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Two tilapia tacos in flour tortillas topped with sliced jalapeños, avocado sauce, onion, cilantro, and shredded purple cabbage, served in taco holders.

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
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings
Calories 435 kcal

Ingredients
 
 

For the tilapia:

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

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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