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Three tacos filled with seasoned fish, corn, diced vegetables, and cilantro, topped with a creamy sauce, served on a wooden board with lime wedges and a side of corn.

Blackened Tilapia Fish Tacos

These blackened fish tacos are anything but boring: smoky, spice-crusted tilapia and a tangy cilantro lime crema, on the table in just 15 minutes.
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Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 8 Tacos
Author: Michelle

Ingredients

Cilantro Lime Crema:

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons fresh lime zest about 1 1/2 limes
  • 3 tablespoon fresh lime juice about 2 limes
  • 2 tablespoons fresh chopped cilantro
  • 1 clove garlic minced
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon coarse Kosher salt

Fish + Blackening Spices:

  • 1 pound tilapia, fresh or frozen, thaw first if using frozen
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 3/4 teaspoon dried oregano
  • 1 teaspoon coarse Kosher salt
  • ½ teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 tablespoons unsalted butter

For Serving

  • 8 Tortillas, flour or corn
  • Toppings: cabbage or slaw, pickled onions, guacamole, tomato salsa, corn salsa, pico de gallo, fresh cilantro

Instructions

  • Start by making the crema. Combine the mayo, sour cream, cilantro, lime juice, lime zest, garlic, garlic powder, and salt into a bowl. Stir to combine. Set aside while you prep the fish.
  • Make the spice blend by combining all the spices, the salt, and cayenne pepper (if using) in a bowl and mix until well combined. Sprinkle half the spice mixture in an even layer over one side of the tilapia. Flip and sprinkle the remaining seasoning over the other side. Pat the fish to get the spices to stick.
  • Heat a large cast iron or nonstick skillet over medium heat. Add 2 tablespoons of butter to the skillet and let it melt.
  • Add the fish in a single layer and cook 3-4 minutes without moving it. Flip. Cook another 3-4 minutes, or until the thickest part of the fish reaches 145°F on an instant-read thermometer. Add more butter if the pan runs dry (especially important with cast iron). Tip: you can remove the fish from heat at 140°F. “Carryover cooking” will bring it to a safe temperature as it rests in the pan.
  • Once the tilapia is cooked, flake the fish into large chunks. Serve in warm tortillas with the cilantro lime crema and desired toppings.

Notes

  • Fresh or frozen tilapia filets may be used. If using frozen fish, thaw fully and pat dry before seasoning.
  • Substitutions for tilapia are: flounder, haddock, or halibut. Cod would work too, but it’s thicker than tilapia. You’ll need to adjust the cooking time to make sure it’s cooked all the way through.
Cuisine Mexican, Tex-Mex
Course Lunch/Dinner

Nutrition

Serving: 1taco | Calories: 259kcal | Carbohydrates: 18g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 744mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg