Blackened Cod Tacos with Mango Salsa — Gluten-Free – Mikey’s LLC. Skip to content

blackened cod tacos with mango salsa


  • 1 ½ pounds boneless cod fillet, cut into 8 (3 oz) portions 
  •  2 tablespoons extra virgin olive oil
  •  4 teaspoons gluten-free blackening seasoning
  •  1 package Mikey’s Golden Turmeric Tortillas 
  •  2 ripe avocados, pits removed and cut into slices
  •  2 cups shredded red cabbage 
  •  1 cup store-bought mango salsa


  1. Heat oven to low broil.
  2. Place cod portions on a baking tray; rub with olive oil and sprinkle with blackening seasoning.
  3. Place cod in the oven on the center rack and broil until fully cooked (10-12 minutes).
  4. Heat Mikey’s tortillas according to the directions on the package. 
  5. Fill the tortillas with cod, avocado and cabbage.
  6. Top with mango salsa and serve.