Quick and Healthy Blackened Fish Tacos

These Quick and Healthy Blackened Fish Tacos are a weeknight favorite! They are so easy to make and everyone loves them!

This might be my new favorite weeknight meal! These fish tacos are so easy to make and they cook up super duper quick. Like less than 10 minutes quick! Can’t beat that, even faster than takeout! And a lot healthier too. I included some of my favorite and most commonly on-hand toppings but feel free to switch it up and use whatever suits your tastes.

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Quick and Healthy Blackened Fish Tacos

I used tilapia for these fish tacos because I like how light and flaky it is. Plus, tilapia cooks soooooo fast! You can use whatever fish you like and it would work in this recipe but I think a light, white fish works best in fish tacos.

I made a quick red cabbage slaw to go with these tacos. I made it because honestly I always love the slaw that comes with fish tacos at restaurants but was too intimidated to make my own. For some reason I thought it would be really difficult but honestly it so easy! I used fresh cabbage because to be one hundred percent transparent my grocery store was out of the bagged stuff. But I wound up liking it because it was too dried out. I sliced the cabbage as thin as possible and then tossed it with lime juice and salt. It made it’s own little sauce with the juices from the cabbage and it was so delish! Adds a nice crunchy texture.

I made the Creamy Lime Zest Dressing at the last minute because I thought these tacos needed a little sauce and I was right. I used mayo but Greek Yogurt or anything creamy like that would work perfectly. The creaminess balances the the acidity of the other flavors and it makes that lime zest really pop! You can top the tacos with your favorite hot sauce or sliced jalapeños if you want a little heat.


Best Fish Tacos

There is something about summer that makes me always crave fish tacos! They are so light but still really satisfying. I added sliced avocado to my tacos but you could easily add a schmear of guacamole. I like the cilantro on these tacos but if you’re not a cilantro person you can easily leave it out.

Soft corn tortillas work best with fish tacos in my opinion but use your favorite tortillas. It’s just important that you love your meal! I definitely think a squeeze of lime goes a long way with these too! What are your favorite fish taco toppings? Tell me in the comments!


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5 from 1 vote

Quick and Healthy Blackened Fish Tacos

These Quick and Healthy Blackened Fish Tacos are a weeknight favorite! They are so easy to make and everyone loves them!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 tacos
Calories 257kcal


  • 1 lb tilapia
  • 1 tsp olive oil

Blackening Season

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cayenne
  • 1/4 tsp black pepper


  • 1/4 cup cilantro leaves
  • 2 avocados sliced
  • 1/2 cup feta or cotija cheese crumbled
  • 2 limes quartered
  • 8 corn tortillas

Shredded Cabbage

Creamy Lime Zest Dressing

  • 1/4 cup Mayonnaise or Thick Greek Yogurt
  • 1/2 lime juice and zest
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt


  • Drizzle tilapia filet(s) with olive oil. Whisk together cumin, coriander, paprika, garlic powder, cayenne, salt and pepper in a small bowl. Rub all over fish.
  • Heat a heavy bottomed skillet, like a cast iron, to medium high heat. Sear seasoned tilapia for 2-3 minutes on each side until cooked through.
  • In a small bowl, massage shredded cabbage with salt and lime juice and set aside.
  • In another small bowl, whisk together the mayo or Greek yogurt with lime juice & zest, olive oil and salt.
  • Warm tortillas and prepare toppings. Build tacos and drizzle with lime zest dressing and enjoy immediately!


Nutritional values are approximate and may vary. 


Sodium: 520mg | Calcium: 111mg | Vitamin C: 20mg | Vitamin A: 468IU | Sugar: 2g | Fiber: 6g | Potassium: 564mg | Cholesterol: 37mg | Calories: 257kcal | Saturated Fat: 3g | Fat: 14g | Protein: 16g | Carbohydrates: 21g | Iron: 2mg


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Natalie Paramore

The places I go, the things I do and what I eat.



  1. Reply

    Candace Augustine

    July 13, 2021

    I can’t wait to try this recipe. I’ll be using flounder though, as I just can’t seem to acquire a taste for tilapia. I love Mexican Street Corn salad on my fish tacos. Along with a little slaw and avocado. Yep, my tacos are big and messy! 🙂 And I plan to have your decadent Cappuccino Ice Cream pie to round out the night.

    • Reply

      Natalie Paramore

      July 14, 2021

      This sounds like a delicious meal! The flounder will be perfect with it and love the addition of Street Corn! Enjoy!


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