Blackened Tilapia Tacos

Serves 4
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Blackened Tilapia Fish Tacos
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Blackened Tilapia Tacos topped with a spicy avocado sour cream sauce and a quick pickled radish slaw! A great light taco with lots of flavor!


1 1/2 pounds tilapia
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
Pinch brown sugar
Pinch smoked salt (optional)
2 tablespoons neutral oil
12 small flour tortillas
Fresh cilantro, garnish
Cotija cheese, garnish

Radish Slaw:

1 bunch radishes
1/2 red onion, sliced thin
1 large carrot
1 lime
1 teaspoon kosher salt

Avocado Cream:

1/2 cup sour cream
1 avocado
1 Serrano pepper, seeds removed
1 lime


1) Combine paprika, garlic powder, oregano, onion powder, chili powder, cumin, salt, cayenne, and brown sugar in a small bowl. If you happen to have some smoked salt, add a pinch but I don’t think I would buy it JUST for this recipe.

2) Once combined, sprinkle spice mix on both sides of tilapia filets. Use a liberal hand. It should cover most of the fish.

3) Heat a large skillet (cast iron or nonstick) over medium-high heat and add a drizzle of oil. Once the oil is hot, add fish filets and cook for 3-4 minutes per side until the fish is blackened around the edges and flakes apart easily.

Keep fish warm until serving.

For slaw: Grate radishes and carrots and toss together with sliced onion and lime juice. Season with salt and pepper. It’s best to let the slaw sit for 10-15 minutes if possible. Drain off any liquid before making tacos.

For avocado cream: Combine ingredients in a small food processor and pulse until smooth. You can also mash up avocado and stir in ingredients for a slightly chunkier version.

Warm tortilla in a 250 degree oven and serve fish in tacos with slaw and cream sauce. Garnish the tacos with fresh cilantro and crumbled cotija cheese.