Mild-tasting tilapia fillets get a kick of cajun spices in one of my favorite ways to eat blackened fish: soft shell blackened fish tacos that are topped with a cool avocado and cilantro sauce to finish each bite.
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“I adore fish tacos and I have tried many recipes in an attempt to duplicate what I find in restaurants. Your recipe is absolutely amazing! My family loves it! The avocado cream sauce is fantastic. I made two small changes. I put lime juice all over my fish, and I add one chopped mango to the cabbage mixture. LOVE this recipe!” ~Cindy, FoodieCrush reader
This post is brought to you by McCormick
30-Minute, Weeknight-Friendly Fish Tacos
Tacos are one food I never grow tired of, and they’re easy to make at home when the craving strikes (for Taco Tuesday or any day).
These fish tacos are loaded with awesome flavors and textures from a zesty Cajun spice blend, fresh crunchy cabbage and cilantro, and a cool and creamy avocado sauce.
It’s also a prime example of making a balanced meal in so many ways. Mild but with a kick of spicy heat, crunchy but also creamy, and protein-fueled but with a touch of carbs for balance. These tilapia fish tacos are a prime example of a deliciously healthy-ish meal.
Enjoy! Heidi
My Secrets for Fish Taco Success
- Skip the lettuce. Every fish taco needs a bite of crunch, and anyone who’s had an authentic Baja-style fish taco knows that cabbage — not lettuce! — is the secret here. I use both white and purple cabbage for the presentation factor.
- Bake, don’t fry. Traditionally, blackened fish is fried, but I like to make these tacos a bit healthier by baking my fish in the oven. My secret for crisping it on all sides is to place the sheet pan in the oven while it is heating up, so when the fish hits the sheet pan it’s coming into contact with the hot pan and already starting a crisp crust on the bottom.
- Toast your tortillas. Instead of using fried taco shells, I toast white or yellow corn tortillas (or both) in a non-stick skillet with cooking spray on each side. This removes the raw corn taste but retains its pliable shape for stuffing.
The Key Flavor Builders in These Tacos
The full recipe, with amounts, can be found in the recipe card below.
Tilapia
I used whole tilapia fillets, but you could also use another mild white fish that you like, such as cod, flounder, or even halibut.
Cajun Seasoning
I love McCormick’s Perfect Pinch Cajun Seasoning because it’s flavorful and makes things so much easier (rather than making your own blackening seasoning)! Depending on your love of spicy food, absolutely tailor the amount of Cajun seasoning to your liking.
Tartar Sauce
I used McCormick’s Original Tartar Sauce for Seafood. This pre-made tartar sauce is so yummy and makes this fish taco meal prep a breeze. I use it as a base and zhuzh it up with some avocado spiked with cilantro and thin it with a bit of lime juice. You can make your own tartar sauce too, but McCormick’s is delish and really speeds up the prep for these blackened tilapia tacos.
Follow These Easy Steps to Make the Fish Tacos
- Prep your fish. Trim and divide the tilapia fillets in half lengthwise if purchased as a whole fish fillet. Season all over with the cajun seasoning, then let it sit for a few minutes for the seasoning to soak into the fish.
- Make the creamy avocado sauce. I can’t eat a fish sandwich without tartar sauce, and I adore fish tacos with avocado, so here I’ve blended my two loves and created a creamy avocado tartar mash. I used McCormick’s Original Tartar Sauce for Seafood as the base.
- Bake the tilapia. I give the top of the fish a light mist of cooking spray or vegetable oil (this helps the top crisp up!) and let it cook for about 12-15 minutes or until it flakes easily with a fork.
- Assemble the fish tacos. The final step is a slather of creamy avocado tartar sauce, a handful of crunchy cabbage slaw, extra chopped cilantro — and if my guests choose, a scoop or two of pico de gallo or salsa. But for me, an extra squeeze of lime is all the extra I need for each and every bite.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Blackened Fish Tacos Recipe
Ingredients
Tacos
- 4 whole tilapia fillets , (about 1 ½- 2 pounds)
- 2-3 tablespoons McCormick Perfect Pinch Cajun Seasoning
- 16-20 small corn tortillas
- cooking spray or vegetable oil
- 1 lime , quartered (for serving)
Avocado Sauce
- ½ cup McCormick Original Tartar Sauce for Seafood
- 1 avocado , peeled and pitted
- 1 tablespoon chopped cilantro leaves , plus more for garnish
- 1 lime , juiced
- 1 pinch kosher salt
Cabbage Slaw
- 2 cups shredded cabbage
- 1 lime , juiced
- 1 pinch kosher salt
Instructions
- Preheat the oven to 425ºF and place a baking sheet inside to heat while preheating the oven.
- Prep the fish: Trim and divide the tilapia filets in half lengthwise. Place the fillets on a plate or cutting board. Generously coat both sides and edges of the fish with the cajun seasoning, then set aside.
- Make the avocado sauce: Add the tartar sauce, avocado, cilantro, juice of 1 lime and a pinch of kosher salt to a food processor or a small bowl and process or mash until smooth. Add more lime juice and kosher salt to taste. Set aside.
- Make the cabbage slaw: In a medium size bowl, toss the cabbage with the juice of 1 lime and a sprinkling of kosher salt and set aside.
- Cook the tilapia: Once the oven has come to temperature, spray the hot sheet pan with cooking spray. Place the seasoned fish on the sheet pan and lightly mist with cooking spray, or brush with oil. Cook the fish until they are opaque and easily flake with a fork, about 12-15 minutes.
- Warm the tortillas: Meanwhile, spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add the tortillas one at a time to the pan and spray the tortillas lightly with the cooking spray. Cook for 1-2 minutes or until lightly golden on each side. Transfer to a plate lined with a paper towel. Continue with all of the tortillas.
- Assemble the tacos: Layer two tortillas together and place some slaw in the bottom of the tortilla with a few chunks of the fish. Add a spoonful of the avocado sauce and sprinkle with additional cilantro and a squeeze of lime, and serve.
Notes
Nutrition
Pile on the Toppings!
When I make tilapia fish tacos, I like to doctor them up with lots of toppings. In addition to the avocado sauce, here’s what I like to pile onto these babies:
- Fresh cilantro
- Pico de gallo
- Cabbage slaw
- Fresh lime juice
- Jalapeños (pickled or fresh)
- Finely diced red onion
- Crumbled Cotija cheese
Make It a Meal with These Mexican Side Dishes
More Easy Taco Recipes to Make
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Teri
The recipe is good but your site is so hard to navigate on my phone because of all the adds….