Blackened Fish Tacos Recipe

Prep and Season

Pat tilapia fillets dry with paper towels. Combine blackening seasoning, smoked paprika, salt and pepper. Rub olive oil over fillets, then evenly coat both sides with the spice mixture.

Cook Fish

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tsp oil if pan is dry. Add fillets and cook 2–3 minutes per side until blackened, opaque, and flake easily with a fork (internal temp ~145°F/63°C). Remove to a plate and let rest 2 minutes, then flake into 1–2" pieces for tacos.

In a large bowl combine shredded green and red cabbage, shredded carrot and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice, apple cider vinegar, honey, salt and pepper. Pour dressing over cabbage mixture and toss until coated. Refrigerate until assembly to let flavors meld (10–15 minutes).

In a medium bowl combine drained black beans, corn, diced red bell pepper, diced red onion, minced jalapeño and chopped cilantro. Add lime juice, olive oil, cumin and salt; toss gently. Taste and adjust seasoning. Chill until ready to assemble (can be made ahead and refrigerated up to 24 hours).

Whisk together mayonnaise, minced chipotle, adobo sauce, lime juice, grated garlic and salt until smooth. Adjust chipotle to taste for heat. Refrigerate until serving.

Halve and pit the avocado; scoop flesh into a bowl. Mash with a fork to desired consistency. Stir in lime juice, diced red onion, chopped cilantro, minced jalapeño (if using) and salt. Cover tightly and keep chilled until assembly to prevent browning.

Warm tortillas: stack and wrap in a clean kitchen towel and heat in a skillet or microwave (30–45 seconds) until pliable. Keep wrapped to stay warm.

To assemble each taco: place a warmed tortilla on a plate. Add 2–3 tablespoons slaw, a generous spoonful (2–3 tablespoons) of blackened tilapia, 1–2 tablespoons black bean & corn salsa, a dollop (about 1 tablespoon) of guacamole and a drizzle (about 1 tablespoon) of chili aioli. Garnish with fresh cilantro leaves and a squeeze of lime. Repeat for remaining tortillas.

In a small saucepan, heat 1 tsp olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and chili powder, cook 30 seconds until fragrant. Add canned beans and tomato sauce, reduce heat to low and simmer 8–10 minutes, stirring occasionally. Season with salt to taste. Keep warm for service.

In a medium saucepan heat 1 tsp olive oil over medium. Add diced onion and sauté 2–3 minutes until soft. Add minced garlic and cook 30 seconds. Add rice and stir to coat for 1 minute. Pour in broth and tomatillo salsa, add salt, bring to a boil. Reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid absorbed. Fluff with a fork and keep covered until serving.