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Below, you’ll see how to use the oven to achieve a perfect blackened crust on your tilapia fish tacos. The rest is a cinch; all you have to do is assemble and EAT.
Spicy Blackened Fish Tacos
You can turn up the heat and make these spicy blackened fish tacos by adding a pinch of additional cayenne pepper to the blackened seasoning; which is exactly what sets these fish tacos apart from traditional recipes that use the classic taco seasoning.
While most blackened fish recipes are made in the skillet, I like to take the oven route. It’s more hands-free and still gives the fish a crispy, delicious crust with tender white flaky fish.
Ingredients
Tilapia is easy to cook and flakes perfectly onto the tortilla. You could also use snapper, mahi-mahi, and flounder. The blackened seasoning, a mixture of Cajun spices, creates the tasty blackened crust. Add a slaw for crunchiness and cilantro lime dressing, and taco night is ready to go!
Grab more epic fish tacos like this one in my Taco Tuesday Cookbook. I created the recipes to be simple enough to prepare on busy weeknights and still bring incredible flavors to the table. Check out what’s inside:
The Taco Tuesday Cookbook
These recipes will make every taco night the most exciting meal of your week! Eat great tacos, at home.
Grab your copy today!
How to Make Blackened Fish Tacos
Making tilapia tacos is super easy! You bake the fish fillets in the oven at 425F for about 15 minutes. While they cook, make the slaw and blend the cilantro-lime dressing in the blender if making your own. Grab your tortillas and enjoy!
You can also watch this video to see these blackened fish tacos in the making:
What to Serve with Spicy Tilapia Tacos
Wondering what to serve with these fish tacos? The sweetness of this pineapple salsa pairs great with the blackened seasoning. And it’s not an epic Taco Tuesday without something to sip! Make the best Margarita recipe, or enjoy the irresistible fizz of this Strawberry Margarita. Woohoo!
Find this recipe on page 140 of The Taco Tuesday Cookbook-it’s one I couldn’t leave out!
Blackened Fish Tacos with Tilapia
Watch how it’s made:
Ingredients
- 1 ½ pounds tilapia fillets
- 2-3 tablespoons blackened seasoning
- 2 cups shredded green and purple cabbage
- 2 limes, 1 juiced and 1 cut into wedges
- ½ teaspoon kosher salt
- 12 corn tortillas, warmed
- Cilantro Lime Sauce
- Chopped fresh cilantro, additional for garnish
Instructions
Prep:
- Preheat the oven to 425F and place a baking sheet in the oven.
- Sprinkle both sides of the tilapia with the seasoning.
- Using an oven mitt, remove the hot baking sheet from the oven. Generously coat the hot baking sheet with cooking spray and place the seasoned fish fillets on it. Spray the tops of the fillets and carefully return the baking sheet to the oven.
Cook:
- Bake for about 15 minutes, depending on the thickness of the fish until it's cooked through and flakes easily.
Make the slaw:
- While the fish is in the oven, toss the cabbage with the juice of 1 lime and salt in a medium bowl.
Make the dressing:
- Make the cilantro-lime dressing in your blender and refrigerate until ready to assemble.
Assemble:
- To assemble the tacos, place some slaw on each tortilla, top with chunks of blackened fish, and add a generous drizzle of cilantro-lime dressing. Sprinkle with cilantro and serve with lime wedges.
Melissa says
What temp is the oven at for the tilapia?
Laura Fuentes says
You’ll find the full recipe inside the Taco Tuesday Cookbook. You can, of course broil it or cook it in the oven.