Blackened Cod Fish Tacos with Chipotle Aioli
These blackened cod fish tacos deliver bold, restaurant-quality flavor with flaky, marinated cod, creamy chipotle aioli, and fresh toppings. A perfect weeknight meal that's both easy and impressive.
Ingredients
- For the Fish:
- 1 lb cod fish – fresh or thawed cut into portions
- 1 tbsp oil for cooking – for the pan
- 1 tbsp butter – adds richness and prevents sticking
- For the Marinade:
- 2 tbsp sunflower oil – or any neutral oil
- 1 whole lime – juiced and zested
- 1 tsp blackening seasoning – not regular chili powder
- 1 pinch kosher salt – enhances flavor
- For the Chipotle Aioli:
- 1 tbsp apple cider vinegar
- ¾ tsp chipotle powder – not chili powder
- ½ tsp ground cumin
- ½ tsp salt – or to taste
- ⅛ tsp dried oregano
- ⅛ tsp garlic powder – not fresh garlic
- ½ cup mayonnaise – quality brand preferred
- 1 tbsp dijon mustard – adds depth
- 1 tbsp lime juice – fresh squeezed
- For Assembly:
- 16 corn tortillas – small size preferred
- 2 cups cabbage – thinly sliced
- Fresh cilantro – to taste chopped
- Pico de gallo – as needed homemade or store-bought
- 2 –3 limes – cut into wedges for serving
Instructions
- Marinate the Fish:
- Combine sunflower oil, lime juice and zest, blackening seasoning, and kosher salt in a shallow dish. Coat the cod pieces evenly and refrigerate for 30 minutes, flipping once halfway through.
- Make the Chipotle Aioli:
- In a bowl, whisk together apple cider vinegar, chipotle powder, cumin, salt, oregano, and garlic powder. Add mayonnaise, dijon mustard, and lime juice. Mix until smooth. Taste and adjust as needed.
- Cook the Cod:
- Heat a heavy skillet (preferably cast iron) over medium-high heat. Add oil and butter. When hot, place marinated cod in the pan without overcrowding. Cook undisturbed for 3–4 minutes until a golden crust forms. Flip and cook another 2–3 minutes until opaque and cooked through.
- Warm the Tortillas:
- Heat corn tortillas over a gas flame or in a dry skillet until lightly charred and pliable. Keep warm wrapped in a clean towel.
- Assemble the Tacos:
- Start with warm tortillas. Add cabbage, then flaked cod. Drizzle with chipotle aioli. Top with pico de gallo and chopped cilantro. Serve with lime wedges.
Notes
Fish Alternatives: Mahi mahi, halibut, or tilapia can be used in place of cod. Make-Ahead Tip: Chipotle aioli can be made up to 3 days in advance. Dairy-Free Option: Use oil instead of butter and vegan mayo for aioli. Homemade Blackening Seasoning: Mix paprika, cayenne, garlic powder, onion powder, thyme, and oregano if store-bought isn't available. Storage: Store cooked fish and toppings separately. Reheat fish gently in a skillet. Serving Ideas: Pair with Mexican rice, beans, or avocado salad. Great for taco bars!
