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Blackened Fish Tacos {20-minute meal}
Crispy tacos filled with blackened butter-fried tilapia.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Ingredients
- Blackened spice mix see recipe below
- 3 4-ounce tilapia fillets thawed if frozen, see note
- 3 tablespoons butter
- ¼ cup canola oil
- 8-10 corn or flour tortillas taco-size
- Toppings as desired: diced fresh tomatoes, chopped avocados, sour cream, cheese, shredded lettuce or cabbage, salsa, lime wedges, cilantro sprigs
Blackened Spice Mix:
- 1 ½ teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon thyme
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon oregano
Instructions
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In a shallow dish or pie pan, mix together spices for blackened spice mix. Place each tilapia fillet in pie pan and coat both sides evenly with spices.
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In a large skillet melt 3 tablespoons butter over medium heat. When butter is melted and sizzles slightly add tilapia. Cook tilapia 5-6 minutes on each side or until blackened and starts to flake.
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While fish is cooking, add ¼ cup oil (I used canola oil) to a small skillet and heat over medium heat until it is hot and sizzles. Cook corn or flour tortillas about 30 seconds to a minute on each side or until brown and crispy. Carefully fold tortillas in half when browned on both sides and drain on a paper towel-lined plate.
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Prepare toppings.
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When cooked, cut tilapia into pieces and serve in cooked tortillas with toppings as desired.
Recipe Notes
1. Nothing works better than fresh tilapia, but if you do need to go with frozen, I really like the individually frozen tilapia loins from Costco.