Blackened Tilapia Tacos

ImageToday here in paradise, it was hot. Like, really really hot. When I left work at 5 o’clock this evening, my car’s outside temp reading said 101 degrees. Add that with the 94% humidity rating and you’ve got the recipe for a hot and sticky day. So for dinner tonight, I decided some Blackened Tilapia Tacos with a Cabbage Slaw and a Cilantro Lime Sauce and a homemade Guacamole sounded pretty amazing. Boy, this was fantastic! My husband actually high-fived me after his first bite and he never, and I mean NEVER, gets excited over the food I make. Normally I get a less than enthusiastic “It’s good” when I ask him how something is. These were PERFECT for our hot and humid night and is already something that my husband is asking for me to make again.


For the Fish:

  • 2 tilapia filets
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • white corn tortillas

Raw Tilapia Filets          IMG_1509

For the Slaw:

  • 1/2 head red cabbage, thinly sliced
  • 1/2 head cabbage, thinly sliced
  • 1 lime, juice
  • 2 tablespoons cilantro, roughly chopped


For the Cilantro Lime Sauce:

  • 1/4 cup sour cream
  • 1/2 lime, juice
  • 2 tablespoons cilantro, chopped
  • 1 jalapeno, deseeded, chopped
  • 1 cup white onion, thinly sliced



For the Cilantro Lime Sauce, combine sour cream, lime juice, cilantro and jalapeno in food processor and blend until smooth. Pour into bowl with onions and set aside. For the Slaw, combine cabbage, red cabbage, lime juice, and cilantro in bowl and toss. Set Aside. For the fish, combine cumin, oregano, paprika, red pepper, salt, and garlic powder in small bowl. Cover tilapia filets. Heat vegetable oil (just enough to cover the bottom of the pan) in skillet over medium-high heat. Cook 3-4 minutes on each side, or until done.

To assemble, place three “forkfulls” of fish on the bottom of the tortilla, cover with a small handful slaw, then with 2 or 3 teaspoons of Cilantro Lime Sauce. Serve with lime wedge.

To make my guacamole, I take two avocados, cubed, and combine with two tablespoons of pico de gallo and mash together with a fork until I get the chunky consistency that I like. This tastes very similar to the guacamole that you can get at Chipotle and it takes only a few minutes to whip up!

By the way, to make sauces like the Cilantro Lime Sauce, I like to use a Ninja Food Processor- these things ROCK! You can get one at Amazon.


So tell me, what do you make for dinner when it’s super hot outside??