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Two soft fish tacos filled with sliced onions, purple cabbage, cilantro, and green sauce.
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Easy Fish Tacos in 25 Minutes

These blackened fish tacos make a flavor bomb dinner you can’t miss out on! They’re packed with flavor, easy to make, and perfect for a quick weeknight dinner or a laid-back weekend meal. Simply season and cook the fish fillets, make the sauce, then everything is ready to be assembled - they take 25 minutes or less to make!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: fish tacos
Servings: 4 servings
Calories: 435kcal
Author: Jessica Haggard

Ingredients

For the tilapia:

For the avocado cilantro sauce:

  • 1 large 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
US Customary - Metric

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.
Serve: Serve with Mexican street corn (elote), mango salsa, a side of sliced avocado, cucumber salad, or grilled veggies. For something heartier, cilantro-lime rice or black beans work beautifully.
Store: Keep leftover fish and avocado cilantro sauce separately in the fridge for up to 3 days. Do not freeze. Any prepped toppings like shredded cabbage or onions can be stored in containers or zip-top bags for easy assembly later.
Macros are calculated without tortillas. Adjust for the tortilla of your choice.

Nutrition

Calories: 435kcal | Carbohydrates: 14g | Protein: 37g | Fat: 28g | Saturated Fat: 6g | Sodium: 612mg | Fiber: 6g | Net Carbohydrates: 8g
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