Blackened Tilapia Tacos with Creamy Coleslaw

This is “Part 2” of my Taco Fiesta post – check out my “Part 1” for Vegetarian Grilled Halloumi Tacos!

When it came to deciding what fish to use for my Fish tacos, I asked my fish monger which white fish was the freshest and went with that! Sole & Basa are also great options for this fish taco recipe!

Recipe for Blackened Tilapia Tacos:


  • 4 – 6oz Tilapia fillets
  • 1-1/2 tsp brown sugar
  • 1-1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp dried oregano 
  • 2 tbsp grapeseed oil (for blackening)
  • 1 package of 12 Grimm’s Corn Tortillas
  • *Makes 8-10 tacos


  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
  2. Mix herbs together and rub into both sides of each fillet. 
  3. In a cast iron pan, heat grapeseed oil over medium-high heat. 
  4. As soon as it starts to smoke – add the fillets and blacken each side for approximately 4 minutes – until the outside is blackened and the inside is flaky. *I often do two fillets at a time in order to keep my pan as hot as possible! 
  5. Break up the tilapia fillets into 2-3 inch pieces and serve immediately in warmed tortillas with Creamy Coleslaw & Fresh Pico de Gallo