Blackened Tilapia Tacos with Basil-Lime Mayo

firm tilapia can arise to the easy yet robust spice rub right here. Double the basil-mayo combination and use it as a veggie dip or sandwich unfold for lunch.

Blackened Tilapia Tacos with Basil-Lime Mayo

Blackened Tilapia Tacos with Basil-Lime Mayo

Photo: Caitlin BenselActive Time20 MinsTotal Time20 MinsYieldServes 4 (serving size: 2 tacos)By HANNAH KLINGER September 2017

Firm tilapia can stand up to the simple yet robust spice rub here. Double the basil-mayo mixture and use it as a veggie dip or sandwich spread for lunch.


  • 3/4 teaspoon ground paprika
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 2 (6-oz.) tilapia fillets, cut crosswise into 1/2-in.-thick pieces
  • 1 tablespoon canola oil
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons plain whole-milk Greek yogurt
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon water
  • 8 (6-in.) corn tortillas, warmed
  • 1 cup shaved carrot ribbons
  • 1/2 cup thinly sliced radishes
  • 1 avocado, peeled and sliced
  • 4 lime wedges

How to Make It

Step 1

Combine paprika, 1/2 teaspoon salt, cumin, and ground red pepper in a bowl. Rub spice mixture evenly over fish pieces. Heat oil in a large nonstick skillet over medium-high. Add fish; cook 2 minutes on each side or until done

.Step 2

Combine remaining 1/4 teaspoon salt, mayonnaise, yogurt, basil, juice, and 1/2 teaspoon water in a bowl. Top tortillas evenly with carrot ribbons, radishes, avocado, fish, and mayonnaise mixture. Serve with lime wedges.

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