Blackened Tilapia Tacos
Bold, zesty, and refreshing, these blackened baja fish tacos are the perfect spring or summer dinner the whole family will love!
Servings: 4
Ingredients
For the Tilapia:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tilapia fillets
- 2 tablespoons olive oil
For the Avocado Cilantro Sauce:
- 1 ripe avocado
- ¼ cup sour cream
- 2 tablespoons lime juice (about 1 lime)
- 1 small garlic clove
- ¼ cup fresh cilantro leaves
- 2 tablespoons olive oil
- ¼ teaspoon salt
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups shredded red cabbage
- ¼ cup diced white or yellow onion
- ¼ cup chopped fresh cilantro
- Lime wedges and jalapeno slices, for serving (optional)
Instructions
Prepare the tilapia:
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and black pepper.1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper, ½ teaspoon salt, ½ teaspoon black pepper
- Pat the tilapia fillets dry with a paper towel and coat both sides with olive oil. Rub the spice mixture evenly over both sides of each fillet.4 tilapia fillets, 2 tablespoons olive oil
- Heat a large non-stick skillet over medium-high heat. Add a little olive oil if needed. Cook the fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before breaking into large chunks.
Make the avocado cilantro sauce:
- In a blender or food processor, combine avocado, sour cream, lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.1 ripe avocado, ¼ cup sour cream, 2 tablespoons lime juice, 1 small garlic clove, ¼ cup fresh cilantro leaves, 2 tablespoons olive oil, ¼ teaspoon salt
Assemble the Tacos:
- Place a layer of shredded red cabbage on each tortilla. Top with chunks of blackened tilapia, a drizzle of avocado cilantro sauce, diced onion, and chopped cilantro.8 small corn or flour tortillas, 2 cups shredded red cabbage, ¼ cup diced white or yellow onion, ¼ cup chopped fresh cilantro
- Serve with lime wedges for squeezing over the top and jalapeno slices, if desired.Lime wedges and jalapeno slices, for serving
Notes
- Save time by using store-bought shredded red cabbage or coleslaw mix.
- Wrap tortillas in a damp paper towel and microwave in 30-second bursts, or warm them in a dry skillet for a slightly crispy texture.
- Try using shrimp, salmon, or chicken instead of tilapia.
- Use whole wheat, low-carb, or even lettuce wraps for a lighter option.
- Add thinly sliced radishes, crispy tortilla strips, or pickled onions for more texture.
- Adjust the cayenne pepper in the spice blend or add a dash of hot sauce for more spice.
- Replace sour cream in the sauce with dairy-free yogurt or more avocado to make this dairy-free.
- Serve with a side of Mexican street corn, black beans, or cilantro-lime rice.
- Create a taco bar and let everyone assemble their own tacos. Provide extra toppings like diced tomatoes, cheese, or pickled jalapenos.
- The best way to store leftovers is to keep all the components separate, so only assemble the tacos that will be eaten.
- Store cooked tilapia in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave for 30 seconds to 1 minute.
- Store the sauce in an airtight container with plastic wrap pressed against the surface to minimize browning. It’s recommended to use it within 24 hours.
- Keep the tortillas in a sealed bag at room temperature for up to a week, or refrigerate for longer freshness.
- Store the cabbage and any additional toppings separately in sealed containers.
Nutrition
Calories: 543kcal | Carbohydrates: 36g | Protein: 40g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 93mg | Sodium: 573mg | Potassium: 1088mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1773IU | Vitamin C: 35mg | Calcium: 119mg | Iron: 3mg
