Description

These Blackened Fish Tacos feature tender tilapia fillets coated with Cajun seasoning and oven-baked to flaky perfection. Served with a creamy avocado-tartar sauce and zesty cabbage slaw, wrapped in warm corn tortillas, this recipe is a delicious and easy way to enjoy flavorful, healthy fish tacos at home.

Ingredients

Scale

Fish

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)

Tortillas

16–20 small corn tortillas

Avocado Sauce

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

Cabbage Slaw

2 cups shredded cabbage
Juice of 1 lime
1 pinch kosher salt

To Serve

1 lime, quartered

Instructions

Preheat the oven: Preheat your oven to 425ºF and place a baking sheet inside to heat while the oven reaches temperature. This ensures the pan is hot for cooking the fish evenly.
Prep the fish: Trim and cut the tilapia fillets in half lengthwise. Generously coat both sides and edges of each fillet with Cajun seasoning and set them aside to absorb the flavor.
Make the avocado sauce: In a food processor or small bowl, combine the tartar sauce, avocado, chopped cilantro, lime juice, and a pinch of kosher salt. Blend or mash until smooth. Adjust lime juice and salt to taste, then set the sauce aside.
Make the cabbage slaw: Toss the shredded cabbage with lime juice and a pinch of kosher salt in a medium bowl. Let it sit to combine flavors while preparing other components.
Cook the tilapia: Once the oven is preheated, spray the hot baking sheet with cooking spray. Place the seasoned fish fillets on the sheet and lightly mist or brush with oil. Bake for 12-15 minutes, until the fish turns opaque and flakes easily with a fork.
Warm the tortillas: While the fish cooks, spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add tortillas one at a time, spray lightly with cooking spray, and cook each for 1-2 minutes until lightly golden on both sides. Stack them on a plate lined with paper towels.
Assemble the tacos: Layer two tortillas together and add a scoop of cabbage slaw, chunks of baked tilapia, and a spoonful of the avocado sauce. Garnish with additional cilantro and a squeeze of lime. Serve immediately with lime wedges.

Notes

Tilapia can be substituted with other flaky white fish like cod or mahi-mahi.
For spicier tacos, add extra Cajun seasoning or include sliced jalapeños in the slaw.
Use fresh corn tortillas for best taste and texture.
Leftover fish can be refrigerated up to 2 days but is best eaten fresh.
To make ahead, prepare the avocado sauce and slaw the day before and store separately.
Cooking time may vary slightly depending on fish thickness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: blackened fish tacos, tilapia tacos, Cajun fish tacos, baked fish tacos, avocado sauce, cabbage slaw, seafood tacos