Blackened Fish Tacos Recipe

Blackened Fish Tacos - Deep flavored fish, topped with extremely fresh tasting cilantro slaw and avocado cream sauce!

Blackened Fish Tacos

Blackened Fish Tacos are filled with deep-flavored fish, topped with fresh cilantro slaw and avocado cream sauce!

I decided to give fish tacos a try and came across this recipe.  These tacos are amazingly delicious and fresh tasting.  

You won’t be disappointed with this Blackened Fish Taco recipe.

Try our Street Tacos!

How To Make Blackened Fish Tacos

It takes a little prep work but it’s not too time-consuming.  We usually prepare the sauce the night before. When we’re ready to eat, we put the fish on and while it’s cooking prepare the slaw. It actually comes together very quickly.

Raw tilapia fish fillets seasoned

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper.

Sprinkle the mixture over both sides of your tilapia fillets, or a light white fish of your choice, and then rub the seasonings in.

Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.

A slaw mix with cilantro

Combine all of the slaw ingredients in a large bowl and mix well. The prepackaged shredded cabbage mix is easy to put together.  I make it while the fish is cooking.

Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can’t fit them all at once).

Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the tilapia into 2-3″ pieces. Distribute the fish evenly between the 6 sets of flour tortillas, and top with Slaw and Avocado-Cilantro Sauce.

How To Make A Fish Taco Sauce

I make the sauce the night before so when I come home from work all I have to do is the slaw and fish. Plus it gives the ingredients time to come together.

fish taco sauce in a ramekin

Add the following to a food processor and pulse until well combined.

  • 1/4 cup sour cream
  • 1/2 cup mayo
  • 1 ripe avocado pitted and skinned
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1 jalapeno chopped and seeded
  • Salt to taste

The avocado cream sauce is a MUST!  In our house, we don’t like straight sour cream so I used more mayo than sour cream to cut the taste a little. That cilantro and jalapeno just pop and the line juice brightens up the sauce to make it a perfect sauce for the fish tacos!

This is a great quick and easy recipe that screams southern California. It comes together so fast and delivers all the flavors. We love this recipe!

Want to try a different kind of taco? Give our Cilantro Lime Slaw Shrimp Tacos a whirl! They’re the bomb!!!!

blackened fish tacos on a green plate with lime wedges

Check out our Shrimp Salad Recipe!

Blackened Fish Tacos - Deep flavored fish, topped with extremely fresh tasting cilantro slaw and avocado cream sauce!
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Blackened Fish Tacos Recipe

Blackened Fish Tacos – Deep flavored fish, topped with extremely fresh tasting cilantro slaw and avocado cream sauce!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner, Entree, Main Course
Cuisine: Tex-Mex
Keyword: baja, blackened, fish, tacos
Servings: 6
Calories: 504kcal
Author: DSTR

Ingredients

Blackened Fish

  • 1.5 lbs tilapia fillets
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 12 corn tortillas

The Slaw

  • 1/2 red cabbage sliced thin
  • 1/4 green cabbage sliced thin
  • 3 or 4 green onions diced
  • 3/4 cup cilantro
  • Juice of 1 lime

The Sauce

  • 1/4 cup sour cream
  • 1/2 cup mayo
  • 1 ripe avocado pitted and skinned
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1 jalapeno chopped and seeded
  • Salt to taste

Instructions

  • In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
  • Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
  • Combine all of the Slaw ingredients in a large bowl and mix well.
  • Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  • Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
  • Break up the tilapia into 2-3″ pieces. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce.

Nutrition

Calories: 504kcal | Carbohydrates: 36g | Protein: 29g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 434mg | Potassium: 894mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1484IU | Vitamin C: 62mg | Calcium: 124mg | Iron: 3mg

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Comments

  1. Reply

    I LOVE fish tacos! Can’t wait to try your version! 🙂

    1. Reply

      Me too, Raia! Thanks for stopping by!

  2. Reply

    I’m a big fan of fish tacos, these sound so flavorful and delicious! Thanks for sharing at What’d You Do This Weekend?!

  3. Reply

    Yes!! I love fish tacos!! Thankfully, my family does too. 🙂 Thanks for sharing with us at #MMBH!
    XOXO

  4. Reply

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  5. Reply

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