Best 4 Blackened Tilapia Fish Tacos Recipes

BLACKENED TILAPIA FISH TACOS WITH PINEAPPLE CUCUMBER SLAW

Steps:

• Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.
• Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.
• Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
• Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
• Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
• Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.

BLACKENED TILAPIA TACOS

Steps:

• Rub the tilapia fillets with the blackening seasoning on both sides.
• Heat the canola oil in a large skillet over medium-high heat.
• Cook the tilapia fillets for 2 to 3 minutes on each side, till flaky and the crust is golden brown.
• Remove the fish from the heat and using a fork, flake the fish apart into smaller pieces. Spread the fish evenly between the tortillas.
• To make the slaw - combine the cabbage, cilantro, mayonnaise, green onions, lime juice, sea salt, cumin, and black pepper in a large mixing bowl. Stir till fully incorporated and all the cabbage is covered.
• Top each taco with a scoop of slaw and serve immediately.

BLACKENED TILAPIA BAJA TACOS

Steps:

• 1. Combine the first 4 ingredients in a food processor; process until smooth. Combine the jalapeno sauce and onion in a small bowl.
• 2. Combine the paprika and the next 6 ingredients (through ground red pepper), sprinkle evenly over the fish. Heat oil in a large cast-iron skillet over medium-high heat. Add the fish to the pan. Cook for 3 minutes on each side or until desired degree of doneness.
• 3. Warn the tortillas according to the package directions. divide the fish, onion mixture, and avocado evenly among the tortillas. Serve with lime wedges.

BLACKENED FISH TACOS

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
• Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
• Combine all of the Slaw ingredients in a large bowl and mix well.
• Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
• Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
• Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.