Blackened Tilapia Fish Tacos

4 from 5 votes

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 Time30

Cook Time10

Total Time40

Course: Main Entree

Cuisine: Mexican

Servings: Servings

Calories: 330kcal

Author: Lalaine Manalo

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.

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