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Home Fish and Seafood

Blackened Tilapia Fish Tacos

4
/5
40 minutes mins
6 Comments
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By: Lalaine ManaloPosted: 07/07/2017Updated: 04/15/2018
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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 seasoned with an amazing spice rub and topped with shredded cabbage, fresh </em>pico<em> de gallo, and crema Mexicana. They're a fresh, healthy, and easy meal for busy weeknights!

Blackened tilapia fish tacos are a quick yet tasty meal 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, mahi mahi or snapper will yield the same delicious results.

We’re trimming down the calories a bit by seasoning the fish with a spicy citrus marinade made of lime juice, cumin, garlic powder and chili powder instead of  a heavy batter. Great choice, if I may say so myself. Not only are the tacos healthier, the big, bold flavors from the spice rub go really well with fresh taco fixings.

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 smooth.

These blackened tilapia fish tacos are really easy to pull together as most of the work is prepping the add-ins. I usually make my own pico de gallo 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.

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

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!
4 from 5 votes

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!
Prep Time: 30 minutes mins
Cook Time: 10 minutes mins
Total Time: 40 minutes mins
Author: Lalaine Manalo
Course: Main Entree
Print Pin It Email Recipe
4 Servings

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

  • In a bowl, combine lime juice, brown sugar, garlic powder, salt, cumin, and ground red pepper.
  • Rinse tilapia and pat dry.  Rub with the paste and allow to marinate in the refrigerator for about 10 to 15 minutes. 
  • 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.
  • 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.
  • 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

  • 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 Information

Calories: 330kcal, Carbohydrates: 29g, Protein: 26g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 71mg, Sodium: 473mg, Potassium: 539mg, Fiber: 4g, Sugar: 4g, Vitamin A: 350IU, Vitamin C: 14.9mg, Calcium: 100mg, Iron: 1.6mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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Blackened Tilapia Fish Tacos

 

About Lalaine Manalo

Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More

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Salsa Roja is an authentic Mexican salsa made with roasted tomatoes and chili peppers. It's delicious with chips or over tacos, burritos, and any dish you need a boost of big, spicy flavors.
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Reader Interactions

4 from 5 votes (5 ratings without comment)

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Recipe Rating




  1. Danielle says

    Posted on 7/13/17 at 9:03 am

    I love anything blackened. This is such a great, fresh recipe. I always prefer pan fried or broiled fish tacos over the fried version.

    Reply
    • Lalaine says

      Posted on 8/8/17 at 4:41 pm

      Me, too! I love that I get more fish than thick breading 🙂

      Reply
  2. Zerina says

    Posted on 4/18/16 at 12:17 am

    Just love the tacos 🙂 mouth watering

    Reply
  3. Kris says

    Posted on 7/12/14 at 8:18 am

    Can I freeze the fish with the marinade and cook on a later date?

    Reply
  4. Kristi @ Inspiration Kitchen says

    Posted on 2/22/14 at 6:23 am

    These look really good – and I love fish tacos! Pinned!

    Reply
    • Lalaine says

      Posted on 2/23/14 at 12:07 pm

      Hi kristi

      Fish tacos are my favorites and I used to like them crisp and battered but I found these gently pan-fried fillets so much better.

      thanks for the visit and the pin 🙂

      Reply

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