5 Spice Blackened Fish Tacos

Forget the flowers. Bring me tacos.
-B.N.

Is food a category in love languages? Because it is definitely mine.

When Ryan and I first started dating I told him that I didn’t want flowers, I would rather have an extra bowl of cheese dip at our favorite Mexican restaurant (romantic of me, I know).

Thank god for a man that loves Taco Tuesday & all things Mexican food as much as I do or I would be doomed!

For Cinco De Mayo this year I wanted to share with you a twist on a family favorite.

Every summer we go Red Snapper FishingΒ in Alabama & after eat our weight in fresh fish tacos douced with hot sauce the rest of our trip. Fish tacos are a staple on this trip & while I may not be able to make a fresh taco as good as Brett can i still make them all the time.

Because I am now craving them + Cinco De Mayo this weekend, I wanted to share with you my favorite 5-Spice Blackened Fish Tacos!
5 Spice Blackened Fish Tacos

How to make my favorite 5 Spice Blackened Fish Tacos:

To start, you want to dry out your fish.

In order to do this you simply need to pat dry each filet with a cloth or paper towel.

Blackened Fish Tacos

Once your fish is ready, combine cumin, onion salt, chili powder, garlic powder and pepper into a small bowl.

Stir all of your spices until they are well mixed.

Blackened Fish Tacos

Evenly sprinkle your spices over each filet & repeat again on the other side.

Blacked Fish Tacos

When your tilapia filets are ready, heat a non-stick pan over medium heat.

Spray the pan with olive oil cooking spray then pan fry your filets for 3-4 minutes on each side until completely cooked.Β Set blackened fish aside until it is time to assemble your tacos.

Blackened Fish Tacos

How to assemble the perfect Blackened Fish Tacos:

Heat a non-stick pan & place a tortilla into the pan. Cook on both sides until tortilla is crispy.

Next, add 1-1 1/2 cup of Cilantro Lime Coleslaw to the tortilla. Top with 1/2-1 blackened fish filet & finally drizzle on 1 tbsp worth of your Chipotle Lime Crema.

Blackened Fish Tacos

Blackened Fish Tacos

Garnish the tacos with fresh cilantro & throw on a splash of hot sauce to give it a good kick. (My favorite is Smack my Ass and Call Me Sally from Tijuana Flats!) Serve & enjoy!

Blackened Fish Tacos

Blackened Fish Tacos

Blackened Fish Tacos

Blackened Fish Tacos

You have to love a meal that comes together in less than 30 minutes but looks incredibly complex. I love making these Blackened Fish Tacos because they are great for a crowd, are incredibly filling & over the top delicious on flavor!

ENJOY!

 

 

 

5 Spice Blackened Fish Tacos
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 6 tacos
Calories: 307 kcal
Ingredients
Blacked Fish
  • 1 lb tilapia
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp onion salt
  • 1/2 tsp black pepper
  • olive oil cooking spray
Tacos
  • 6 tortillas
  • 6 cup cilantro lime coleslaw
  • 3 tbsp chipotle lime crema
  • optional: fresh cilantro
  • optional: hot sauce
Instructions
To make Blackened Fish
  1. First, you want to "dry" your fish so the seasoning will stick to it. To do this, place each filet onto a paper towel & pat filet until dry.

  2. Next, into a small bowl, add all of your dry seasoning ingredients. 

  3. Place your now dry tilapia filets onto a plate & evenly sprinkle your spices over the filets. Flip once the first side is seasoned and repeat the process until all of your spices have been used. 

  4. Heat a non-stick frying pan over medium heat. Spray with olive oil cooking spray when you are ready to add your fish.

  5. Add 2-3 tilapia filets to your pan then pan fry your filets for 3-4 minutes on each side until completely cooked.

  6. Remove filets from pan, cook any additional filets then set aside until it is time to make your tacos.

Fish Taco Assembly
  1. Heat a tortilla over medium heat in a non-stick pan to give your tortilla a good crisp.

  2. Next, add 1/2-1 cup of Cilantro Lime Coleslaw to each tortilla (depending on your preference).

  3. Top the coleslaw with 1/2-1 filet of blacked tilapia.

  4. Drizzle on about 1 tbsp worth of Chipotle Lime Crema.

  5. Garnish with cilantro & a splash of hot sauce (my favorite is this one from Tijuana Flats). Serve & enjoy!

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