Blackened Tilapia Fish Tacos Recipes

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BLACKENED TILAPIA FISH TACOS WITH PINEAPPLE CUCUMBER SLAW



Blackened Tilapia Fish Tacos with Pineapple Cucumber Slaw image

Mind blowing Blackened Tilapia Fish Tacos exploding with flavor from a quick fish marinade and the most flavorful spice rub! They are topped with complementary refreshing sweet and tangy Pineapple Cucumber Slaw and addictive silky Avocado Crema are the BEST light, flavorful and filling Fish Tacos that rival any restaurant!

Provided by Jen

Categories     Main Dish

Time 26m

Number Of Ingredients 27

1.5 pounds tilapia ((I use 4 5 oz. fillets))
6-8 6-inch corn tortillas, warmed
1/2 cup Mexican cheese blend, more or less
2 tablespoon olive oil, divided
1 tablespoon butter
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons Spice Rub ((in directions))
1 TBS EACH ancho chili powder, brown sugar
1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
1/2 tsp EACH dried oregano, pepper
1/4 teaspoon cayenne pepper ((optional))
2 cups chopped fresh pineapple
2 cups thinly sliced red cabbage
1 medium cucumber, peeled and chopped
1/4 cup chopped red onion
1/2 cup loosely packed cilantro, chopped
1 tablespoon lime juice
salt and pepper (to taste)
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

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



Blackened Tilapia Fish Tacos image

Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.

Provided by Jenn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 24

½ small head red cabbage, shredded
¼ red onion, grated
3 tablespoons chopped cilantro
½ cup sour cream
1 lime, juiced, divided
1 tablespoon honey
1 chipotle chili pepper
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
freshly ground black pepper to taste
3 avocados
1 jalapeno pepper, minced
¼ onion, minced
½ teaspoon sriracha sauce, or to taste
salt and ground black pepper to taste
1 ½ teaspoons brown sugar
1 ½ teaspoons paprika
1 teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red chile pepper
4 (6 ounce) tilapia fillets
1 tablespoon canola oil

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.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 20.7 g, Cholesterol 49.5 mg, Fat 22.9 g, Fiber 8.9 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 357.3 mg, Sugar 7.5 g

TILAPIA FISH TACOS



Tilapia Fish Tacos image

I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.

Provided by C. Taylor

Categories     Lunch/Snacks

Time 15m

Yield 8 tacos

Number Of Ingredients 14

5 tilapia fillets
1 tablespoon olive oil
1 lime, juice of
1 tablespoon cumin
2 tablespoons southwest seasoning
salt
8 corn tortillas (small size) or 8 flour tortillas (small size)
cooking spray
sour cream (optional)
guacamole (optional)
minced onion (optional)
shredded cheese (optional)
fresh salsa (optional)
lime slice (optional)

Steps:

  • In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
  • Season with half the lime juice, salt, cumin and southwest seasoning.
  • Once that side is cooked, flip and season, cooking till golden.
  • Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
  • Fill tortilla with a portion of fish and then top with desired toppings.

Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.1, Sodium 52.8, Carbohydrate 11.5, Fiber 1.6, Sugar 0.3, Protein 17.2

BLACKENED TILAPIA TACOS



Blackened Tilapia Tacos image

These tasty fish tacos are made with mild tilapia, zesty blackening seasoning, and topped with a wonderful slaw.

Provided by This Healthy Table

Categories     Main Dishes

Number Of Ingredients 13

4 (6-ounce each) tilapia fillets
2 tablespoons blackening seasoning
2 tablespoons neutral oil
8 corn tortillas
1/2 pound shredded purple cabbage
1/2 pound shredded green cabbage
1/4 cup roughly chopped cilantro
3 tablespoons mayonnaise
2 green onions, diced
2 tablespoons freshly squeezed lime juice
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper

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.

Nutrition Facts : Calories 273 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2907 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

AIR FRYER BLACKENED FISH TACOS



Air Fryer Blackened Fish Tacos image

Blackened fish tacos made simple in the air fryer. Cooking the fish quickly at a high temperature in the air fryer results in a crispy, blackened crust while the fish stays moist and flaky.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 (15 ounce) can seasoned black beans, rinsed and drained
2 ears corn, kernels cut from the cob
1 tablespoon olive oil
1 tablespoon lime juice
½ teaspoon salt
1 pound tilapia fillets
cooking spray
¼ cup blackened seasoning
4 (6 inch) corn tortillas
1 lime, cut into wedges
1 teaspoon Louisiana-style hot sauce

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.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 43.3 g, Cholesterol 41.6 mg, Fat 6.9 g, Fiber 11.4 g, Protein 33.4 g, SaturatedFat 1.1 g, Sodium 2209.9 mg, Sugar 2 g

BLACKENED FISH TACOS



Blackened Fish Tacos image

Make and share this Blackened Fish Tacos recipe from Food.com.

Provided by gailanng

Categories     Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 23

1 1/2 lbs fish fillets (mahi, tilapia, salmon, etc.)
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
6 -8 corn tortillas (depending on size) or 6 -8 flour tortillas (depending on size)
1/2 red cabbage, sliced thin
1/4 green cabbage, sliced thin
1/2 medium red onion, chopped
1/2 cup fresh cilantro leaves
1 lime, juice of
1/2 teaspoon honey (more or less to taste)
1/2 cup sour cream
1 ripe avocado, pitted and skinned
1/4 cup cilantro leaf
1 lime, juice of (small)
1 jalapeno, chopped and seeded
salt, to taste

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.

Nutrition Facts : Calories 350.8, Fat 15.2, SaturatedFat 3.9, Cholesterol 72.3, Sodium 339.5, Carbohydrate 25.9, Fiber 6.9, Sugar 6.7, Protein 30.3

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2022-04-19 Cover the fish on both sides with the blackening seasoning. 4. Heat the butter and oil in a cast iron skillet over medium high heat. Once nice and hot, add the fish in a single layer. Cook for 2 - 4 minutes (depending on thickness of filet) on each side and carefully flip to cook on the other side for 3-4 minutes.
From slenderkitchen.com


BLACKENED ROCKFISH TACOS - THE ENDLESS MEAL®
2022-04-18 Prepare the rockfish. Pat the fish dry with paper towels and then season it on both sides. Cook the fish. Heat some oil and butter in a pan and sear it until it's deeply colored then break it into several smaller pieces. Make the slaw. Mix shredded cabbage with some of the cilantro lime tartar sauce. Assemble the tacos.
From theendlessmeal.com


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