Blackened Tilapia Fish Tacos

Blackened tilapia fish tacos seasoned with an amazing spice rub and topped with shredded cabbage, fresh pico de gallo, and crema Mexicana. They’re a fresh, healthy, and easy meal for busy weeknights!

Blackened tilapia fish tacos are a quick and easy recipe to make for simple family dinners as well as for entertaining a crowd. I like to use tilapia as it’s a flavorful and reasonably priced fish but any firm-fleshed white variety such as cod, halibut or snapper will yield the same delicious results.

I trimmed down the calories a bit by opting out on the heavy batter common on fish tacos and seasoned the fish fillets instead with a spicy citrus marinade. Great choice, if I may say so myself. Not only were the fish tacos healthier, the big, bold flavors from the spice rub went really well with fresh taco fixings I used.

As a final touch, I like to drizzle the fish tacos with crema Mexicana, a fresh heavy cream which has a thinner consistency and slightly sweeter taste than sour cream. It’s available at most grocery stores here in Southern California but if you can’t find it, just whisk sour cream with a little bit of milk and a touch of salt and sugar until thick but pourable.

These tacos involve more prepping than cooking. I included a simple pico de gallo recipe but feel free to buy a tub from the store and have dinner ready in a snap. If you want to go the whole shebang, try my salsa Roja and homemade corn tortillas. They take a bit more work but they truly make your taco experience extra special.

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Blackened Tilapia Fish Tacos

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Blackened Tilapia Fish Tacos seasoned with an amazing spice rub and topped with shredded cabbage, fresh pico de gallo, and crema Mexicana. They're a fresh, healthy, and easy meal for busy weeknights!

Course: Main Entree

Cuisine: Mexican

Servings: 4 Servings

Calories: 330 kcal

Author: Lalaine

Ingredients

• 1 tablespoon freshly-squeezed lime juice
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1 pound (4 ounces each) tilapia fillets
• 1 tablespoon vegetable oil
• 8 corn tortillas
• 2 cups cabbage, shredded
• Pico de Gallo
• salsa roja
• 1/2 cup crema mexicana
• 2 limes , cut into wedges

For the Pico de Gallo

• 1 large tomato, seeded and diced
• 1/4 small onion, peeled and diced
• 1/2 bunch cilantro, stems trimmed and chopped
• 1 clove garlic, peeled and minced
• 1/2 jalapeno, seeded and minced
• 1 tablespoon freshly-squeezed lime juice
• salt and pepper to taste

Instructions

1. In a bowl, combine lime juice, brown sugar, garlic powder, salt, cumin, and ground red pepper.

2. Rinse tilapia and pat dry.  Rub with the paste and allow to marinate in the refrigerator for about 10 to 15 minutes. 

3. In a skillet over medium heat, heat vegetable oil. Add fish and cook for about 2 to 3 minutes on each side until nicely seared and easily flakes with a fork. Remove from pan and keep warm.

4. In a skillet over medium heat, place tortillas in a single layer and cook, turning every 10 to 20 seconds, until warm and pliable. Wrap with a clean dishcloth to keep warm.
5. Assemble tacos by placing fish in between tortillas and topping with shredded cabbage and Pico de gallo. Drizzle with crema Mexicana and serve with salsa Roja and lime wedges.

For the Pico de Gallo

1. In a bowl, combine tomatoes, onions, jalapenos, cilantro and garlic. Add lime juice and stir to combine. Season with salt and pepper to taste.

Nutrition Facts

Blackened Tilapia Fish Tacos

Amount Per Serving

Calories 330 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Cholesterol 71mg 24%

Sodium 473mg 20%

Potassium 539mg 15%

Total Carbohydrates 29g 10%

Dietary Fiber 4g 16%

Sugars 4g

Protein 26g 52%

Vitamin A 7%

Vitamin C 18%

Calcium 10%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.