Description
These Blackened Fish Tacos are a vibrant and flavorful dish featuring crispy blackened tilapia fillets seasoned with a bold spice blend. Paired with a creamy avocado-lime slaw and a spicy Sriracha aioli, wrapped in lightly toasted tortillas, this recipe delivers the perfect combination of textures and zest for a deliciously satisfying meal.
Ingredients
Scale
Avocado-Lime Dressing & Slaw
- ½ cup Greek yogurt
- 1 avocado
- 1 cup cilantro/coriander leaves
- 2 garlic cloves
- 2 limes, zested and juiced
- 2 jalapeños
- 2 tbsp mint, roughly chopped
- ½ tsp Kosher salt
- Freshly ground black pepper, to taste
- 1 cup red cabbage, finely shredded
- 1 cup green cabbage, finely shredded
- 2 carrots, grated
Sriracha Aioli
- ¼ cup mayonnaise
- 1 tsp Sriracha
- 1 tbsp fresh lime juice
Blackened Seasoning
- 2 tbsp paprika
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried thyme
- 2 tsp dry mustard
- 1¼ tsp Kosher salt
- ¼ tsp cayenne pepper
Fish and Tacos
- 2 tbsp extra virgin olive oil
- 4 tilapia fillets
- 8 (6 inch) tortillas
- 2 jalapeños, sliced
- 1 small bunch cilantro, for garnish
Instructions
- Prepare the Avocado-Lime Dressing and Slaw: In the bowl of a food processor, combine Greek yogurt, avocado, cilantro, garlic, lime zest, lime juice, jalapeños, mint, salt, and freshly ground black pepper. Puree until smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed. Place the shredded red and green cabbage along with grated carrots into a large bowl. Add half a cup of the avocado-lime dressing to the veggies and stir well to combine. Add more dressing if you prefer a creamier slaw. Refrigerate until ready to serve.
- Make the Sriracha Aioli: In a small bowl, whisk together mayonnaise, Sriracha, and fresh lime juice until smooth. Refrigerate until ready to use.
- Toast the Tortillas: Heat a pan over medium-high heat. Once hot, warm each tortilla for about 1 to 2 minutes per side to achieve slight char and a bit of crispness without causing cracking when folded. Wrap the warmed tortillas in a clean tea towel to retain heat and keep them soft.
- Prepare the Blackened Fish: On a large plate, mix all the blackened seasoning spices thoroughly. Coat both sides of each tilapia fillet generously with the spice blend. Heat the olive oil in a large sauté pan over medium-high heat until it just begins to smoke. Add the fish fillets carefully, cooking in batches if needed to avoid crowding. Cook for 2 to 3 minutes on each side without moving them to allow a good crust to form. Remove the fillets and transfer to a cutting board. Slice each fillet vertically in half, yielding eight pieces total.
- Assemble and Serve: Place the sliced blackened fish on each warmed tortilla. Top with avocado-lime slaw, sliced jalapeños, fresh cilantro leaves, and a drizzle of Sriracha aioli. Serve with extra lime wedges on the side for added zest and enjoy immediately.
Notes
- Toasting the tortillas is optional but highly recommended for added texture and flavor.
- You can adjust the heat level by using fewer or more jalapeños in the dressing and as a topping.
- For best results, use fresh tilapia fillets and a sharp pan for searing the fish to get the characteristic blackened crust.
- Leftover avocado-lime dressing can be stored in the refrigerator for up to 2 days.
- Serve with fresh lime wedges for an extra burst of acidity.
