I come from a family of dedicated taco fans. We eat tacos at least twice a week (we had them last night, in fact), and every week when I ask my brother what I should make for the blog, he always answers: tacos.
The only thing that competes with my family’s taco obsession is their love of fish. I’m the outlier — I enjoy sushi, shellfish, and crustaceans, but I’m picky about fish. Still, when three family birthdays rolled around recently (my mom’s, my brother’s, and my aunt’s), they all asked for fish tacos. Predictable, but persuasive.
I decided to make Blackened Fish Tacos with a creamy Avocado-Cilantro Sauce — because almost everything is better with avocado. I expected to be lukewarm about it, but I was proven wrong. These turned out to be some of the best tacos I’ve ever eaten.
The fish is boldly seasoned and nicely blackened, with a touch of heat that the slaw and the avocado-cilantro sauce cool and balance. The result is a delightful mix of flavors and textures that still feels light — ideal for a hot summer day by the pool.
If you love fish tacos, you should definitely try this version. Even if you’re unsure about fish, this recipe might win you over — I found myself reaching for seconds and even fourths while my family scrambled to get theirs.
Before you dig in, snap a photo to commemorate what may become your new favorite fish taco recipe. Share it on Instagram with #hostthetoast so I can see your version with all the fixings!
Blackened Fish Tacos with Avocado-Cilantro Sauce
5 Stars
4.9 from 19 reviews
- Author: Morgan
- Yield: 6 1x
Ingredients
Units
Scale
For the Blackened Fish:
- 1.5 lbs tilapia fillets
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon brown sugar
- ¼ teaspoon cayenne pepper
- 2 tablespoons canola oil
- 12 corn tortillas
For the Slaw:
- ½ head red cabbage, sliced thin
- ¼ head green cabbage, sliced thin
- ½ medium onion, diced
- ½ cup cilantro
- Juice of 1 lime
For the Avocado-Cilantro Sauce:
- ½ cup sour cream
- 1 ripe avocado, pitted and peeled
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 jalapeño, chopped and seeded
- Salt, to taste
Instructions
- In a small bowl, mix smoked paprika, garlic powder, oregano, onion powder, cumin, salt, brown sugar, and cayenne. Sprinkle the spice mix over both sides of the tilapia fillets and rub it in to coat evenly.
- Combine all Avocado-Cilantro Sauce ingredients in a blender or food processor and pulse until smooth and well combined.
- Toss the slaw ingredients together in a large bowl and mix well. Adjust lime and salt to taste.
- Heat the oil in a heavy skillet over medium-high heat. When hot, add the tilapia (work in batches if needed). Cook 4–5 minutes per side, until the fish is blackened and flakes easily.
- Remove the fish from the pan. If you like, warm the corn tortillas in the same skillet for about 30 seconds per side.
- Break the cooked fish into 2–3″ pieces. Stack the tortillas in pairs, divide the fish among the tortillas, and top with slaw and avocado-cilantro sauce. Serve immediately.
Notes
Blackening spices can become fragrant and smoky while cooking. Turn on your kitchen fan or open a window to keep the air clear.
