Blackened Tilapia Tacos with Spicy Lime Crema and Fresh Slaw Recipe

Introduction

These Blackened Tilapia Tacos pack a bold and spicy punch, perfect for a quick weeknight dinner or casual gathering. The crispy, seasoned fish pairs wonderfully with a fresh lime slaw and creamy lime crema for a refreshing bite every time.

Ingredients

• For the Fish:
• 1 lb tilapia fillets (about 4 pieces)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• For the Slaw:
• 2 cups shredded cabbage (green or red)
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For the Lime Crema:
• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 garlic clove, finely minced
• Salt, to taste
• To Assemble:
• 8 small corn or flour tortillas
• Extra lime wedges
• Avocado slices (optional)
• Extra cilantro or hot sauce (optional)

Instructions

1. Step 1: In a bowl, combine shredded cabbage, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss well and let it sit while you prepare the rest. The slaw will soften and absorb flavor as it rests.
2. Step 2: Whisk together sour cream (or Greek yogurt), lime juice, garlic, and salt in a small bowl. Adjust the consistency with a splash of water if needed for drizzling.
3. Step 3: Pat the tilapia fillets dry with paper towels. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, cumin, salt, pepper, and cayenne. Rub the seasoning evenly over both sides of the fish.
4. Step 4: Heat olive oil in a skillet over medium-high heat. Add the fish fillets and cook for 2–3 minutes per side, or until blackened and cooked through. The fish should flake easily with a fork. Remove from heat and let rest.
5. Step 5: Heat tortillas in a dry pan or directly over a gas flame for 10–15 seconds per side. Keep warm wrapped in a clean towel.
6. Step 6: Flake the cooked tilapia and divide evenly among the tortillas. Top with a spoonful of slaw, drizzle with lime crema, and finish with avocado slices or cilantro if desired.
7. Step 7: Serve immediately with lime wedges and extra hot sauce on the side.

Tips & Variations

• For a milder flavor, omit the cayenne pepper or reduce the amount to taste.
• Swap tilapia for other firm white fish like cod or mahi-mahi for variety.
• Use Greek yogurt in the lime crema for a lighter alternative to sour cream.
• Add fresh jalapeño slices to the slaw for extra heat.
• Serve with black beans or rice for a complete meal.

Storage

Store leftover cooked tilapia and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or microwave before assembling tacos. Keep the crema chilled and stir before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the seasoning mix in advance?

Yes, you can mix the spices ahead of time and store in an airtight container for up to a month. This makes seasoning the fish quick and easy.

What if I don’t have fresh lime juice?

You can substitute bottled lime juice, but fresh lime juice provides brighter flavor. Use about 1 tablespoon of bottled juice per lime called for.

Blackened Tilapia Tacos with Spicy Lime Crema and Fresh Slaw Recipe

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★★★★★

4.7 from 50 reviews

These Blackened Tilapia Tacos are bold, spicy, and packed with flavor. Featuring perfectly seasoned and pan-seared tilapia fillets, crunchy cabbage slaw, and a zesty lime crema, these tacos make a delicious and vibrant meal that’s quick and easy to prepare. Ideal for a weeknight dinner or casual gathering, the combination of smoky spices and fresh toppings offers a satisfying taste experience.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (8 tacos) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Fish:

• 1 lb tilapia fillets (about 4 pieces)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)

For the Slaw:

• 2 cups shredded cabbage (green or red)
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Lime Crema:

• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 garlic clove, finely minced
• Salt, to taste

To Assemble:

• 8 small corn or flour tortillas
• Extra lime wedges
• Avocado slices (optional)
• Extra cilantro or hot sauce (optional)

Instructions

1. Prepare the slaw: In a bowl, combine shredded cabbage, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss well and let it sit while you prepare the rest. The slaw will soften and absorb flavor as it rests.
2. Make the lime crema: Whisk together sour cream (or Greek yogurt), lime juice, garlic, and salt in a small bowl. Adjust the consistency with a splash of water if needed for drizzling.
3. Season the tilapia: Pat the tilapia fillets dry with paper towels. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, cumin, salt, pepper, and cayenne. Rub the seasoning evenly over both sides of the fish.
4. Cook the fish: Heat olive oil in a skillet over medium-high heat. Add the fish fillets and cook for 2–3 minutes per side, or until blackened and cooked through. The fish should flake easily with a fork. Remove from heat and let rest.
5. Warm the tortillas: Heat tortillas in a dry pan or directly over a gas flame for 10–15 seconds per side. Keep warm wrapped in a clean towel.
6. Assemble the tacos: Flake the cooked tilapia and divide evenly among the tortillas. Top with a spoonful of slaw, drizzle with lime crema, and finish with avocado slices or cilantro if desired.
7. Serve immediately: Serve with lime wedges and extra hot sauce on the side.

Notes

• To add spice, include the cayenne pepper; omit it for a milder flavor.
• Use sour cream or Greek yogurt in the lime crema depending on your preference for richness or tanginess.
• For authentic tacos, use corn tortillas; flour tortillas work well if you prefer a softer texture.
• Leftover slaw can be stored separately in the refrigerator for up to 2 days.
• Ensure not to overcook tilapia to keep it moist and flaky.

Keywords: blackened tilapia tacos, spicy fish tacos, tilapia recipe, quick fish tacos, lime crema, cabbage slaw, Mexican tacos