Blackened Tilapia Fish Tacos
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.
Smoky blackened tilapia nestled in warm tortillas with crunchy slaw and lime crema.
Nutrition per serving
Ingredients
Main
Seasoning
Tacos
Topping
Crema
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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