Blackened Tilapia Tacos – Tilapia Tango

Blackened Tilapia Tacos

Tacos have a rich history that dates back to the indigenous peoples of the Valley of Mexico and have since become a global culinary phenomenon, evolving through cultural influences like the Spanish conquest and international immigration. The Blackened Tilapia Tacos recipe is a celebration of this journey, boasting bold flavors and refreshing toppings that honor the dish’s storied past.

The Blackened Tilapia Tacos are a delightful twist on a classic, blending the mild taste of tilapia with a robust blackening seasoning for a dish that’s as flavorful as it is nutritious. The crunch of fresh cabbage and the creaminess of avocado crema add layers of texture, making each bite a true sensory experience. With a prep time of 20 minutes and a cooking time of just 10 minutes, this recipe is an accessible way to enjoy a taste of history and a testament to the taco’s enduring appeal.

Prep Time

20 minutes

Cooking Time

10 minutes


4 Servings


  • 4 tilapia fillets
  • 2 tablespoons blackening seasoning
  • 1/4 head green cabbage, shredded
  • 1 ripe avocado, mashed
  • 1/2 cup sour cream or Greek yogurt
  • 2 limes (juice of 1 lime for marinade/crema, and 1 lime cut into wedges for serving)
  • Olive oil for cooking
  • 8 corn tortillas
  • Salt to taste
  • Optional: Fresh cilantro leaves, diced avocado, and Mexican rice for serving
  • Optional: Crushed tree nuts for garnish

Nutritional Information (Approx)

  • Calories: ~350 kcal
  • Protein: ~28 g
  • Carbohydrates: ~30 g
  • Fiber: ~5 g
  • Fat: ~15 g (varies with the use of sour cream or yogurt)
  • Vitamin D: ~100 IU
  • Potassium: ~500 mg


  • Pat the tilapia dry and season both sides with blackening seasoning and salt.
  • Heat olive oil in a skillet over medium-high heat. Add tilapia and cook for about 3 minutes per side, until blackened and flaky.
  • Warm tortillas in a skillet or over an open flame until pliable.
  • Mash the avocado and mix with sour cream or Greek yogurt and juice of 1 lime to make the avocado cream.
  • Break tilapia into chunks and distribute among the tortillas.
  • Top with shredded cabbage and avocado mixture.
  • Serve with lime wedges, fresh cilantro, and optional sides of Mexican rice and black beans.

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