Baja Fish Taco Blackened Tilapia Fish Tacos Recipe with Cabbage Slaw

With tender, flaky and flavorful blackened fish, crunchy slaw, creamy sriracha mayo, fresh and creamy guacamole, and warm corn tortillas to hold it all together, it will have you feel like you’re on a beautiful vacation in Baja, sitting on a sunny beach, enjoying ice-cold cervezas and these deliciously flavorful blackened tilapia fish tacos.

This is seriously the best fish taco recipe! These fish tacos are perfect for summer or anytime of year! I hope you’ll enjoy these delicious fish tacos, and please be sure to tag me when you make them! I would love to see photos of your delicious creations.

There are four main components that need to be made before assembling these tacos: the fish, the cabbage slaw, the sriracha mayo, and the guacamole.

Ingredients to Make Blackened Tilapia Baja Fish Tacos Recipe:

  • 4 Tilapia fish fillets
  • 12 Corn Tortillas, warmed

Fish Spice Rub

  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of soy sauce
  • 1 teaspoon of tomato bouillon
  • 1 teaspoon of olive oil

Cabbage Slaw

  • 1 cup of purple cabbage
  • 1 cup of green cabbage
  • 1 carrot
  • 1/2 cup of canned corn
  • 6 tablespoons of mayonnaise
  • 1/2 lime, juiced
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper

Sriracha Mayo

  • 1/4 cup of mayonnaise
  • 2 teaspoons of sriracha
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of lime juice

Simple Guacamole

  • 2 medium ripe avocados
  • 2 teaspoons onion powder
  • 2 tablespoons lime juice
  • Salt and Pepper to taste

We will start with the cabbage slaw since it needs to spend time in the refrigerator.

To prepare the cabbage slaw, shred the two cabbages and carrots into a bowl. Squeeze the lemon juice into the bowl and add in the remaining slaw ingredients (mayonnaise, salt, pepper and canned corn). Mix all slaw ingredients together and cover. You’ll want to refrigerate for fifteen to twenty minutes before serving for best results.

For the Sriracha Mayo, mix the mayonnaise, sriracha, lime juice, salt and pepper in a bowl. Cover and refrigerate the sauce for at least 15 minutes.

Next we will prepare the fish. In a bowl, mix together the ingredients for the fish spice rub (cayenne pepper, onion powder, garlic powder, soy sauce, olive oil and tomato bouillon).

Cut small slits in the tilapia fillets and then spread the spice rub mixture into the fish, cover and let sit in the fridge for 20 minutes to allow the fish to absorb the flavor.

Add a teaspoon of olive oil to a skillet heated to a medium temperature. Once the skillet is hot, add the tilapia fillets. Cook 3 minutes on each side. You can tell it’s ready when you pierce the fish and see that no red juices come out.

Remove the fillet from the heat and transfer to a cooling rack or a plate lined with paper towels to allow the excess oil to drain prior to serving.

To prepare the simple guacamole, carefully halve and pit the avocados and scoop out the flesh. Mash the avocados and add in the spices and lemon juice.

To assemble the fish tacos, begin with a warmed tortilla, then top with guacamole, fish, cabbage slaw and finally Sriracha Mayo. Serve and enjoy!

You can omit the guacamole and add fresh avocados instead!
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