Blackened Tilapia Tacos
Blackened Tilapia Fish Tacos deliver a perfect harmony of smoky, tangy, and creamy flavors in a quick, satisfying meal. Lean tilapia fillets are marinated and coated in a robust spice rub, then seared to perfection in a hot cast iron skillet. Fresh pineapple cucumber slaw and a luscious avocado crema finish these vibrant tacos for a restaurant-quality experience at home.
Equipment
- 1 large cast iron skillet
- 1 Blender (for Avocado Crema)
- 2 Mixing Bowls (for marinade and slaw)
- Measuring spoons (for spices)
- Tongs (for cooking fish)
Ingredients
For the Fish and Tacos:
- 1.5 pounds tilapia fillets approximately four 5-ounce pieces
- 6 to 8 corn tortillas 6-inch size, warmed
- ½ cup Mexican cheese blend adjust to taste
- 2 tablespoons olive oil divided
- 1 tablespoon butter
For the Marinade:
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1½ tablespoons homemade spice rub see below
Homemade Spice Rub:
- 1 tablespoon ancho chili powder
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for heat
For the Pineapple Cucumber Slaw:
- 2 cups fresh pineapple chopped
- 2 cups thinly sliced red cabbage
- 1 medium cucumber peeled and chopped
- ¼ cup finely chopped red onion
- ½ cup loosely packed fresh cilantro chopped
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
For the Avocado Crema:
- 1 medium ripe avocado
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
Instructions
- Prepare the Spice Rub: In a medium bowl, combine ancho chili powder, brown sugar, smoked paprika, cumin, garlic powder, onion powder, salt, oregano, black pepper, and cayenne pepper (if using). Mix thoroughly. Set aside about 1½ tablespoons for the marinade; the remainder will be used to coat the fish later.
- Make the Marinade and Marinate the Fish: In a large resealable plastic bag, whisk together the olive oil, lime juice, soy sauce, and 1½ tablespoons of the prepared spice rub. Add the tilapia fillets, seal the bag, and gently toss to coat the fish evenly. Let the fish marinate at room temperature for 30 minutes to absorb the flavors.
- Prepare the Avocado Crema: While the fish marinates, add avocado, sour cream, mayonnaise, lime juice, salt, cumin, and garlic powder to a blender or food processor. Blend until smooth and creamy, scraping down the sides if needed. Transfer to an airtight container and chill until ready to serve.
- Toss the Pineapple Cucumber Slaw: In a large mixing bowl, combine pineapple, red cabbage, cucumber, red onion, cilantro, lime juice, and a pinch of salt and pepper. Toss gently to mix all ingredients well. Cover and refrigerate until serving time.
- Coat the Fish with Spice Rub: Remove the tilapia from the marinade and pat each fillet dry with paper towels to remove excess moisture.In a small bowl, mix the remaining spice rub with 1 tablespoon of olive oil to form a paste. Rub this mixture evenly over each fillet. Let the fish rest for 15 minutes at room temperature to intensify the flavors.
- Cook the Tilapia: Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter, allowing the butter to melt completely. Once the pan is hot and sizzling, carefully place the tilapia fillets in the skillet. Cook for about 3 minutes on each side, or until the fish is nicely blackened on the outside and flakes easily with a fork.
- Assemble the Tacos: Break the cooked tilapia into large chunks. Warm the corn tortillas and distribute the fish evenly among them. Sprinkle with Mexican cheese blend, then top generously with the pineapple cucumber slaw and avocado crema. Optionally, garnish with fresh lime wedges and your favorite hot sauce for an extra kick.
Notes
- Marinating Tip: Do not marinate the fish for longer than 30–60 minutes to avoid the lime juice “cooking” the fish and making it mushy.
- Spice Level: Adjust the amount of cayenne pepper in the rub according to your heat preference. Omit it entirely for a mild flavor.
- Tortilla Warming: To prevent cracking, warm corn tortillas in a dry skillet over medium heat for 30 seconds each side or wrap in a damp paper towel and microwave for 20 seconds.
- Make Ahead: Both the avocado crema and slaw can be prepared a day ahead and refrigerated to save time. Just toss the slaw again before serving.
- Serving Suggestion: These tacos pair wonderfully with a side of black beans, Mexican rice, or a simple green salad for a complete meal.
