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 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.
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
“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.”
Danielle says
I love anything blackened. This is such a great, fresh recipe. I always prefer pan fried or broiled fish tacos over the fried version.
Lalaine says
Me, too! I love that I get more fish than thick breading 🙂
Zerina says
Just love the tacos 🙂 mouth watering
Kris says
Can I freeze the fish with the marinade and cook on a later date?
Kristi @ Inspiration Kitchen says
These look really good – and I love fish tacos! Pinned!
Lalaine says
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 🙂