It’s grilling season and what better way to ring in summer than with Sarah McCune’s fish taco recipe made with heart-healthy* Mazola® Corn Oil!

Blackened Fish Tacos

  • Yield:

    4 servings

  • Total Time:

    25 mins

  • Prep Time:

    15 mins

  • Cook Time:

    10 mins


  • 1 pound cod or other white fish, cut into long strips
  • 1 bag prepped crunchy slaw*
  • 1 Avocado
  • 2 limes, juiced
  • ½ bunch cilantro, chopped
  • 2 tablespoons honey
  • ¼ cup Greek yogurt
  • 8–10 tortillas
  • 4 tablespoons Mazola® Corn Oil
  • 3 teaspoons chili powder
  • 3 teaspoons onion powder
  • 3 teaspoons garlic powder
  • 1 teaspoon fresh ground pepper
*If your slaw comes undressed:
  • 3 tablespoons Mazola® Corn Oil
  • 1 tablespoon vinegar
  • Salt and pepper to taste


  1. In a sauce bowl, smash avocado until creamy. Add lime juice, honey, and Greek yogurt, and mix well.
  2. Add chopped cilantro and salt to taste.
  3. If needed, combine slaw with Mazola® Corn Oil, vinegar, salt and pepper in a large bowl.
  4. On a platter, arrange fish and coat with 3 tablespoons Mazola® Corn Oil.
  5. Rub spice mix of chili powder, onion powder, garlic powder, 2 teaspoons salt and fresh ground pepper evenly on fish.
  6. On a hot grilling pan, place fish carefully and don’t move for 2–3 minutes. Gently turn over to cook evenly.
  7. Cook for another 3 minutes, or until cooked through.
  8. Warm tortillas and layer your crema and crunchy slaw over top of the fish and enjoy!

Recipe by Sarah McCune of @growingupsarita