Avocado Crema & Blackened Cod Fish Tacos

A super simple blackened fish taco recipe served with a crunchy slaw, creamy avocado sauce, and corn tortillas.


Servings: 4-5

For the Avocado Crema:

  • 1 ripe Avocado, pitted
  • 1 cup Fresh Cilantro
  • 1/4 cup Water
  • 1/4 cup Lime Juice, freshly squeezed
  • 1 tbsp. Apple Cider Vinegar
  • 1 Garlic Clove
  • Salt & Black Pepper, to taste

For the Tacos:

  • 4 17-oz. Vita Ice Orange Mango, for serving
  • 6 Corn Tortillas
  • 1 - 1 1/2 lbs. Fresh Cod, or frozen and thawed
  • 2 tbsp. Olive Oil
  • 2 tsp. Garlic Powder
  • 2 tsp. Ground Cumin
  • 2 tsp. Chili Powder
  • 1 tsp. Paprika
  • 1 tsp. Dried Oregano
  • 1 tsp. Salt
  • Red Cabbage, shredded, for serving
  • Cilantro, for serving
  • Jalapenos, for serving
  • Lime Wedges, for serving


  1. Mix the spices together (garlic powder, ground cumin, chili powder, paprika, dried oregano, and salt).
  2. Season the cod evenly with the seasoning mix. Cover and let it marinate in the fridge for at least 10 minutes.
  3. In the meantime, make the avocado crema by adding all ingredients into a food processor and blend until smooth. Add more water or lime juice to thin out, if needed. Season with salt and black pepper to taste.
  4. Add the olive oil to a large skillet over medium high heat.
  5. Add the marinated fish to the hot skillet, cooking 3-4 minutes on each side, or until crispy and fully cooked. Once cooked, use a fork to separate into bite-sized chunks.
  6. Heat up the corn tortillas on a griddle.
  7. To assemble the tacos, add an equal amount of the blackened cod into the warm tortillas. Next add a generous dollop of the avocado crema and shredded cabbage. Garnish with sliced jalapenos and fresh cilantro leaves.
  8. Serve immediately with lime wedges and Vita Ice Orange Mango for a refreshing drink that'll compliment this easy fish dinner!