Blackened Tilapia Fish Tacos Recipes

BLACKENED TILAPIA FISH TACOS WITH PINEAPPLE CUCUMBER SLAW

Steps:

• Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.
• Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.
• Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
• Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
• Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
• Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.

BLACKENED TILAPIA FISH TACOS

Steps:

• Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
• Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
• Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
• Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

BLACKENED FISH TACOS

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
• Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
• Combine all of the Slaw ingredients in a large bowl and mix well.
• Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
• Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
• Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.

AIR FRYER BLACKENED FISH TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside.
• Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning.
• Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate.
• Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through.
• Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.

BIG DADDY'S BLACKENED TILAPIA

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

BLACKENED TILAPIA TACOS

Steps:

• Rub the tilapia fillets with the blackening seasoning on both sides.
• Heat the canola oil in a large skillet over medium-high heat.
• Cook the tilapia fillets for 2 to 3 minutes on each side, till flaky and the crust is golden brown.
• Remove the fish from the heat and using a fork, flake the fish apart into smaller pieces. Spread the fish evenly between the tortillas.
• To make the slaw - combine the cabbage, cilantro, mayonnaise, green onions, lime juice, sea salt, cumin, and black pepper in a large mixing bowl. Stir till fully incorporated and all the cabbage is covered.
• Top each taco with a scoop of slaw and serve immediately.