Let’s all take a digital minute to appreciate tilapia. Sustainable, versatile, affordable, and (if prepared correctly) very mild and tasty. This Blackened Tilapia Taco dish takes advantage of tilapia’s neutral flavor and flaky texture, which marries the bold spices to the gentle lettuce. Feel free to sub in any flaky white fish for these fish tacos, but either way, Blackened Tilapia Tacos are sure to be a staple in your weeknight arsenal!
Blackened Tilapia Tacos
- 1.5 pounds fresh tilapia (Frozen okay, but thawed)
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Old Bay (use seasoned salt as a sub)
- 3 teaspoons corn starch
- 1 cup greek yogurt
- 3 tablespoons hot sauce
- 3 hearts of romaine (about 3 cups chopped)
- 3 tablespoons olive oil
- 12 6" flour tortillas
- Set oven to 300 degrees and a large frying pan over medium high heat. Combine all spices and corn starch in a bowl.
- As everything heats, slice tilapia into 1/2" strips, and then toss with spice rub, coating all sides. Place one tablespoon of oil in the warmed pan, and sauté fish in 2-3 batches, 2-3 minutes a side, reloading with oil in between batches. Place finished fish in the oven to warm through as you prepare subsequent batches.
- As fish is cooking/warming, slice the romaine into strips. In another bowl, combine the greek yogurt and hot sauce.
- Once all ingredients are ready, prepare tacos. Extra napkins a must.