Blackened Fish Tacos Recipe

Mild-tasting tilapia fillets get a kick of cajun spices in these soft shell blackened fish tacos topped with a cool avocado and cilantro tartar sauce to finish each bite.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 207kcal

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

Storage: These fish tacos are best eaten the day they are made, but you could easily prep the ingredients in advance. The leftover avocado sauce will keep in the fridge for about a day or so.

Nutrition