Recipe: Grilled Blackened Fish Tacos

 Grilled Blackened Fish Tacos

On Autumn's last night at home on winter break, I told her to choose a recipe out of my Summer Series recipe box from Passionate Penny Pincher.  She chose this recipe and I made it.  My whole family really enjoyed them and we will definitely be making them again!

I made cilantro lime rice and seasoned black beans to round out this meal.

*I only will be sharing recipes that I make from this box that are also shared on the Passionate Penny Pincher website.

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2 1/2 lbs. tilapia (6 filets)

blackening seasoning

butter cooking spray

16 oz. package angel hair slaw (Optional: add chopped red onion and cilantro)

ranch salad dressing

Extra toppings: Cojita cheese, diced avocado, pico de gallo, sauce (see below), lime wedges

12 corn or flour tortillas (I think corn are the best with all the flavors!)

Preheat grill to high.  Rinse and pat dry tilapia.

Spray one side of each tilapia piece with cooking spray.  Season with a generous amount of blackening seasoning. 

*The blackening seasoning was a little tame for our family. I am going to use a little Cajun seasoning in addtion to the blackening seasoning and let sit to soak in for 30 min. before cooking.  

Flip and repeat.

If using a grill basket, generously spray with cooking spray.  Load tilapia into the grill basket.  Place on preheated grill.  Grill 2 minutes, flip and grill another 2 minutes or until fish is flaky.

In a large bowl, toss slaw with a light amount of ranch salad dressing.  You don't want the ranch flavor to overpower all the other tastes in this good taco. :)

  *I added chopped red onion and cilantro for more flavor in the slaw.

To serve place a slice of a fish filet and desired amount of slaw and toppings onto each tortilla. 

I served with guacamole but next time, I am going to serve with crumbled cojita cheese and one of the sauces below!

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Other options: 

 You can grill fish directly onto the grill but rub grill grates with oil first.  

Pan fry in 1-2 tbsp. of olive oil for 3-4 minutes per side.

Air fryer: Single layer lightly greased for 6-7 min. at 370 degrees.

Bake in oven at 375 degrees with a layer of aluminum foil lightly greased for 3-5 min. per side.

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Sauce Recipes

Avocado crema:

1 ripe avocado

6 tbsp. water

1/4 cup cilantro

2 tbsp. lime juice

2 tbsp. sour cream

salt and pepper

Scoop avocado from the skin into a food processor (blender).  Add water, cilantro, lime juice, sour cream, and 1/4 tsp. salt.  Blend until smooth.

Another sauce I want to try next time is:

Fish taco sauce:

1/2 cup sour cream

1/3 cup mayo

2 Tbsp lime juice (from 1 medium lime)

1 tsp garlic powder

1 tsp Sriracha sauce

Enjoy!