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Quick Blackened Tilapia Fish Tacos Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb tilapia fillets, patted very dry
  • 2 tbsp olive oil, plus more for the pan
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • ½ tsp kosher salt
  • Black pepper
  • 3 cups shredded green cabbage
  • ¼ cup chopped fresh cilantro
  • 2 tbsp fresh lime juice, plus wedges for serving
  • ⅓ cup plain Greek yogurt
  • 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
  • 1 tsp honey
  • 8 small corn tortillas, warmed
  • Sliced avocado and lime wedges for serving (optional)

Method
 

  1. Mix paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper. Pat fish dry and coat both sides with the spice blend.
  2. Whisk yogurt, chipotle, adobo, honey, and 1 tbsp lime juice. Toss cabbage with remaining 1 tbsp lime juice, cilantro, and a pinch of salt.
  3. Heat oil in a large skillet over medium-high heat. Sear tilapia 3 to 4 minutes per side until deeply browned and flaky. Break into chunks.
  4. Char tortillas over a gas flame or in a dry skillet for 15 to 20 seconds per side.
  5. Fill tortillas with fish, slaw, crema, and avocado. Serve with lime wedges.

Notes

If you have a few extra minutes, let the seasoned fish sit on the counter while you make the slaw. The spices tack onto the surface and create a better crust. The sauce can be doubled and kept in the fridge for up to a week.