Tilapia Fish Tacos exploding with flavor from a quick fish marinade and the most flavorful spice rub!
Blackened Tilapia Fish Tacos topped with complementary refreshing sweet and tangy Pineapple Cucumber Slaw and addictive silky Avocado Crema are the BEST light, flavorful and filling Fish Tacos that rival any restaurant! These Tilapia Fish Tacos are easy to prepare, healthy and about to become a new favorite for lunch, dinner, friends and family!
What readers are saying about these Tilapia Tacos:
These are awesome! Made them tonight for my family…These are flavorful and we will absolutely make again! Thank you for this recipe!!! – Lindsay
I made these last night and they were FANTASTIC! – Jillian
I made this tonight and it was sooo Soo good!! … Ihave leftovers for tomorrow and I can’t wait to eat more! Definitely adding this recipe to our weekly rotation. Thank you so much!! – Kristin
Tilapia Fish Tacos
Are you guys tired of my taco recipes yet? I sure hope not because I could eat the layers of flavors and textures all day, everyday, especially these Blacked Tilapia Fish Tacos! Here in San Diego, we have our fair share of palate pleasing Mexican restaurants and I often find myself ordering the fish tacos whether deep fried Baja Fish Tacos (A MUST TRY) Grilled Fish Tacos or Blackened Fish Tacos as opposed to chicken because I don’t make as much fish at home.
But to be completely honest, I think I just spoiled myself from ordering fried fish tacos again because these Tilapia Fish Tacos are just that good and so much healthier! Both marinating and blackening the tilapia gives these easy fish tacos so much flavor while still tasting light, fresh and satisfyingly delicious.
Tilapia Fish Tacos Recipe ingredients
- Tilapia: Use fresh tilapia from or frozen, thawed tilapia. You can also use any white fleshed, mild, flaky fish fillet such as mahi-mahi, sapper, halibut or cod.
- Tortillas: Corn tortillas are the tortillas of choice for fish tacos. I love La Tortilla Factory Corn Tortillas. They are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. I find mine at Sprouts or you can pick them up on Amazon.
- Fish marinade: This is a quick whisking of olive oil, lime juice, soy sauce and seasonings. Olive oil prevents the fish from drying out and distributes the oil-soluble flavors evenly throughout the fish, soy sauce adds a depth of flavor, lime juice adds the needed acidity and spices bring the flavor
What fish is best for Blackened Fish Tacos?
White fleshed, mild, flaky fish fillets are traditionally used in fish tacos such as tilapia, mahi-mahi, sapper, halibut or cod.
I chose tilapia for these fish tacos because because they are mild, cook quickly and can be purchased at a competitive price year round. You are welcome to substitute your favorite fish for this blackened fish taco recipe.
What spices go well with Tilapia Tacos?
After you marinate your Tilapia, it’s to make your spice rub consisting of:
- ancho chili powder
- smoked paprika
- cumin
- garlic powder
- onion powder
- salt
- oregano
- brown sugar
- cayenne pepper (optional)
A note about ancho chili powder: Although I personally use ancho chili powder a lot, I shy away from sharing it in recipes because I try and use common pantry spices so you don’t have to go buy more for one recipe – but I had to use it in this Blackened Tilapia Fish Taco Rub because it tastes perfect.
Ancho chili powder comes from ground dried poblanos and is more mild than cayenne or chipotle powder but still has a deep rich, smoky, mild sweet heat. Perfection. So I promise if you buy ancho chili powder I will start using it more in my recipes so it won’t go to waste 🙂 but even if for just this recipe, it is so worth it.
What toppings are best for Blackened Fish Tacos?
These marinated Blackened Tilapia Fish Tacos would not be complete without the refreshing sweet tang of the crunchy Pineapple Cucumber Slaw against the blackened smoky spice rubbed fish.
- Pineapple Cucumber Slaw: is a quick tossing together of fresh pineapple, red cabbage, cucumber, red onion, cilantro and lime juice – so refreshingly delicious and so ready to be piled on your Tilapia Fish Tacos!
- Avocado Crema: Ever since I used it in my wildly popular and Cilantro Lime Shrimp Tacos, I can’t get enough! It is my preference over chopped avocados or guacamole because everything tastes better with crazy creamy avocado infused with lime, cumin, garlic and cilantro.
More TOPPING IDEAS:
Although I love the Pineapple Cucumber Slaw and Avocado Crema pairing, feel free to top your Tilapia Fish Tacos with any of your favorite topping ideas. I suggest something sweet to contrast the smoky, slightly spicy fish, something crunchy and something creamy.
- Cabbage: Thinly sliced red or green cabbage tossed with lime, salt and pepper.
- Salsas: Black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa or strawberry salsa.
- Guacamole: Use your favorite recipe or my homemade guacamole recipe (amazing!) or you can even use store bought.
- Avocados: Chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
- Pico de gallo: Use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
- Lime: Use lime wedges to add freshly squeezed lime juice if additional tanginess is desired.
- Cilantro: If you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead.
- Jalapenos: Pump up the heat with chopped or sliced jalapenos or hot sauce.
- Pickle red onions: Tangy, punchy fantastic and so simple to make with this easy pickled red onions recipe.
About Tilapia
If you aren’t familiar with Tilapia and wondering why I have a whole Tilapia Fish Tacos recipe devoted to it, here are a few fun facts:
- Tilapia is currently the fourth most popular type of fish in the US behind tuna, salmon and Alaskan pollock.
- Tilapia is the third most popular aquaculture or farm raised seafood product behind shrimp and salmon.
- Tilapia is nicknamed the “aqua-chicken,” because it can be produced on a mass scale. This allows tilapia to be available year round at affordable prices without sacrifice quality.
- You have probably eaten more tilapia than you realize! Since 2006, Americans have consumed over 1 pound of tilapia per person each year.
- Processing and packaging methods are regulated to ensure the tilapia fillets have a mild, uniform flavor.
- Tilapia is the oldest farm raised fish in the world. It is primarily raised in freshwater systems using cages, ponds, raceways or open waters.
- Organic production methods for tilapia have been developed by some farmers.
How to make Blackened Fish Tacos
How to marinate Tilapia for this Fish Taco Recipe
I first tried making these Tilapia Fish Tacos without marinating them and just using a spice rub – but I found all the flavor was on the outside and the inside of the fish was still bland. Not okay. Not good enough for you my friends!
Instead, to infuse these blackened fish tacos with flavor through and through, I whipped up a simple marinade of olive oil, lime juice, soy sauce and some of the spices from the Spice Rub. Now we’re talking better than restaurant Tilapia Fish Tacos!
You marinate your tilapia for 30-60 minutes – NO more or it will get mushy!
How to Pan Fry Blackened Fish
I like to blacken my Tilapia Fish Tacos. Blackening isn’t just burning – or we all might be expert at blackening by now, but is a cooking method in which fish or chicken is cooked in an extremely hot cast-iron skillet for a few minutes to sear the outside of the fish.
The smoking skillet combined with the spice rub gives blackened food a a nice crispy seasoned crust. And the best part is cooking literally takes minutes – which makes these Blackened Tilapia Fish Tacos extra company friendly – do all the prep beforehand and when friends arrive, cook for 6 minutes!
To cook tilapia:
- After the tilapia marinates, dab off the marinade.
- Rub tilapia with the spice rub mixed with a little olive oil.
- Let fish rest for 15 minutes.
- In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat.
- Once very hot, add 1 tablespoon butter.
- As soon as it melts, add fillets and cook approximately 3 minutes per side, or until nicely blackened.
Tips for the Best Blackened Fish Tacos
- Use quality tortillas. Try and purchase QUALITY corn tortillas – you can taste the difference!
- Don’t marinate the fish longer than 30 minutes. The acidity of the lime juice can break down the tilapia and make it mushy.
- Use a hot skillet. Don’t add your fish until the oil is sizzling hot or you won’t get that golden-brown crust.
- Don’t overcook. Tilapia should be cooked to around 137 degrees F. Don’t overcook or it won’t be as tender and juicy.
- Only flip fish once. Resist the urge to move the fish as it cooks or to flip it more than once. The fish needs to stay in the same place for a continuous amount of time to blacken, only then will it naturally release from the pan.
- Let fish rest. Just like other proteins it is important to let the tilapia rest for 5 minutes before cutting into chunks. While the fish cooks, the juices are forced away from the heat to the middle of the protein. The resting time allows for the redistribution and reabsorption of the juices throughout the breast.
- Serve a crowd. If you want to serve more people, I suggest doubling the recipe and using the grill or oven method to easily cook your fish at once.
- Lime juice to taste. Don’t forget the lime! The lime brightens and enlivens the flavors.
PREP AHEAD Tilapia Tacos
These Blackened Fish Tacos can be mostly prepped ahead so when it comes time to cook, it’s just a quick marinade to dinner.
- Marinade for tilapia: Whisk all the marinade ingredients together, cover and store in an airtight container in the refrigerator WITHOUT THE FISH for up to 2 days.
- Slaw: Chop the slaw ingredient but keep them in separate airtight containers up to 24 hours ahead of time. You can combine them up to 60 minutes before making, but not too much earlier because we want the cabbage to stay nice and crunchy.
- Avocado crema: Can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid. This will delay oxidization/browning that occurs when the surface of the dip/avocado come in contact with air.
What to serve with Blackened Fish Tacos
I love my Tilapia Fish Tacos with Mexican Rice or Cilantro Lime Rice, Grilled Corn Salad or Southwest Salad, big pile of chips and either guacamole, homemade salsa, or salsa verde.
Now stuff your tacos until your content, with the Blackened Tilapia Fish Tacos, Pineapple Cucumber Slaw and a drizzle of Avocado Crema and prepared to be blown away by the symphony of tastes and textures. Followed by Churros. You’re welcome. xo.
How to store Blackened Fish Tacos
Cooked tilapia should be stored in an airtight container in the refrigerator. When properly stored, it is good for three to four days. Store the slaw in an airtight container for up to four days. It will become less crunchy the longer it is stored.
How to Reheat Tilapia Tacos
- Skillet (preferred method): Heat a drizzle of oil in a nonstick skillet over medium heat, add some butter if desired for extra richness. Add tilapia, cover, and cook just until warmed through.
- Microwave: Transfer tilapia to a microwave safe plate. Microwave for 45 seconds then at 15 second intervals as needed. Take care not to over-cook or it will become rubbery.
- Oven: Transfer tilapia to a large sheet of foil and drizzle with olive oil. Wrap up fish in the foil and transfer to a baking sheet. Reheat at 350 F degrees F for 10 minutes or just until warmed through.
Tilapia Fish Tacos FAQs
“Blackened” is a method of Cajun cooking in which fish, chicken, beef, pork, shrimp, etc. are coated in a spice rub then seared at high heat. The seasonings char, deepen in flavor and mingle with the butter to create an irresistible dark crust that is smoky, spicy and complex giving way to juicy, tender protein – in this case fish.
Blackening became popular in the 1980’s as a way to replicate the taste of charcoal grilling in the kitchen. What makes this technique unique is the spice blend used. While the proportions of the seasonings vary, blackening seasoning typically includes paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt and pepper.
No, rinsing tilapia before cooking is not necessary. In fact, it is generally recommended to avoid rinsing fish, including tilapia, as it can spread bacteria present on the surface to other areas, leading to potential cross-contamination. It is best to handle tilapia carefully, ensuring it is fresh and properly stored, and proceed with cooking without rinsing it.
Tilapia can be a healthy choice as part of a balanced diet. It is a lean source of protein and contains essential nutrients such as vitamins and minerals. While it is lower in omega-3 fatty acids compared to some other fish, it still contributes to overall protein intake. The nutritional value of tilapia can vary depending on factors such as farming practices and the overall diet. It is important to choose responsibly sourced tilapia and include a variety of fish in your diet to ensure a well-rounded intake of nutrients
Looking for more Taco Recipes?
- Korean Tacos
- Buffalo Chicken Tacos
- Turkey Tacos (15 Minutes!)
- Cilantro Lime Shrimp Tacos
- Asian Pulled Pork Tacos
WANT TO TRY THESE TILAPIA FISH TACOS RECIPE?
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Blackened Tilapia Fish Tacos
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Ingredients
- 1.5 pounds tilapia (I use 4 5 oz. fillets)
- 6-8 6-inch corn tortillas, warmed
- 1/2 cup Mexican cheese blend, more or less
- 2 tablespoon olive oil, divided
- 1 tablespoon butter
Marinade
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 1/2 tablespoons Spice Rub (in directions)
Spice Rub
- 1 TBS EACH ancho chili powder, brown sugar
- 1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
- 1/2 tsp EACH dried oregano, pepper
- 1/4 teaspoon cayenne pepper (optional)
Pineapple Cucumber Slaw
- 2 cups chopped fresh pineapple
- 2 cups thinly sliced red cabbage
- 1 medium cucumber, peeled and chopped
- 1/4 cup chopped red onion
- 1/2 cup loosely packed cilantro, chopped
- 1 tablespoon lime juice
- salt and pepper to taste
Avocado Crema
- 1 medium avocado
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
- Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 ½ tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.
- Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.
- Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
- Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
- Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
- Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.
Notes
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Dorothy Dunton says
Hi Jen! I absolutely love blackened fish! And you know I feel the same as you about pineapple! One divine meal !
Julie says
Can u replace the talipia with another fish like cod or haddock??? I don’t like talipia!!!
Jen says
Absolutely!
Kimberly says
Oooh, these look SO good! I love the pineapple cucumber salsa idea, a nice change up from the mango salsa we usually use with our fish tacos!
Tami G says
Wondering how this would be for shrimp tacos?
Jen says
Hi Tami! I love the idea of shrimp tacos! I think the marinade would be fine but I would only use about 1/3 of the spices as shrimp are much more delicate and don’t require nearly as much. Hope this helps. Let me know if you decide to make them with shrimp!
Lindsay says
I’m not a huge fan of fish (working on it though) and I want to try making these! They look great!
Jen says
Thank you Lindsay! Maybe this recipe will help convert you as there is a lot more going on than fish 🙂 Let me know if you end up trying them – I hope they win you over!
Therese says
Hi Jen! My Family LOVES fish tacos! So trying these was a no brainer. I knew these would be a hit! What I didn’t know is that my family would keep eating them and eaten them and eating them even after saying they were full! They would take a breather and then get more!!! After being in a food coma from these DELISH tacos the verdict was in! They no longer want the traditional beer batter fish tacos. They want THESE fish tacos from now on!!!!! 🙂 And I agree!! So much healthier and lighter! And addicting ! 🙂 I have a women’s retreat next month and these are now on the menu!! ( Along with your Chipotle Ranch Chicken Taco Flatbread Pizza, your Pineapple Red Curry Chicken Stir Fry and the Strawberry Cheesecake Pancakes 🙂 ) Next time I make these I’m going to make burritos and add your yummy Cilantro Lime Rice with Black Beans to the mix! SOOO Good!!
Jen says
Thank you for your comment Therese!!! I can just visualize everyone in a food coma then picking up one more taco – hahaha! I am thrilled these were such a hit that they no longer want beer battered fish tacos – that is amazing! YAY! And I am loving your idea of making these into tacos with my Cilantro Lime Rice- drooling over here! Your women’s retreat sounds so fun and how lucky are they to have you come up with the menu! I love that your menu includes some of my personal favorites – we definitely are foodie kindred spirits 🙂 Thanks for making my day Therese!
Lucy says
HI! I have never cooked blacken fish before. but your recipe ingrediants just sounded so yummy. I live in China and I just ordered some kind of white fish that is frozen from Vied Nam. It was a much larger fish fielet than you showed in your post. Plus a bit thicker…but I went ahead. I followed everything almost to a tee…..but I wasn’t for sure how to tell if they were completely cooked or not. Any tips on that? I made these while my family were out. Just waiting for them to come home and try them. I think they are flavorful. Thanks! I will try and get all the other ingrediants to make the salsa!!
Jen says
Hi Lucy all the way from China! That is awesome you ordered he fish and were able to make it – I hope your family loved it! As far as testing for doneness, if you have a meat thermometer, the center of your fish should reach 145 degrees F. If you don’t have a thermometer, you can cut the fish in the thickest part – the fish should be opaque and flake easily when you nudge it with a fork. Hope this helps!
Lucy says
Thanks for your reply, Jen. I will use a meat themoter next time as well as the visual. My family loved the blackend fish for the tacos! Now they are waiting for me to not only cook them again, but get the ingrediants for the pinneapple cucumber slaw and the avacado crema! Your food photogoraphy is beautiful and makes me want to try all of your recipes!! Thank you for posting!
Jen says
I am so happy your family loved them and I think they will love them even more with the Pineapple Cucumber Slaw and Avocado Crema – can’t wait for you to try it all together! Thank YOU for trying my recipes and commenting!!
Holly says
doing 21 day fix…are these approved.??..because they look amazing!!!
Jen says
Hi Holly, I don’t know if they are approved for that or not but I do know you will love them!
Valerie Chappell says
Hello from Georgia!
My family and I love your recipes. I am planning on making these tacos this weekend for company; any suggestions on what to serve with them?
Thanks.
Jen says
Hi Valerie from Georgia! I love hearing your family is enjoying my recipes, thank you! I would serve with my Cilantro Rice and Black Beans. You can make this rice in a rice cooker if you have one to make it extra easy – just substituting onion powder/garlic powder, etc. A simple green salad along side or my Roasted Corn with Chipotle Lime Butter would also be delish. Have fun with your company!
Valerie says
Great suggestions, thanks.
Tricia says
How far ahead can you make the crema? Worried about it discoloring if I make it the night before…
Jen says
Hi Tricia, you can make it a few hours before but it will discolor somewhat if left overnight. Hope that helps!
Lindsay S. says
These are awesome! Made them tonight for my family. We are in vacation in Florida and have not been impressed with the bland fish tacos we’ve had here. These are flavorful and we will absolutely make again when we return to Ohio! Thank you for this recipe!!!
Jen says
You are so welcome Lindsay! I’m so happy you were able to fill your fish taco cravings with this recipe! I’m just sorry the Florida fish tacos have been disappointing but at least you can bring this recipe home with you 🙂
Amy E says
These look amazing! We have made so many of your Mexican recipes, and love them! I make one of your recipes at least once/week :). Was wondering if I could make these if I don’t have a cast iron skillet? Thanks!
Jen says
Sorry for the delay Amy, I have been super behind in comments! I am so happy you are enjoying my Mexican recipes, thank you! Yes, you can make this without a cast iron skillet, just be aware that the fish won’t be as “blackened” but still delicious!
Lainie says
Hi Jen!
I love all your recipes! Planning to try this as my family loves fish tacos. I have never made fish before because I hate the smell when it cooks. Does Tilapia smell bad when it cooks? Lastly, any suggestion as to where to buy the tilapia? Do you buy it fresh from a grocery store? Or buy it frozen? Thanks!
Jen says
Hi Lainie, I am so happy you are enjoying my recipes, thank you so much! Tilapia is a more mild fish so its not nearly as fishy smelling when it cooks and I promise any smell is so worth it! I usually buy fresh from the meat counter at my grocery store but I have also bought it frozen from Costco and it is also delicious! Fresh will always be better but Costco is less expensive and still good. I am excited for you to cook fish for the first time – hopefully you will be hooked!
Andrea says
Does it matter what kind of mayo you use for the crema?
Jen says
whatever you have on hand will work great!
Emilia says
Hi Jen,
Thank you for greate inspiration! I’m planing to make this recipe this evening and I’m wondering if cumin in the recipe means the hole seed?
Thanks!
/Emilia from Sweden
Jen says
Hi Emilia, it is ground cumin – I will change the recipe to specify. Enjoy!
Emilia says
Thank you so much!!! =D
Jillian says
Can’t wait to have this tonight! Have you ever tried smoking the fish in this marinade? Thinking about doing that..
Jen says
Hi Jillian, I haven’t tried it but if you do please let me know how it turns out!
Jillian says
I made these last night and they were FANTASTIC! I did end up smoking them at 400 degrees for 12 minutes – will certainly make again!
Jen says
Awesome! I’m so happy you love them and that smoking them worked well! thanks Jillian!
Katharine says
How long will the cream and salsa last for? I was hoping to prep everything the night before for dinner the following day. I have made this dish before and it was delicious. I don’t want anything being made before to hinder of ruin the deliciousness. Thanks!
Jen says
Hi Katherine, I’m so happy you enjoy this recipe! The salsa can last a couple days and the Avocado Crema can last overnight as well but it is best made just a few hours in advance as it will change color overnight – not a huge deal/color difference but just a heads up.
Kristin says
I made this tonight and it was sooo Soo good!! I am a huge fan of fish tacos and make them quite often…so it was great to change it up! Loved the little addition of the cheese. Great creamy flavor…even without the Avocado crema (avocados weren’t ripe). I have leftovers for tomorrow and I can’t wait to eat more! Definitely adding this recipe to our weekly rotation. Thank you so much!!
Jen says
You are so welcome Kristin, I’m so happy these made the “weekly rotation” – the ultimate compliment! Thank you!!
Jessica says
These sound amazing! I was just wondering if you think I should increase the recipe size for 5 people? Thanks!
Jen says
Hi Jessica, yes I would 1 1/2x or 2x the recipe for 5 people so everyone can at least 2 tacos. Enjoy!
Yvonne says
What’s the measurements for the spices?
Jen says
They are all listed in the recipe 🙂
Katy says
Does the slaw hold up if made 24 hours before?
Jen says
Hi Katy, it holds texture wise but will gather liquid as the pineapple continues to release juices so you will want to drain any excess liquid.
Angela says
I was a little intimidated by some of your recipes at first because they have so many ingredients but after starting, I realize that they come together so quick and the flavor pay off is so worth it! I never bought ancho or chipotle chili powders before but now I want them ok everything! This fish taco recipe is out of this world!
Jen says
Your comment made my day Angela, THANK YOU! I know my recipes are long due to the seasonings and scare some people away so I’m so glad you just went for it! I’m thrilled you loved these tilapia fish tacos and are enjoying my recipe!
Lindsay says
These were amazing. I will make them again and again! Thank you for a great recipe! The fish turned out perfect.
Jen says
Yesss! Thank you so much Lindsay!
Jeni says
I made this today. So delicious. Had to substitute for some stuff I didnt have. Subbed yogurt for sour cream and mango for pineapple.
The avocado cream was to die for and the fish… oh the fish… you are so right about marinating it first and the the spice rub… My kids loved it as well…. The best fish taco I’ve ever made.
Jen says
Thank you for the ultimate compliment/honor of being the “best fish tacos” and I’m thrilled your kids loved them too!
Layne says
The freshness and crisp slaw with the creamy sauce and spicy fish tasted incredible together. Thank goodness for you and your fabulous recipes.
Jen says
You’re so sweet Layne! Thanks for your awesome comment, I’m so happy you loved the fish tacos! xo
Natalia says
Yes, ma’am…This are the best fish tacos I have ever eaten. Great flavor!!! Thank you so much for this great recipe. I can’t wait to eat the leftovers tomorrow. So good!!!
Jen says
I love hearing this are the best fish tacos, thanks so much Natalia!
Natalia says
I prepared these tacos last weekend and they were excellent. So good!!!
Jen says
I’m so pleased you loved them Natalia!
Nisha says
My husband followed this recipe exactly. 100/10. We will make this over and over.
Jen says
Awesome, thanks so much Nisha!
Lauren Culver says
Jen, this was a winner for kids and adults alike. Thank you!
Jen says
That’s what I like to hear, thanks Lauren!
Megan Peeples-Walck says
Surprisingly my grocery store didn’t have tilapia, but make it with rockfish and it was amazing! I could just eat the slaw by the spoonful. I have tried so many of your recipes.. Pad Thai, French Dip Sandwiches, Cilantro Lime Chicken, Bulgogi Beef tacos… all incredible. I have given your website out to so many of my friends. Never made anything that wasn’t an absolute show stopper. Thank you for making me a dinnertime hero!
Jen says
Wow! Thank you so much, Megan! I am so happy you enjoyed the fish tacos along with many of my other recipes! Thank you for the awesome review and recommendations!! I hope you have a wonderful week and find more recipes to enjoy!
Julie Richardson says
These are bar none the best ever fish tacos!!
Jen says
Thanks Julie!! I am so glad you love them!
Rob says
This looks terrific. I wanted to make fish tacos, and I was going to just grill the tilapia, but your blackened fish looks amazing.
Jen says
Thank you! I hope you love it!