Blackened Tilapia Tacos Recipe

Taco night gets a whole lot more fun with these tilapia tacos. The fish is tossed in smoky spices, seared until it’s got those crispy edges, and tucked into warm tortillas with crunchy cabbage, creamy avocado sauce, and a big squeeze of lime. It’s messy in the best way and packed with flavor in every bite.

Jump to Recipe

We’re big on Mexican-style meals at home, and while we love our usual taco soup and taco eats like quesabirria tacos and smash burger taco, these tilapia tacos are the move when we want something a little lighter but still totally satisfying. They’re one of my favorite taco bar choices, plus they’re quick to make, easy to switch up, and always disappear fast.

Why You’ll Love This Recipe

• Simple ingredients: Everything you need is easy to find and probably already in your kitchen.
• Quick and easy: Ready in under 30 minutes.
• Easy to make your own: Swap toppings, tortillas, or sauces to fit what you like or need.
• Great for meal prep: Cook the fish ahead of time and build tacos during the week for.
• Easy on the stomach: Smoky spices and seared fish bring bold flavor without feeling heavy.
• Filling and satisfying: Tilapia keeps it filling without being too rich or greasy.

How to Make Tilapia Tacos

These easy tilapia tacos hit the sweet spot between fresh and filling. Season and cook the fish, whip up a quick sauce, and you’re ready to build your tacos. With only about 10 minutes of prep, you’ll have a crowd-pleasing taco night dinner.

Scroll to the bottom of this post for a printable recipe card with all the ingredients, measurements, and step-by-step instructions.

Ingredients You Need

For the tilapia:

• Tilapia fillets: Tilapia is my go-to for tacos because it’s mild, easy to work with, and picks up flavor really well. Plus, it stays firm when cooked, so it doesn’t fall apart in your tortilla.
• Olive oil
• Spice blend: I like using smoked paprika, garlic powder, onion powder, cumin, and a pinch of cayenne to give the fish a bold, smoky flavor.
• Salt and pepper

For the avocado cilantro sauce:

• Avocado: Use a ripe one so the sauce turns out extra smooth and creamy.
• Sour cream
• Lime juice
• Garlic
• Fresh cilantro
• Olive oil 
• Salt

For the tacos:

• Tortillas: Use corn, flour, or whatever you have on hand.
• Red cabbage: Adds great crunch. For extra flavor, toss it with a little lime juice and salt before adding it to your tacos.
• White onion 
• Cilantro
• Lime wedges
• Jalapeño slices

Step-By-Step Instructions

If tilapia tacos sound like a lot, don’t worry. They’re super simple. Cook up the fish with some seasoning, blend the sauce, then pile everything into a tortilla and dig in.

Step 1: Cook the tilapia

1. Mix all the spices for the fish in a small bowl.
2. Pat the tilapia dry and rub each fillet with a bit of olive oil. Coat both sides with the spice mix.
3. Heat a skillet over medium-high, add a little more oil, and cook the fillets for about 3 to 4 minutes per side until the fish flakes easily with a fork. Let it rest for a few minutes, then break into chunks.

Step 2: Blend the sauce

1. Add all the sauce ingredients to a blender or food processor.
2. Blend until smooth. Slowly add 2 to 4 tablespoons of water, a little at a time, until you reach the consistency you like.

Step 3: Build your tacos

1. Add a layer of shredded red cabbage to each tortilla.
2. Top with chunks of cooked tilapia and a spoonful of avocado cilantro sauce.
3. Finish with chopped onion, fresh cilantro, and a squeeze of lime right before serving.

Substitutions

• Tilapia fillets: Any mild white fish like cod, halibut, or mahi-mahi work great.
• Spices: A store-bought blackening or Cajun seasoning is a quick shortcut. Just check the label for added salt or sugar.
• Lime juice: Lemon juice or a splash of apple cider vinegar will do the trick.
• Garlic clove: Swap with a pinch (about 1/4 teaspoon) of garlic powder or use roasted garlic for a softer flavor.
• Fresh cilantro: Try flat-leaf parsley or even fresh basil.
• Small tortillas: Any tortillas you like will work.
• Red cabbage: Green cabbage, romaine, or even broccoli slaw make great substitutes.

Expert Tips

• Warm up the tortillas: Toast them in a dry pan or over a flame for a little extra flavor and a softer, more flexible texture.
• Dry the fish: Give the fillets a quick pat with paper towels. This helps the seasoning stick and gives you a better sear in the pan.
• Let it rest: After cooking, give the fish a few minutes to rest before breaking it up. It stays juicier and holds together better.
• Go easy on the heat: You want that nice blackened crust without burning the fish. Medium-high heat gets the job done.
• Tweak the sauce: If your sauce is too thick to drizzle, stir in a little water or lime juice until it loosens up.
• Pile on your favorites: Add whatever toppings like pickled onions, sliced avocado, crumbled cheese, tomatoes, or a splash of hot sauce or crema.

How to Store This Recipe

For the best results, store each component separately. Place the cooked fish in an airtight container and refrigerate for up to 3 days. Keep the avocado cilantro sauce in a separate sealed jar or container. It should stay fresh for about 3 days in the fridge, but be sure to give it a stir before using.

Toppings like shredded cabbage or sliced onions can be stored in containers or zip-top bags for easy taco assembly later. Avoid freezing the fish, as it may dry out when reheated.

What to Serve with Tilapia Tacos

Tacos this good deserve sides that can keep up. Mexican street corn, salsa ranchera, or a fresh mango salsa adds just the right pop of flavor and color. If you’re after something lighter, go with sliced avocado, a  refreshing summer salad, or grilled veggies. For a heartier plate, black beans or cilantro-lime rice are always a solid move.

More Easy Lunch Recipes To Try

• Ham and cheese sliders
• Blackened chicken tenders
• Cheese-stuffed meatloaf
• Air fryer pork chops
• Chicken and asparagus bake

25-Minute Tilapia Tacos Recipe

Author: Jessica Haggard

These blackened tilapia tacos are everything you want in a weeknight dinner. They’re bold, unfussy, and ready in under 25 minutes. Just season the fish, cook it, blend the sauce, and start building. Once you taste them, you’ll wonder why you ever bothered with takeout.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner, Lunch

Cuisine Mexican

Servings 4 servings

Calories 435 kcal

Ingredients

 

US CustomaryMetric

 

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For the tilapia:

• 4 medium tilapia fillets
• 2 tablespoons olive oil
• 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 ground black pepper

For the avocado cilantro sauce:

• 1 avocado ripe
• ¼ cup sour cream or Greek yogurt
• 1 large lime juiced
• 1 clove garlic minced
• ¼ cup cilantro fresh and chopped
• 2 tablespoons olive oil
• ¼ teaspoon salt

For the tacos:

• 8 small tortillas corn, flour, or low-carb alternative, warmed
• 2 cups red cabbage shredded
• ¼ cup white onion diced
• ¼ cup cilantro fresh and chopped
• 1 medium Lime wedges for serving
• 1 small Jalapeno sliced

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Instructions

 

For the fish:

• Mix all the spices for the fish in a small bowl.
• Pat the tilapia dry and rub each fillet with a bit of olive oil. Coat both sides with the spice mix.
• Heat a skillet over medium-high, add a little more oil, and cook the fillets for about 3 to 4 minutes per side until the fish flakes easily with a fork. Let it rest for a few minutes, then break into chunks.

For the sauce:

• Add all the sauce ingredients to a blender or food processor.
• Blend until smooth. Slowly add 2 to 4 tablespoons of water, a little at a time, until you reach the consistency you like.

Assemble the Tacos:

• Add a layer of shredded red cabbage to each tortilla.
• Top with chunks of cooked tilapia and a spoonful of avocado cilantro sauce.
• Finish with chopped onion, fresh cilantro, and a squeeze of lime right before serving.

Notes

• Toast them in a dry pan or over a flame for a little extra flavor and a softer, more flexible texture.
• Give the fillets a quick pat with paper towels. This helps the seasoning stick and gives you a better sear in the pan.
• After cooking, give the fish a few minutes to rest before breaking it up. It stays juicier and holds together better.
• You want that nice blackened crust without burning the fish. Medium-high heat gets the job done.
• If your sauce is too thick to drizzle, stir in a little water or lime juice until it loosens up.
• Add whatever toppings like pickled onions, sliced avocado, crumbled cheese, tomatoes, or a splash of hot sauce or crema.

Serve: Serve these tacos with something that matches their bold flavor. Try Mexican street corn, salsa ranchera, or mango salsa for a fresh pop, avocado or summer salad for something light, or black beans and cilantro-lime rice if you want something more filling.

Store: For best freshness, store everything separately. Keep the cooked fish in an airtight container in the fridge for up to 3 days. The avocado cilantro sauce should be sealed in its own container and stirred before using. Toppings like cabbage and onions can go in containers or zip-top bags. Skip the freezer, since the fish can dry out when reheated.

Nutrition

Calories: 435kcalCarbohydrates: 14gProtein: 37gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 93mgSodium: 612mgPotassium: 1088mgFiber: 6gSugar: 6gVitamin A: 1817IUVitamin C: 43mgCalcium: 171mgIron: 5mg

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