Blackened Tilapia Tacos with Avocado Cilantro Sauce
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Spice up your taco night with these Blackened Tilapia Tacos topped with a creamy, zesty Avocado Cilantro Sauce. Ready in just 30 minutes, this dish combines smoky, spiced fish with crisp cabbage and a refreshing sauce for the ultimate taco experience.
Looking for more easy dinner recipes? Try these shrimp tacos or shrimp fajita bowls next.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these blackened tilapia fish tacos:
Ingredient Notes
Tilapia: Mild and flaky, tilapia is perfect for soaking up bold blackening spices. You can swap with mahi-mahi, cod, or your favorite fish.
Olive Oil: Used to coat the fish and help the seasoning stick while adding a touch of richness.
Blackening Seasoning: A smoky, flavorful mix of paprika, cumin, garlic, and onion powder. Use store-bought or make your own!
Tortillas: Small corn or flour tortillas work well. I like Mission brand. Warm them before serving for the best texture.
Red Cabbage: Adds a beautiful crunch and vibrant color to the tacos. You can also use a coleslaw mix or shredded lettuce.
Avocado Cilantro Sauce: A creamy blend of ripe avocado, lime juice, sour cream (or Greek yogurt), and fresh cilantro. Use dairy-free yogurt for a vegan option.
Toppings: Diced onion, fresh cilantro, and a squeeze of lime bring brightness, while jalapeño slices add optional heat.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Protein Swap: Substitute tilapia with shrimp, chicken, or your favorite plant-based protein like tofu.
Extra Heat: Add more cayenne or top with sliced jalapeños or hot sauce.Low-Carb Option: Serve the blackened tilapia and toppings in lettuce wraps.
Add Veggies: Include diced tomatoes, avocado slices, or roasted peppers for extra layers of flavor.
Creamy Kick: Mix in a bit of Sriracha with the avocado sauce for spice lovers.
How to make Blackened Fish Tacos: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and black pepper.
Step 2: Pat the tilapia fillets dry with a paper towel and coat both sides with olive oil. Rub the spice mixture evenly over both sides of each fillet.
Step 3: Cook the fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before breaking into large chunks.
Step 4: In a blender or food processor, combine avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Step 5: Place a layer of shredded red cabbage on each tortilla and top with chunks of blackened tilapia.
Step 6: Add a drizzle of avocado cilantro sauce, diced onion, and chopped cilantro.
Recipe Tips and Tricks
- Make sure the tilapia is well-dried before adding the oil and spices to help the seasoning stick.
- Tilapia cooks quickly, so keep an eye on it to avoid overcooking. It’s done when opaque and flaky.
- Adjust the avocado sauce with water, 1 tablespoon at a time, until it’s perfect for drizzling.
- Assemble the tacos just before serving to keep the tortillas warm and the textures crisp.
Frequently Asked Questions
Yes! Swap the sour cream or yogurt with a plant-based alternative.
What’s the best way to reheat leftovers?
Reheat the fish gently in a skillet over low heat or in the microwave. Assemble tacos fresh for the best taste.
Absolutely—just thaw it beforehand and adjust the cooking time.
More Dinner Ideas
I hope you love these blackened tilapia fish tacos. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
Blackened Tilapia Tacos with Avocado Cilantro Sauce
Ingredients
For the Tilapia:
- 4 tilapia fillets
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper optional, for heat
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Avocado Cilantro Sauce:
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice about 1 lime
- 1 small garlic clove
- 1/4 cup fresh cilantro leaves
- 2 tbsp olive oil
- 1/4 tsp salt
- 2-4 tbsp water to thin, as needed
For the Tacos:
- 8 small corn or flour tortillas warmed
- 2 cups shredded red cabbage
- 1/4 cup diced white or yellow onion
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
- Jalapeno sliced (optional)
Instructions
Prepare the Blackened Tilapia:
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and black pepper.
- Pat the tilapia fillets dry with a paper towel and coat both sides with olive oil. Rub the spice mixture evenly over both sides of each fillet.
- Heat a large non-stick skillet over medium-high heat. Add a little olive oil if needed. Cook the fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before breaking into large chunks.
Make the Avocado Cilantro Sauce:
- In a blender or food processor, combine avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Assemble the Tacos:
- Place a layer of shredded red cabbage on each tortilla. Top with chunks of blackened tilapia, a drizzle of avocado cilantro sauce, diced onion, and chopped cilantro.
- Serve with lime wedges for squeezing over the top.
Notes
- Make sure the tilapia is well-dried before adding the oil and spices to help the seasoning stick.
- Tilapia cooks quickly, so keep an eye on it to avoid overcooking. It’s done when opaque and flaky.
- Adjust the avocado sauce with water, 1 tablespoon at a time, until it’s perfect for drizzling.
- Assemble the tacos just before serving to keep the tortillas warm and the textures crisp.
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data