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Top-down image of two blackened tilapia tacos loaded with grilled fish, onions, purple cabbage, creamy avocado sauce, and garnished with cilantro.

Blackened Tilapia Fish Tacos

These Blackened Tilapia Fish Tacos are bold, flavorful, and ready in 30 minutes. Spiced tilapia fillets are pan-seared to perfection, tucked into warm tortillas, and topped with a creamy avocado cilantro sauce and crunchy slaw. Perfect for Taco Tuesday, summer dinners, or any quick weeknight meal.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Mexican-Inspired
Servings: 4
Author: Shilpa

Equipment

Ingredients

For the Tilapia

For the Avocado Cilantro Sauce

  • 1 avocado ripe
  • ¼ cup sour cream or Greek yogurt
  • 2 tablespoons lime juice about 1 lime
  • 1 clove garlic
  • ¼ cup cilantro chopped
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 2-4 tablespoons water as needed to thin

For the Tacos

  • 8 small tortillas warmed
  • 2 cups red cabbage shredded
  • ¼ cup onion diced
  • ¼ cup cilantro chopped
  • Sliced jalapeños optional

Instructions

Season and Cook the Tilapia

  • In a small bowl, stir together the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper.
  • Pat the tilapia fillets dry with paper towels and brush both sides with olive oil. Coat each fillet evenly with the spice blend.
  • Heat a large non-stick skillet over medium-high heat. Add a little oil, then cook the fillets for 3 to 4 minutes per side until the fish flakes easily with a fork. Remove from the pan and let rest for 5 minutes before flaking into large chunks.

Blend the Avocado Cilantro Sauce

  • In a food processor or blender, combine avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth and creamy. Add water 1 tablespoon at a time until the sauce reaches a pourable consistency.

Assemble the Tacos

  • Place a small handful of shredded cabbage on each warmed tortilla. Add chunks of blackened tilapia, then top with diced onion, cilantro, and a generous drizzle of avocado cilantro sauce. Garnish with jalapeño slices if using.
  • Serve with lime wedges for squeezing over the top.

Notes

  • 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.

Nutrition

Calories: 613kcal | Carbohydrates: 42g | Protein: 42g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 93mg | Sodium: 991mg | Potassium: 1066mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1772IU | Vitamin C: 35mg | Calcium: 165mg | Iron: 5mg
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