details


Culinary crossover alert! This flavorful fusion was modeled after a recent Plated hit, which matched Cajun spice-blackened fish with a cool and creamy sauce. Chef Elana’s remix tucks that popular pair into soft corn tortillas, along with sliced avocado and bright corn salsa for classic Mexican flair. Served with a crunchy red cabbage slaw, dinner just became the best of both worlds.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • cod
    12 ounces
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • limes
  • avocado
  • garlic
    1 clove
  • jalapeño
  • corn tortillas
    corn tortillas
  • apple cider vinegar
    1 tablespoon
    apple cider vinegar
  • shredded red cabbage
    1 cup
    shredded red cabbage
  • mayonnaise
    1 1/2 ounce
  • corn
    1 1/2 cup
  • dried thyme
    1 teaspoon
    dried thyme
  • onion powder
    1 teaspoon
    onion powder
  • sweet paprika
    1 teaspoon
    sweet paprika
  • garlic powder
    1 teaspoon
    garlic powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 10" medium nonstick pan

Cooking Steps

  1. Season Cod

    Season Cod

    Preheat oven to 425ºF. Pat cod dry with paper towel. Season with spice mix, ½ teaspoon salt, and as much cayenne pepper as desired (it’s spicy!). Set aside to marinate at room temperature.

  2. Prepare Ingredients

    Prepare Ingredients

    While fish marinates, halve limes. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, and thinly slice. Squeeze over juice of ½ lime. Mince garlic. Rinse jalapeño and halve lengthwise. Using a knife tip, discard seeds and mince as much as desired. Wrap tortillas in foil and place in oven to warm, about 10 minutes.

  3. Make Slaw and Crema

    Make Slaw and Crema

    While tortillas warm, in a large bowl, whisk together apple cider vinegar, juice of 1 lime, ½ tablespoon olive oil, and ¼ teaspoon salt until fully combined. Add cabbage and toss to coat. In a small bowl, whisk together mayonnaise, juice of remaining ½ lime, ⅛ teaspoon salt and black pepper as desired. Set aside both until ready to serve.

  4. Make Corn Salsa

    Make Corn Salsa

    Heat ½ tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add garlic and jalapeño. Sauté until softened, about 3 minutes. Add corn to pan and season with ¼ teaspoon salt and black pepper as desired. Cook until corn is warmed through and bright yellow, about 3 minutes. Transfer to a medium bowl to cool slightly.

  5. Blacken Cod

    Blacken Cod

    Wipe pan from corn clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add cod and sear until spices are blackened and fish is opaque, 2-3 minutes per side. Transfer to a plate and using a fork, flake fish into bite-size pieces.

  6. Plate Cod Tacos

    Plate Cod Tacos

    Divide warmed tortillas evenly between 2 plates. Fill with blackened cod, corn salsa, and avocado. Spoon lime crema over top. Using a slotted spoon, serve slaw alongside, discarding any liquid left behind in the bowl. Dig in!

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