Blackened Fish Tacos Recipe
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These blackened fish tacos make a flavor bomb dinner you can’t miss out on! Tilapia fillets are infused with your favorite Mexican flavors, tucked in a tortilla with fresh cabbage and homemade avocado cilantro sauce, then topped with onion, cilantro, and a squeeze of lime. It’s perfect for anyone looking for a fresh, protein-packed meal that doesn’t weigh you down.
I live in a Mexican food-loving household. Among our favorite dishes are Mexican omelette, taco soup, and one pan chicken fajitas. When we’re in the mood for something lighter yet equally filling, our go-to is blackened fish tacos! They’re bold, smoky, and spicy, giving every bite a punch of flavor without a load of heavy ingredients.
These tacos also easily fit into low-carb, dairy-free, and even gluten-free diets with a few quick swaps. Serve them up for Taco Tuesday, a healthy lunch prep, or an effortless summer dinner on the patio. They’re fast, fun, and just the kind of meal that keeps you coming back for seconds, without the guilt.
Table of Contents (click to view)
Why You’ll Love This Recipe
- Easy recipe: This filling and flavorful meal is ready in 25 minutes or less.
- Basic ingredients: Everything is pantry-friendly or easy to find at any grocery store.
- Big flavor, light meal: Bold spices and seared fish bring the flavor without the heaviness of fried or overly cheesy dishes.
- Filling and satisfying: Made with lean white fish, this high-protein, low-fat dish helps keep you full without the bloat.
- Customizable: Whether you’re low-carb, dairy-free, gluten-free, or just eating clean, these tacos can easily be tailored to your needs.
- Meal-prep approved: Cook the fish ahead and assemble tacos throughout the week for healthy, grab-and-go meals.
How to Make Fish Tacos
With these easy fish tacos, you’ve got a balanced meal that’s as nutritious as it is delicious. Prep in just 10 minutes by seasoning and cooking the fish fillets, making the sauce, and then everything is ready to be assembled. Expect to impress with this crave-worthy taco night favorite!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the tilapia:
- Tilapia fillets: I use tilapia because it has a mild, neutral flavor that pairs well with bold seasonings and sauces without overpowering them. Its firm, flaky texture also holds up when cooked, making it easy to tuck into tortillas without falling apart.
- Olive oil
- Spices: I use a mixture of smoked paprika, garlic powder, onion powder, ground cumin, and cayenne pepper.
- Salt and ground black pepper
For the avocado cilantro sauce:
- Avocado: I recommend using ripe Hass avocados for their creamy, buttery texture.
- Sour cream
- Lime
- Garlic clove
- Fresh cilantro
- Olive oil
- Salt
For the tacos:
- Small tortillas: Use whatever kind you prefer or have available: corn, flour, or any low-carb alternative like cauliflower tortillas.
- Red cabbage: If you prefer more flavor, toss the cabbage with lime juice and a pinch of salt for a quick slaw that brightens the whole taco.
- White onion
- Fresh cilantro
- Lime wedges
- Jalapeno
Step-By-Step Instructions
Let’s start making fish tacos! I divided the instructions into 3 main steps to make it easier for you – prep the fish fillets, make the avocado cilantro sauce, then assemble the tacos.
Step 1: Season and cook fish fillets
- Combine all the tilapia seasonings in a small bowl.
- Pat the fish fillets dry with a paper towel and coat both sides with olive oil. Rub the spice mixture evenly over all sides of each fillet.
- Heat a large skillet over medium-high heat. Add a little olive oil. Cook the fillets for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before breaking into large chunks.
Step 2: Make the sauce
- In a blender or food processor, combine all the sauce ingredients.
- Blend until smooth.
- Add 2 to 4 tablespoons of water, starting with 1 tablespoon at a time, until the sauce thins to your desired consistency.
Step 3: Assemble the tacos
- Place a layer of shredded red cabbage on each tortilla.
- Top with chunks of tilapia, a drizzle of avocado cilantro sauce, then garnish with onion and cilantro.
- Serve with lime wedges for squeezing over the top.
Substitutions
This recipe uses easy, everyday ingredients. They’re also easy to swap out according to your diet or preferences. Here are my recommendations:
- Tilapia fillets: Use any mild-flavored white fish you like. Cod, halibut, or mahi-mahi are good options.
- Spices: Use a pre-mixed blackening or Cajun seasoning (just watch for added salt/sugar!).
- Lime juice: Substitute with lemon juice or apple cider vinegar in a pinch.
- Garlic clove: Replace with ¼ tsp garlic powder or roasted garlic for a milder flavor.
- Fresh cilantro: Not a fan of cilantro? Use flat-leaf parsley instead, or fresh basil for a different twist.
- Small tortillas: Keto flatbread is also a good option.
- Red cabbage: Swap with green cabbage, shredded romaine, or broccoli slaw.
Expert Tips
- Pat the fish dry: Don’t skip this step. It helps the spice rub stick better to the fillets and ensures a crispier sear.
- Watch the heat: Blackened doesn’t mean burnt! Medium-high heat is usually perfect for creating flavor without going overboard.
- Let the fish rest: Let the fish rest a few minutes before breaking into chunks. This helps them stay juicy and makes them easier to portion.
- Adjust the sauce consistency: Thin out the sauce with a splash of water or extra lime juice if it’s too thick to drizzle.
- Toast the tortillas: This is optional, but you can lightly toast your tortillas in a dry skillet or over a gas flame for added flavor and flexibility.
- Top to your liking: Pickled red onions, sliced avocado, crumbled queso fresco, diced tomatoes, or a quick drizzle of hot sauce or crema are good topping options.
How to Store This Recipe
Store components separately for best results. Place leftover 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 in the fridge for 3 days, but give it a stir before using.
Any prepped toppings like shredded cabbage or onions can be stored in containers or zip-top bags for easy assembly later. Avoid freezing the cooked fish if possible, as it may become dry when reheated.
What to Serve with Fish Tacos
Fish tacos pair perfectly with fresh, vibrant sides that complement their bold flavor and texture. Try serving them with Mexican street corn (elote) or a tangy mango salsa to brighten up the plate.
Want to keep it light? A side of sliced avocado, cucumber salad, or grilled veggies makes a refreshing, low-carb choice. For something heartier, cilantro-lime rice or black beans work beautifully.
More Easy Fish And Seafood Recipes To Try
- Honey mustard glazed salmon
- Spinach salmon burgers
- Tuna salad cucumber bites
- Fish stock
- Shrimp scampi
Easy Fish Tacos in 25 Minutes
Ingredients
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:
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:
- Combine all the tilapia seasonings in a small bowl.
- Pat the fish fillets dry with a paper towel and coat both sides with olive oil. Rub the spice mixture evenly over all sides of each fillet.
- Heat a large skillet over medium-high heat. Add a little olive oil. Cook the fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before breaking into large chunks.
For the sauce:
- In a blender or food processor, combine all the sauce ingredients.
- Blend until smooth.
- Add 2-4 tablespoons water, starting with 1 tablespoon at a time, until the sauce thins to your desired consistency.
Assemble the tacos:
- Place a layer of shredded red cabbage on each tortilla.
- Top with chunks of tilapia, a drizzle of avocado cilantro sauce, then garnish with onion and cilantro.
- Serve with lime wedges for squeezing over the top.
Notes
- Pat the fish dry – it helps the spice rub stick better to the fillets and ensures a crispier sear.
- Blackened doesn’t mean burnt! Medium-high heat is perfect for creating flavor without going overboard.
- Let the fish rest a few minutes before breaking into chunks – this helps them stay juicy and makes them easier to portion.
- Thin out the sauce with a splash of water or extra lime juice if it’s too thick to drizzle.
- This is optional, but you can lightly toast your tortillas in a dry skillet or over a gas flame for added flavor and flexibility.
- Pickled red onions, sliced avocado, crumbled queso fresco, diced tomatoes, or a quick drizzle of hot sauce or crema are good topping options. Low-carb options include a spoonful of mango salsa or a handful of chopped fresh herbs.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
