Blackened Rock Cod Tacos with Lime Crema

Prep Time: 15 minutes | Cook Time: 6 minutes | Serves 4


  • ¾ cup sour cream
  • small handful cilantro
  • 2 Tablespoons lime juice
  • 2 pounds Wild Caught Pacific Rock Cod
  • 2 Tablespoons blackening spices, cajun seasoning or taco seasoning
  • 1 Tablespoon cooking oil
  • 1 Tablespoon butter
  • 2 cups 10-Minute Fish Taco Slaw
  • 12 4-6 inch flour tortillas (warmed)
  • Minced red onion, cilantro, avocado slices and lime wedges - optional, for serving


  1. Mince cilantro, cut lime in half and juice into a small bowl.
  2. Add sour cream to the bowl with minced cilantro and lime juice and stir to combine. Add a teaspoon of water a time to reach desired consistency - it should be "pourable". Set aside.
  3. Dry the rock cod with paper towels then season both sides with blackening spice.
  4. Heat the oil and butter in a large frying pan over medium-high heat.
  5. Once the pan is hot, add the rockfish. Let it cook undisturbed for 4 minutes then give the pan a shake so the fish releases from the pan.
  6. While the fish is cooking, warm tortillas and store in foil until ready to use.
  7. Flip the fish using a spatula and let it cook for 2 more minutes.
  8. Take the pan off of the heat and break the fish into smaller pieces.
  9. To serve the tacos, pile some slaw on a warm tortilla, top with a few pieces of blackened fish, any or all of the toppings, and a spoonful of the cilantro-lime crema. Serve with Cilantro-Lime Rice & enjoy!

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Nutritional Information (Per Serving, Estimated): Calories: 550 kcal, Total Fat: 26g, Saturated Fat: 9g, Trans Fat: 0g, Cholesterol: 120mg, Sodium: 980mg, Total Carbohydrates: 43g, Dietary Fiber: 3g, Sugars: 3g, Protein: 36g | Vitamins and Minerals: Vitamin A: 15% DV, Vitamin C: 15% DV, Calcium: 15% DV, Iron: 20% DV, Potassium: 10% DV