Name: Blackened Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 tilapia fillets; 2 tbsp olive oil; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1/2 tsp cayenne pepper, optional, for heat; 1/2 tsp salt; 1/2 tsp black pepper; 1 ripe avocado; 1/4 cup sour cream or Greek yogurt; 2 tbsp lime juice, about 1 lime; 1 small garlic clove; 1/4 cup fresh cilantro leaves; 2 tbsp olive oil; 1/4 tsp salt; 2-4 tbsp water (to thin, as needed); 8 small corn or flour tortillas, warmed; 2 cups shredded red cabbage; 1/4 cup diced white or yellow onion; 1/4 cup chopped fresh cilantro; Lime wedges, for serving; Jalapeno, sliced (optional)

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My Blackened Fish Tacos bring the perfect balance of smoky spice and fresh crunch. Served in warm tortillas topped with a crisp slaw with a zesty sauce for a satisfying meal.

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Fish tacos are already amazing, but blackened fish tacos? That’s when things get seriously mouthwatering. The perfect crust of bold spices seared onto flaky white fish, especially when it’s tucked into a warm tortilla with all the fresh fixings especially when paired well with margarita punch.

Whether it’s a weeknight dinner or a casual gathering, these tacos are the perfect way to bring some zing to the table!

Why I love this recipe

I’m a big fan of anything with bold flavor, and these tacos have it all! The blackened tilapia is smoky and savory, while the avocado-cilantro sauce adds the perfect creamy balance. It’s a recipe that comes together in no time. Just 30 minutes, and I can serve it for a quick weeknight dinner or impress guests on the weekend.

Ingredients

For the Tilapia: tilapia fillets, olive oil, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, salt, and black pepper
For the Avocado Cilantro Sauce: avocado, sour cream or Greek yogurt, lime juice, garlic clove, fresh cilantro leaves, olive oil, salt, and water
For the Tacos: Jalapeno, corn or flour tortillas, red cabbage, white or yellow onion, fresh cilantro, and lime wedges

Step by step

In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and 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.
Heat a large non-stick skillet over medium-high heat, adding olive oil if needed. Cook the fillets for 3-4 minutes per side, until the fish is opaque and flakes easily. Remove from heat and let rest for a few minutes before breaking into chunks.

fish fillets with blackening seasoning before cooking

In a blender (affiliate link) or food processor, combine avocado, sour cream (or Greek yogurt), 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.
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.
Serve with lime wedges for squeezing over the top.

avocado sauce ingredients in bowls surrounding food processor

Tips for best results

Ensure to pat the fish dry before seasoning it to help the spices stick better.
Adjust the cayenne pepper to your spice tolerance. Skip it if you prefer a milder taco.
Let the tilapia rest for a minute if you have time before breaking it into chunks. This helps lock in the flavors.

Variations

You can truly customize this dish! Instead of tilapia, try other flaky fish like cod or haddock. If you prefer more substantial, grilled shrimp is a delicious option.

Also, if you want a zesty boost in your sauce, toss in some jalapeños or more cilantro. Additionally, roasted bell peppers or corn make a fantastic addition. The options are endless, and that’s what makes this recipe so fun!

Looking for more fish recipes? You should try my crispy Southern fried catfish and smoked salmon bagel.

Serving suggestions

These tacos can be a complete meal on their own or you can pair them with a veggie side like cowboy caviar, cucumber corn salad, or grilled peppers.

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Storage

These tacos are best enjoyed fresh, but you can store the leftover tilapia and avocado cilantro sauce separately in the fridge for up to 2 days. I wouldn’t recommend storing the assembled tacos, as the tortillas can get soggy. If you’re prepping for later, keep the fillings separate until you’re ready to serve.

If you try this recipe please comment and rate it below, I love hearing from you!