Dinner

Blackened Fish Tacos with Avocado Cilantro Sauce and Cabbage Slaw Recipe

Name: Blackened Fish Tacos with Avocado Cilantro Sauce and Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 whole tilapia fillets (about 1 1/2 – 2 pounds); 2-3 tablespoons McCormick Perfect Pinch Cajun Seasoning; Cooking spray or vegetable oil (for cooking); 16-20 small corn tortillas; 1/2 cup McCormick Original Tartar Sauce for Seafood; 1 avocado, peeled and pitted; 1 tablespoon chopped cilantro leaves, plus more for garnish; Juice of 1 lime; 1 pinch kosher salt; 2 cups shredded cabbage; Juice of 1 lime; 1 pinch kosher salt; 1 lime, quartered

ByCharlotte Montgomery February 12, 2026February 12, 2026

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Introduction

These blackened fish tacos are a flavorful and easy way to enjoy fresh tilapia with a spicy Cajun kick. Topped with creamy avocado sauce and crisp cabbage slaw, they make a perfect light meal that’s ready in under 30 minutes.

The image shows a plate with four soft tacos arranged closely. Each taco has two layers of soft yellow corn tortillas folded in half. Inside the tacos, there are thick pieces of grilled white fish with a light brown crust, topped with a pale green creamy sauce, and sprinkled with finely chopped green herbs. Under the fish, there is a layer of finely shredded purple cabbage and some white onion bits. Around the tacos on the white marbled surface, there are several lime wedges with bright green skin. The overall look is fresh and colorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 whole tilapia fillets (about 1 1/2–2 pounds)
2–3 tablespoons McCormick Perfect Pinch Cajun Seasoning
16–20 small corn tortillas
Cooking spray or vegetable oil
1 lime, quartered (for serving)
1/2 cup McCormick Original Tartar Sauce for Seafood
1 avocado, peeled and pitted
1 tablespoon chopped cilantro leaves, plus more for garnish
1 lime, juiced (for sauce)
1 pinch kosher salt (for sauce)
2 cups shredded cabbage
1 lime, juiced (for slaw)
1 pinch kosher salt (for slaw)

Instructions

Step 1: Preheat the oven to 425ºF and place a baking sheet inside to heat while the oven warms up.
Step 2: Trim and divide the tilapia fillets in half lengthwise. Place them on a plate or cutting board and generously coat both sides and edges with Cajun seasoning. Set aside.
Step 3: Prepare the avocado sauce by combining the tartar sauce, avocado, chopped cilantro, juice of 1 lime, and a pinch of kosher salt in a food processor or bowl. Blend or mash until smooth. Adjust lime juice and salt to taste, then set aside.
Step 4: In a medium bowl, toss the shredded cabbage with the juice of 1 lime and a pinch of kosher salt. Set aside to let the flavors meld.
Step 5: Remove the hot baking sheet from the oven and spray it with cooking spray. Place the seasoned fish on the sheet and lightly mist or brush with oil. Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork.
Step 6: While the fish cooks, spray a large non-stick skillet with cooking spray and heat over medium-high. Warm the tortillas one at a time, spraying each lightly with cooking spray and cooking for 1–2 minutes per side until lightly golden. Transfer them to a plate lined with a paper towel.
Step 7: To assemble the tacos, layer two tortillas together and add some cabbage slaw at the bottom. Top with chunks of cooked tilapia and a spoonful of avocado sauce. Garnish with additional cilantro and a squeeze of lime. Serve immediately.

Tips & Variations

For extra heat, add a sprinkle of cayenne pepper or hot sauce to the avocado sauce.
Use flour tortillas if you prefer a softer texture or larger wraps.
Swap tilapia for other white fish like cod, haddock, or mahi-mahi.
Make the avocado sauce ahead of time and refrigerate until ready to serve.

Storage

Store leftover cooked fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Keep tortillas wrapped in foil at room temperature or warmed in a low oven before serving. Reheat fish gently in the oven or microwave to prevent drying out before assembling tacos.

How to Serve

A white oval plate holds four soft tacos layered with golden, lightly charred tortillas. Inside each taco, there is a thick piece of browned, grilled white fish on the bottom, topped with bright purple shredded cabbage, small bits of fresh green cilantro, and dollops of creamy pale green sauce. Lime wedges rest on the sides of the plate, adding a pop of bright green. The plate sits on a white marbled surface, with a bowl of green sauce and another bowl of fresh tomato salsa nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tilapia for this recipe?

Yes, frozen tilapia works well. Just be sure to thaw it fully and pat dry before seasoning and cooking.

How spicy are these tacos?

The Cajun seasoning adds a moderate level of heat that can be adjusted by using more or less seasoning. The creamy avocado sauce helps balance the spice.

Charlotte Montgomery