Blackened Fish Tacos with Tilapia

These flavorful fish tacos are packed with spicy, smoky seasoning that perfectly complements the tender tilapia. Easy to make and deliciously satisfying, they’re a great way to bring a taste of the coast to your dinner table.

Start cooking ↓

TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Cabbage Slaw: ½ small head red cabbage, shredded ¼ red onion, grated 3 tablespoons chopped cilantro ½ cup sour cream 1 lime, juiced, divided 1 tablespoon honey 1 chipotle chili pepper ¼ teaspoon cayenne pepper, or to taste kosher salt to taste freshly ground black pepper to taste Guacamole: 3 avocados 1 jalapeno pepper, minced ¼ onion, minced ½ teaspoon sriracha sauce, or to taste salt and ground black pepper to taste 1 ½ teaspoons brown sugar 1 ½ teaspoons paprika 1 teaspoon dried oregano ¾ teaspoon garlic powder ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground red chile pepper 4 (6 ounce) tilapia fillets 1 tablespoon canola oil

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the cabbage, red onion, and cilantro together in a big bowl. In a separate bowl, whisk sour cream with half the lime juice, honey, chipotle pepper, cayenne, kosher salt, and some freshly ground black pepper. Pour this dressing over the cabbage mix and let it sit for at least 30 minutes, or you can leave it in the fridge overnight to let the flavors really come together.

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Step 2

Next, make the guacamole by combining mashed avocados with diced jalapeño, minced onion, and a splash of sriracha. Season with salt and pepper to taste and mash everything until it’s creamy but still a bit chunky.

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Step 3

In another small bowl, mix the rest of the lime juice with brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile. Sprinkle this spice blend evenly over the tilapia fillets.

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Step 4

Heat some oil in a large cast iron skillet over medium-high heat. Cook the tilapia for about 3 minutes on each side, or until it flakes easily with a fork.

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Step 5

To serve, pile the blackened fish onto warm tortillas and top with the cabbage slaw and guacamole. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure your skillet is very hot before adding the fish to get a good sear and blackened crust.
- Pat the fish dry with paper towels before seasoning to help the spices stick better.
- Avoid overcooking the fish; it should be flaky and moist inside, which usually takes just a few minutes per side.

Why you’ll love it

These tacos are full of bold, smoky flavors with a nice balance of spice and freshness. The crispy, blackened fish pairs perfectly with cool toppings, making each bite exciting and satisfying. They come together quickly, perfect for a weeknight meal or casual get-together.

Serving ideas

Serve the tacos with a side of fresh lime wedges and a simple cabbage slaw for crunch. Add some avocado slices or a dollop of sour cream to cool down the heat. A cold beer or a light margarita makes a great drink pairing.

Storage & leftovers

Store any leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Keep the tortillas and toppings separate and assemble just before serving to maintain freshness and texture. Reheat the fish gently in a skillet to avoid drying it out.