Blackened Tilapia Taco's with Creamy Avocado Sauce

Tuesday, January 22, 2019

To know me is to know I absolutely LOVE taco' most forms.

I was looking to switch things up a bit recently and came across this recipe from foodie crush and decided to put my own spin on it. die for!


  • 1/2 tsp Paprika
  • 1/4 tsp each of salt, pepper, cayenne pepper, onion powder and cumin
  • 1/2 cup tartar sauce
  • 1 avocado
  • 2 limes, 1 quartered, 1 halved
  • Himalayan Sea Salt
  • 2 cups shredded purple cabbage 
  • 8 tilapia filets
  • 12-16 small corn tortillas
  • 2 tbsp EVOO
  • 1/4 cup apple cider vinegar
  • EVOO cooking spray
  • Sriracha


  1. Preheat oven to 425.
  2. Combine paprika and additional seasonings in a small bowl and rub into both sides of tilapia filets.
  3. Spray a baking sheet with EVOO cooking spray, place tilapia on the sheet and bake for approximately 12-15 mins.
  4. While the tilapia is baking prepare the rest of the meal.
  5. Peel and pit avocado, and place avocado in a blender along with tartar sauce, a pinch of salt and the juice of 1 lime. If you like cilantro you can also add this in. I chose not to because I'm not a fan.
  6. Blend until smooth.
  7. Toss shredded purple cabbage with 1 tbsp EVOO and 1/4 cup of apple cidar vinegar.
  8. In a large non-stick skillet, over medium-high heat, spray with cooking spray and add tortillas one at a time. Cook 1-2 mins or until lightly golden on each side. Transfer to a plate lined with a paper towel and continue until all are heated. 

To assemble

Layer each taco with a layer of coleslaw, some pieces of blackened tilapia, some avocado sauce and some sriracha to taste. Squeeze a little fresh lime juice and devour!

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