Blackened Tilapia Fish Tacos with Avocado Cilantro Sauce and Cabbage Slaw Recipe

Introduction

These Blackened Fish Tacos bring bold Cajun flavors to a fresh and vibrant meal that’s perfect for any night of the week. Tender tilapia is seasoned, baked, and paired with a creamy avocado sauce and crisp cabbage slaw inside warm corn tortillas. Quick to prepare and delicious to eat, they’re a crowd-pleasing favorite.

Ingredients

• 4 whole tilapia fillets (about 1 1/2–2 pounds)
• 2-3 tablespoons McCormick Perfect Pinch Cajun Seasoning
• 16-20 small corn tortillas
• Cooking spray or vegetable oil
• 1 lime, quartered (for serving)
• 1/2 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
• 2 cups shredded cabbage
• 1 lime, juiced (for slaw)
• 1 pinch kosher salt (for slaw)

Instructions

1. Step 1: Preheat the oven to 425ºF and place a baking sheet inside to heat while the oven warms up.
2. Step 2: Prepare the fish by trimming and dividing each tilapia fillet in half lengthwise. Place the fillets on a plate or cutting board and generously coat both sides and edges with Cajun seasoning. Set aside.
3. Step 3: Make the avocado sauce by combining tartar sauce, avocado, chopped cilantro, lime juice, and a pinch of kosher salt in a food processor or bowl. Blend or mash until smooth. Adjust lime juice and salt to taste. Set aside.
4. Step 4: Prepare the cabbage slaw by tossing shredded cabbage with lime juice and a pinch of kosher salt in a medium bowl. Set aside.
5. Step 5: Once the oven is preheated, spray the hot baking sheet with cooking spray. Place the seasoned fish on the sheet and lightly mist or brush with oil. Bake until the fish is opaque and flakes easily, about 12-15 minutes.
6. Step 6: While the fish cooks, warm the tortillas. Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add tortillas one at a time, spraying lightly with cooking spray. Cook each for 1-2 minutes or until lightly golden on both sides. Transfer to a plate lined with paper towels.
7. Step 7: Assemble the tacos by layering two tortillas together. Place some cabbage slaw at the bottom, add chunks of cooked fish, then spoon on the avocado sauce. Garnish with additional cilantro and a squeeze of lime. Serve immediately.

Tips & Variations

• For extra heat, sprinkle a pinch of cayenne pepper in the avocado sauce or add sliced jalapeños to the slaw.
• Swap tilapia for cod or mahi-mahi for a different texture but similar mild flavor.
• Use flour tortillas if preferred, but lightly toasting corn tortillas brings out their best flavor.
• Make the avocado sauce ahead of time and keep chilled for up to a day for faster assembly.

Storage

Store leftover fish, avocado sauce, and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in the oven or microwave until warm. Warm the tortillas before assembling leftovers. Avoid storing assembled tacos to keep textures fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tilapia fillets for this recipe?

Yes, frozen tilapia fillets work well. Thaw completely in the refrigerator before seasoning and cooking to ensure even cooking and texture.

What can I use if I don’t have tartar sauce?

If you don’t have tartar sauce, substitute with mayonnaise mixed with a little lemon juice, chopped pickles, and a pinch of salt to mimic the tangy, creamy flavor.

Blackened Tilapia Fish Tacos with Avocado Cilantro Sauce and Cabbage Slaw Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

These Blackened Fish Tacos feature perfectly seasoned tilapia fillets baked to flaky perfection, paired with a creamy avocado tartar sauce and a zesty cabbage slaw, all wrapped in warm, lightly toasted corn tortillas. A quick and flavorful recipe ideal for a satisfying and vibrant seafood dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 tacos 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Fish and Seasoning

• 4 whole tilapia fillets (about 1 1/2 – 2 pounds), trimmed and halved lengthwise
• 2–3 tablespoons McCormick Perfect Pinch Cajun Seasoning

Tortillas

• 16–20 small corn tortillas
• Cooking spray or vegetable oil, for spraying and brushing

Avocado Sauce

• 1/2 cup McCormick Original Tartar Sauce for Seafood
• 1 avocado, peeled and pitted
• 1 tablespoon chopped cilantro leaves, plus more for garnish
• Juice of 1 lime
• 1 pinch kosher salt

Cabbage Slaw

• 2 cups shredded cabbage
• Juice of 1 lime
• 1 pinch kosher salt

To Serve

• Lime wedges, quartered

Instructions

1. Preheat Oven: Preheat your oven to 425ºF and place a baking sheet inside the oven to heat up while preparing the rest of the ingredients.
2. Prep the Fish: Trim and cut each tilapia fillet in half lengthwise. Lay the fillets on a plate or cutting board and generously coat both sides and edges with the Cajun seasoning. Set aside to let the flavors meld.
3. Make the Avocado Sauce: In a food processor or small bowl, combine the tartar sauce, avocado, chopped cilantro, lime juice, and a pinch of kosher salt. Process or mash until smooth and creamy. Adjust with additional lime juice and salt to taste, then set aside.
4. Prepare the Cabbage Slaw: Toss the shredded cabbage in a medium bowl with lime juice and a pinch of kosher salt. Mix well and set aside to allow the flavors to blend.
5. Cook the Tilapia: Once the oven and baking sheet are hot, spray the sheet pan with cooking spray. Arrange the seasoned fish pieces on the pan and lightly mist or brush with additional cooking spray or oil. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
6. Warm the Tortillas: While the fish is baking, heat a large non-stick skillet over medium-high heat and spray with cooking spray. Place tortillas one at a time in the pan, lightly spraying each with cooking spray. Cook for 1-2 minutes per side until lightly golden and warm. Transfer cooked tortillas to a plate lined with paper towels.
7. Assemble the Tacos: Layer two tortillas together for each taco. Place some cabbage slaw on the bottom of the tortillas, add a few chunks of the cooked tilapia, then spoon on the creamy avocado sauce. Garnish with additional cilantro and a squeeze of fresh lime juice. Serve immediately with lime wedges on the side.

Notes

• Tilapia can be substituted with other firm white fish such as cod or snapper if preferred.
• For extra spice, add a pinch of cayenne pepper to the avocado sauce or sprinkle over the fish before cooking.
• To keep tortillas warm for longer, wrap them in a clean kitchen towel.
• Use fresh lime juice for best flavor balance in the sauce and slaw.
• Leftover avocado sauce can be stored in an airtight container in the fridge for up to 2 days but may brown slightly.

Keywords: Blackened fish tacos, tilapia tacos, baked fish tacos, Cajun fish, avocado sauce, cabbage slaw, seafood tacos, Mexican dinner, quick fish recipe