Tilapia Fish Tacos
Are you guys tired of my taco recipes yet? I sure hope not because I could eat the layers of flavors and textures all day, everyday, especially these Blacked Tilapia Fish Tacos! Here in San Diego, we have our fair share of palate pleasing Mexican restaurants and I often find myself ordering the fish tacos whether deep fried Baja Fish Tacos (A MUST TRY) Grilled Fish Tacos or Blackened Fish Tacos as opposed to chicken because I don’t make as much fish at home. I made these last night and they were FANTASTIC! – Jillian I made this tonight and it was sooo Soo good!! … Ihave leftovers for tomorrow and I can’t wait to eat more! Definitely adding this recipe to our weekly rotation. Thank you so much!! – Kristin But to be completely honest, I think I just spoiled myself from ordering fried fish tacos again because these Tilapia Fish Tacos are just that good and so much healthier! Both marinating and blackening the tilapia gives these easy fish tacos so much flavor while still tasting light, fresh and satisfyingly delicious.
Tilapia Fish Tacos Recipe ingredients
What fish is best for Blackened Fish Tacos?
White fleshed, mild, flaky fish fillets are traditionally used in fish tacos such as tilapia, mahi-mahi, sapper, halibut or cod. I chose tilapia for these fish tacos because because they are mild, cook quickly and can be purchased at a competitive price year round. You are welcome to substitute your favorite fish for this blackened fish taco recipe.
What spices go well with Tilapia Tacos?
After you marinate your Tilapia, it’s to make your spice rub consisting of:
ancho chili powder smoked paprika cumin garlic powder onion powder salt oregano brown sugar cayenne pepper (optional)
A note about ancho chili powder: Although I personally use ancho chili powder a lot, I shy away from sharing it in recipes because I try and use common pantry spices so you don’t have to go buy more for one recipe – but I had to use it in this Blackened Tilapia Fish Taco Rub because it tastes perfect. Ancho chili powder comes from ground dried poblanos and is more mild than cayenne or chipotle powder but still has a deep rich, smoky, mild sweet heat. Perfection. So I promise if you buy ancho chili powder I will start using it more in my recipes so it won’t go to waste 🙂 but even if for just this recipe, it is so worth it.
What toppings are best for Blackened Fish Tacos?
These marinated Blackened Tilapia Fish Tacos would not be complete without the refreshing sweet tang of the crunchy Pineapple Cucumber Slaw against the blackened smoky spice rubbed fish.
Pineapple Cucumber Slaw: is a quick tossing together of fresh pineapple, red cabbage, cucumber, red onion, cilantro and lime juice – so refreshingly delicious and so ready to be piled on your Tilapia Fish Tacos! Avocado Crema: Ever since I used it in my wildly popular and Cilantro Lime Shrimp Tacos, I can’t get enough! It is my preference over chopped avocados or guacamole because everything tastes better with crazy creamy avocado infused with lime, cumin, garlic and cilantro.
More TOPPING IDEAS:
Although I love the Pineapple Cucumber Slaw and Avocado Crema pairing, feel free to top your Tilapia Fish Tacos with any of your favorite topping ideas. I suggest something sweet to contrast the smoky, slightly spicy fish, something crunchy and something creamy.
Cabbage: Thinly sliced red or green cabbage tossed with lime, salt and pepper. Salsas: Black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa or strawberry salsa. Guacamole: Use your favorite recipe or my homemade guacamole recipe (amazing!) or you can even use store bought. Avocados: Chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess. Pico de gallo: Use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving. Lime: Use lime wedges to add freshly squeezed lime juice if additional tanginess is desired. Cilantro: If you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead. Jalapenos: Pump up the heat with chopped or sliced jalapenos or hot sauce. Pickle red onions: Tangy, punchy fantastic and so simple to make with this easy pickled red onions recipe.
About Tilapia
If you aren’t familiar with Tilapia and wondering why I have a whole Tilapia Fish Tacos recipe devoted to it, here are a few fun facts:
Tilapia is currently the fourth most popular type of fish in the US behind tuna, salmon and Alaskan pollock. Tilapia is the third most popular aquaculture or farm raised seafood product behind shrimp and salmon. Tilapia is nicknamed the “aqua-chicken,” because it can be produced on a mass scale. This allows tilapia to be available year round at affordable prices without sacrifice quality. You have probably eaten more tilapia than you realize! Since 2006, Americans have consumed over 1 pound of tilapia per person each year. Processing and packaging methods are regulated to ensure the tilapia fillets have a mild, uniform flavor. Tilapia is the oldest farm raised fish in the world. It is primarily raised in freshwater systems using cages, ponds, raceways or open waters. Organic production methods for tilapia have been developed by some farmers.
How to make Blackened Fish Tacos
How to marinate Tilapia for this Fish Taco Recipe
I first tried making these Tilapia Fish Tacos without marinating them and just using a spice rub – but I found all the flavor was on the outside and the inside of the fish was still bland. Not okay. Not good enough for you my friends! Instead, to infuse these blackened fish tacos with flavor through and through, I whipped up a simple marinade of olive oil, lime juice, soy sauce and some of the spices from the Spice Rub. Now we’re talking better than restaurant Tilapia Fish Tacos! You marinate your tilapia for 30-60 minutes – NO more or it will get mushy!
How to Pan Fry Blackened Fish
I like to blacken my Tilapia Fish Tacos. Blackening isn’t just burning – or we all might be expert at blackening by now, but is a cooking method in which fish or chicken is cooked in an extremely hot cast-iron skillet for a few minutes to sear the outside of the fish. The smoking skillet combined with the spice rub gives blackened food a a nice crispy seasoned crust. And the best part is cooking literally takes minutes – which makes these Blackened Tilapia Fish Tacos extra company friendly – do all the prep beforehand and when friends arrive, cook for 6 minutes!
To cook tilapia:
After the tilapia marinates, dab off the marinade. Rub tilapia with the spice rub mixed with a little olive oil. Let fish rest for 15 minutes. 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.
Tips for the Best Blackened Fish Tacos
Use quality tortillas. Try and purchase QUALITY corn tortillas – you can taste the difference! Don’t marinate the fish longer than 30 minutes. The acidity of the lime juice can break down the tilapia and make it mushy. Use a hot skillet. Don’t add your fish until the oil is sizzling hot or you won’t get that golden-brown crust. Don’t overcook. Tilapia should be cooked to around 137 degrees F. Don’t overcook or it won’t be as tender and juicy. Only flip fish once. Resist the urge to move the fish as it cooks or to flip it more than once. The fish needs to stay in the same place for a continuous amount of time to blacken, only then will it naturally release from the pan. Let fish rest. Just like other proteins it is important to let the tilapia rest for 5 minutes before cutting into chunks. While the fish cooks, the juices are forced away from the heat to the middle of the protein. The resting time allows for the redistribution and reabsorption of the juices throughout the breast. Serve a crowd. If you want to serve more people, I suggest doubling the recipe and using the grill or oven method to easily cook your fish at once. Lime juice to taste. Don’t forget the lime! The lime brightens and enlivens the flavors.
PREP AHEAD Tilapia Tacos
These Blackened Fish Tacos can be mostly prepped ahead so when it comes time to cook, it’s just a quick marinade to dinner.
Marinade for tilapia: Whisk all the marinade ingredients together, cover and store in an airtight container in the refrigerator WITHOUT THE FISH for up to 2 days. Slaw: Chop the slaw ingredient but keep them in separate airtight containers up to 24 hours ahead of time. You can combine them up to 60 minutes before making, but not too much earlier because we want the cabbage to stay nice and crunchy. Avocado crema: Can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid. This will delay oxidization/browning that occurs when the surface of the dip/avocado come in contact with air.
What to serve with Blackened Fish Tacos
I love my Tilapia Fish Tacos with Mexican Rice or Cilantro Lime Rice, Grilled Corn Salad or Southwest Salad, big pile of chips and either guacamole, homemade salsa, or salsa verde. Now stuff your tacos until your content, with the Blackened Tilapia Fish Tacos, Pineapple Cucumber Slaw and a drizzle of Avocado Crema and prepared to be blown away by the symphony of tastes and textures. Followed by Churros. You’re welcome. xo.
How to store Blackened Fish Tacos
Cooked tilapia should be stored in an airtight container in the refrigerator. When properly stored, it is good for three to four days. Store the slaw in an airtight container for up to four days. It will become less crunchy the longer it is stored.
How to Reheat Tilapia Tacos
Skillet (preferred method): Heat a drizzle of oil in a nonstick skillet over medium heat, add some butter if desired for extra richness. Add tilapia, cover, and cook just until warmed through. Microwave: Transfer tilapia to a microwave safe plate. Microwave for 45 seconds then at 15 second intervals as needed. Take care not to over-cook or it will become rubbery. Oven: Transfer tilapia to a large sheet of foil and drizzle with olive oil. Wrap up fish in the foil and transfer to a baking sheet. Reheat at 350 F degrees F for 10 minutes or just until warmed through.
Looking for more Taco Recipes?
Korean Tacos Buffalo Chicken Tacos Turkey Tacos (15 Minutes!) Cilantro Lime Shrimp Tacos Asian Pulled Pork Tacos
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