These Blackened Cod Tacos on corn tortillas are a flavorful, Low FODMAP twist on a classic favorite, perfect for taco night or a quick weeknight dinner.

Featuring tender, spiced cod, crunchy cabbage, and fresh radish slices, all tucked into soft corn tortillas, this dish delivers bold flavors without triggering digestive discomfort.

What’s in It?

Cod is naturally Low FODMAP, offering a lean source of protein and omega-3s, while the blackened seasoning adds a smoky, spicy flavor that’s perfectly balanced.

Corn tortillas, a Low FODMAP and gluten-free option, make for a soft, safe base that pairs perfectly with the flavorful cod.

The fresh crunch of cabbage and radish not only adds texture but also keeps the meal light and satisfying.

What makes this recipe POP!

What really takes these tacos to the next level is the sriracha mayo.

Thanks to the testing by Monash University, you can enjoy the kick of sriracha without worrying about digestive issues.

According to Monash University, Sriracha is classified as low FODMAP in servings of up to 1 teaspoon (5 grams). While it does contain small amounts of garlic, this portion size is generally well-tolerated by most individuals on a Low FODMAP diet. However, it’s worth noting that some people may still react to the spiciness due to the capsaicin content, which is not related to FODMAPs. So, if you have a sensitivity to spicy foods, it’s best to proceed with caution even if Sriracha is technically low FODMAP in small servings​.

Mixed with mayo, this sauce provides a creamy heat that ties the whole dish together, making each bite flavorful and satisfying.

These Blackened Cod Tacos are proof that you don’t have to sacrifice flavor while sticking to a Low FODMAP diet. Enjoy them as a quick, gut-friendly meal that’s packed with texture, nutrition, and just the right amount of spice.

Blackened Cod Tacos

Serves 4

Ingredients

Instructions

1. In a small bowl, combine the mayonnaise and the sriracha. Set aside.

2. Pat cod filets dry with a paper towel, then season with salt, ground cumin, and chili powder.

3. Preheat a skillet with olive oil, place the seasoned fish on the skillet and cook for 4 to 5 minutes on each side, until the fish becomes opaque and charred. Once cooked, flake into large chunks.

4. Warm the tortillas on the skillet for 1 minute per side. Spread the sriracha mayonnaise on each tortilla and top with the blackened cod, radishes, cabbage, feta cheese, and cilantro. 

5. Option to add more sriracha for more heat! Garnish with a squeeze of lime

Recipe Notes

• Leftovers
  Keep all ingredients refrigerated separately. Refrigerate in an airtight container for up to 2 days

• Serving Size
  One serving is equal to two tacos

• More Flavors
  Add more vegetables like cherry tomatoes, coleslaw mix, cucumbers, and bell peppers.

• No Cod
  Use canned salmon, canned tuna, canned sardines, or any protein of choice.