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Blackened Tilapia Tacos

Tilapia Tacos

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These blackened tilapia tacos are a heart-healthy option for taco night! Topped with a creamy avocado cilantro sauce and crunchy cabbage, they’re a healthy, easy-to-make meal that’s actually good for you!

Ingredients

Scale

For the Tilapia:

  • 4 tilapia fillets
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Avocado Cilantro Sauce:

  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt
  • 2 tbsp lime juice (about 1 lime)
  • 1 small garlic clove
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 24 tbsp water (to thin, as needed)

For the Tacos:

  • 8 small corn or flour tortillas, warmed
  • 2 cups shredded red cabbage
  • 1/4 cup diced white or yellow onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Jalapeno, sliced (optional)

Instructions

Prepare the Blackened Tilapia:

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and black pepper.
  2. Pat the tilapia fillets dry with a paper towel and coat both sides with olive oil. Rub the spice mixture evenly over both sides of each fillet.
  3. Heat a large non-stick skillet over medium-high heat. Add a little olive oil if needed. Cook the fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before breaking into large chunks.

Make the Avocado Cilantro Sauce:

  1. In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth.
  2. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Assemble the Tacos:

  1. Place a layer of shredded red cabbage on each tortilla.
  2. Top with chunks of blackened tilapia, a drizzle of avocado cilantro sauce, diced onion, and chopped cilantro.
  3. Serve with lime wedges for squeezing over the top.