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