When the weather heats up and you want something quick, these blackened tilapia fish tacos deliver. Perfectly seasoned tilapia fillets are pan-seared to perfection and nestled in warm tortillas, topped with a creamy avocado cilantro sauce and crunchy red cabbage. This bold and bright dish brings together the best of seafood and summer recipes, making it ideal for Taco Tuesday, quick dinners, or even Sunday dinner recipes.

Overhead view of multiple blackened tilapia tacos filled with purple cabbage, grilled fish, onions, avocado sauce, and fresh cilantro, surrounded by limes and avocado halves.

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My husband is a big fan of fish, so tacos like these show up on our dinner table more often than not, especially in warmer months. He loves the bold seasoning on the tilapia, and I love how quick and low-fuss it is. Add that creamy avocado sauce and a squeeze of lime, and we’re both happy.

Why You Will Love This Recipe

Fast and Weeknight-Friendly: From start to finish in 30 minutes, perfect for busy evenings when you still want something satisfying.
Big on Flavor: The homemade spice rub turns simple tilapia into bold, smoky, blackened fish that holds its own against any taco shop.
Flexible to Serve: Use the fish in tacos, load it onto tostadas, or build out taco bowls with rice, cabbage slaw, and that creamy avocado sauce.
Light but Filling: Tilapia is a lean protein, and the fresh toppings keep things crisp, ideal for summer cooking without the heaviness.

Ingredients

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Raw tilapia fillets on a tray coated with homemade blackening spice blend, ready for cooking.

Step 1: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper. Pat the tilapia fillets dry with paper towels, then brush both sides with olive oil. Rub the spice mixture evenly over both sides of each fillet.

Tilapia fillets searing in a hot skillet with oil, developing a golden, seasoned crust.

Step 2: 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 the heat and let rest for a few minutes.

Pro Tip: For an extra flavor boost, let the seasoned tilapia rest for 10 minutes before cooking.

Ingredients for avocado cilantro sauce in a blender, surrounded by lime, sour cream, garlic, olive oil, water, and fresh cilantro.

Step 3: In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

Flat tortillas set in taco holders surrounded by cooked fish, shredded cabbage, onions, cilantro, and avocado sauce bottle.

Step 4: While the fish rests, warm your tortillas on a skillet or over a flame. Get your taco toppings ready: shredded cabbage, onions, cilantro, and the sauce in a squeeze bottle if you have one.

Two fully assembled blackened tilapia tacos with cabbage, fish, onion, cilantro, and avocado sauce, surrounded by ingredients used.

Step 5: Place a layer of shredded red cabbage on each warmed tortilla. Top with chunks of blackened tilapia, a drizzle of avocado cilantro sauce, diced onion, and chopped cilantro. Add sliced jalapeños if desired. Serve with lime wedges for squeezing over the top.

Example: I’ve served these with pineapple salsa and spicy pickled onions on the side for a taco night spread, and they disappeared fast.

Blackened tilapia tacos on a tiled surface with lime wedges, avocados, and a green napkin in the background, topped with green sauce, onions, and cilantro.

If you’re building a taco night spread, serve these Blackened Tilapia Tacos alongside my Roasted Cauliflower Lentil Tacos, a tray of Vegetarian Loaded Nachos, and a pan of Walking Taco Casserole. It’s a full-flavor, no-fuss dinner that works for everyone at the table.

Expert Tips

Don’t skip the spice rub. That smoky seasoning is what makes these blackened tilapia tacos stand out. Mix it up ahead of time and keep it in a jar for easy weeknight use. This spice rub is great on shrimp, too.
Use fresh or frozen tilapia. If you’re starting with frozen fillets, make sure they’re fully thawed and patted dry before seasoning. Too much moisture will keep the fish from getting that nice sear.
Control the heat. The cayenne in the spice mix is optional. Want more kick? Add a dash of hot sauce to the avocado sauce or toss in sliced jalapeños.
Make the sauce ahead. The avocado cilantro sauce can be prepped a few hours in advance. Just press plastic wrap directly on the surface to prevent browning.
Warm your tortillas. A dry skillet or open flame gives them that soft, slightly charred edge, totally worth the extra minute.
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the tilapia gently in a skillet over low heat to maintain its texture.

Not in the mood for avocado? Try my Cilantro Mint Chutney instead; it adds a bright, herby zing that pairs beautifully with blackened fish.

Serving Suggestions

These blackened fish tacos are perfect for:

Taco Night: A fun and flavorful option for family dinners.
Summer Recipes: Light and refreshing, ideal for warm weather.
Tilapia Dinner: A great way to enjoy this versatile fish fillet.
Blackened Fish Tacos with Mango Salsa: Add a sweet and spicy kick.
Turn it into a bowl: Make blackened tilapia in a bowl with rice, beans, and toppings, like I do in this Chicken Burrito Bowl.

Close-up side view of blackened tilapia tacos showing crisp fish, creamy green sauce, sliced onions, and vibrant purple cabbage on a white holder.

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