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Blackened Fish Tacos with Homemade Pico de Gallo

I know it's only March, but I am counting down the days until I get to experience some summer weather! We've been having some nicer weather this week (and when I say nicer, I mean not completely freezing) so I've been in the mood for summer foods. These blackened fish tacos were the perfect dinner this week! I added a recipe for fresh homemade pico de gallo for taco topping as well as a buddy for tortilla chips.

Pico de Gallo

1/2 yellow onion

3 roma tomatoes

1/2 jalapeno

1 lime

1 bunch of cilantro

Chop all ingredients (to desired size) and mix together in a bowl until incorporated. Set aside for later.

Cod Bath

1/2 cup milk

1 tsp cayan

1 tsp paprika

1/2 tsp cumin

1/2 Johnny's garlic salt

1/2 ground black pepper

Oil and heat a skillet to medium high. Whisk all cod bath ingredients in a bowl or large pie plate. Bathe cod for about 5-10 minutes until all of the fish is coated well. Move the fish to the skillet and cook on each side for about 5 minutes, or until fish is tender and flaky.

*While cod is cooking, continue to spoon or brush bathing liquid to keep the fish from drying out!

To assemble the tacos, place the fish on top of a bed of chopped cabbage. Continue by topping with pico de gallo or other desired taco toppings (cheese, sour cream, avocado, etc.). Enjoy!


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