Blackened Tilapia Tacos with Avocado Cilantro Sauce
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.
Servings: 4
Calories: 375kcal
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
Calories: 375kcal | Carbohydrates: 22g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 480mg | Fiber: 5g | Sugar: 2g