How to Make the Perfect Blackened Tilapia Fish Tacos
Mexican-American · Easy · 25 min · 4 servings
Flaky tilapia fillets are coated in a bold blackening spice blend and seared until charred and smoky, then tucked into warm tortillas with crunchy slaw and zesty lime crema. These vibrant fish tacos are a crowd-pleasing weeknight dinner that brings the flavors of the coast to your table.
Why this recipe works
This Blackened Tilapia Fish Tacos recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 400 calories with 30g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs tilapia fillets
- 2 tbsp blackening spice blend
- 8 small corn tortillas warmed
- 2 cups shredded cabbage coleslaw mix
- 0.5 cup sour cream
- 2 whole limes zested and juiced
Step by step instructions
Step 1: Make the Lime Crema and Slaw
In a bowl stir together sour cream, lime zest, and half the lime juice to make the crema. Season with salt. In a separate bowl toss the shredded cabbage with the remaining lime juice and a pinch of salt. Let the slaw sit for 10 minutes to soften slightly.
Step 2: Season the Tilapia
Pat the tilapia fillets completely dry with paper towels. Sprinkle the blackening spice blend liberally over all sides of each fillet, pressing gently so the spices adhere. Do not be afraid of using a generous amount of seasoning as it creates the signature charred crust.
Step 3: Blacken the Fish
Heat a cast iron skillet over high heat until it begins to smoke lightly. Add a small amount of oil and immediately place the seasoned tilapia fillets in the pan. Cook for 2 to 3 minutes per side until a dark charred crust forms and the fish flakes easily.
Step 4: Assemble the Tacos
Break the cooked tilapia into large flakes and divide among the warm tortillas. Top each taco with a generous handful of the lime slaw and a drizzle of the lime crema. Serve immediately with extra lime wedges on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tilapia fillets → mahi mahi or cod fillets which also hold up well to high heat blackening
- sour cream → plain Greek yogurt mixed with lime juice for a lighter and tangier crema
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a non-stick pan instead of cast iron which cannot withstand the high heat needed for proper blackening
- Under-seasoning the fish with the spice blend which results in pale fish without that signature smoky charred crust
Nutrition facts
Per serving: 400 calories, 30g protein, 36g carbs, 14g fat, 4g fiber.
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