Tilapia Blackstone Tacos
Tilapia Blackstone Tacos are a celebration of fresh ingredients and zesty flavors, perfect for any taco night. Tender tilapia fillets, seared to perfection on the Blackstone griddle, are nestled in warm tortillas and topped with a vibrant Avocado Lime Crema Sauce that’s both creamy and tangy.
Welcome to a flavor-packed fiesta on your plate! I’m SO excited to share this recipe with y’all!
If you’re craving a fresh, breezy dinner that tastes like summer sunshine, these Tilapia Blackstone Tacos with Fresh Lime Avocado Crema Sauce are calling your name! They are our new favorite taco recipe!
Light, flaky tilapia is seared on the Blackstone griddle until golden, then tucked into warm corn tortillas and drizzled with a bright, creamy, fresh avocado lime sauce that ties it all together beautifully.
Each bite is layered with tangy freshness and a hint of smoky griddle char that makes taco night feel like a treat. Perfect for quick weeknight dinners or casual gatherings on the patio, these tacos are easy to make and even easier to devour! (Trust me…we have first-hand knowledge of both!)
Ingredients List
- 4 Tilapia Fillets, boneless, rinsed and patted dry
- 24 white corn tortillas (If doubling each taco, 12 if serving single shell)
- ¼ cup butter, softened
- 1 Tablespoon, Blackstone Tequila Lime Seasoning- or mexican seasoning of your choice
- ½ teaspoon cummin
- ½ teaspoon smoked paprika
- 2 limes, sliced into wedges
- 3 cups finely shredded cabbage
- 4 tablespoons of additional butter for frying tortillas
Ingredients for Avocado Lime Crema
- 2 ripe avocados
- 2 limes, juiced, divided in half
- ½ teaspoon onion powder
- ½ teaspoon Blackstone Tequila Lime Seasoning, or taco seasoning
- 1 clove minced garlic or 1 teaspoon jarred minced garlic
- ½ cup sour cream
- ½ Jalapeño pepper, seeds removed for less heat, leave them if you like them hot, cut into pieces.
- Small handful of fresh cilantro, about 4 tablespoons chopped.
How to Make Avocado Crema
In my ever-so humble opinion, this avocado crema is a “must make” for this recipe. You can substitute your favorite cilantro salad dressing for this homemade crema, but I can’t express the additional flavor this sauce adds to these fish tacos.
It comes together quickly with the help of a blender or small food processor.
In your food processor, or blender, add all the ingredients. Avocados, sour cream, the juice of ONE lime, seasonings, and garlic. Blend until all the ingredients are combined.
TIP: Add only one lime at the beginning. Taste and add the additional lime if needed after everything is blended together.
Add a handful of fresh cilantro, about 4 tablespoons. Blend again until cilantro is combined with avocado ingredients.
To finish the avocado crema, add any additional lime juice to reach the consistency and taste you prefer. I like to add 2–3 limes. The “zing” of flavor pairs beautifully with the freshly grilled fish!
Once blended, store in an airtight container in the refrigerator until ready to use.
Note that this can be made several hours ahead of time and will store 3–4 days in the refrigerator.
Preparing and cooking Tilapia
Once the fish has been rinsed and patted dry, combine the Blackstone tequila lime seasoning, cummin, and paprika together in a small bowl. Sprinkle on the top and bottom of Tilapia Fillets. Don’t be afraid to season the fish with your favorite Mexican flavorings. I mix things up from time to time on this dish, always with great results.
Here’s my BIG tip! If you don’t have a Blackstone, no worries. This dish can be made on the stovetop in a large skillet over medium-high heat!
Preheat one side of your Blackstone Griddle to medium-high. Heat the other half to medium-low. One side will be used to cook the fish, the other side the corn tortillas.
Melt the butter on the higher heat side, for the fish. Place seasoned tilapia on the medium-high preheated side of the griddle. On the other half, melt a tablespoon or two of additional butter, lay down six tortillas.
Using a large metal spatula, flip the fish after 3–5 minutes.
After it has cooked, using the spatula, break the fish up into smaller bite-sized pieces. Reduce the heat to low and keep warm as you finish cooking the tortillas.
Cooking Tortillas
As the fish is doing its “thang”, you will be multitasking, by flipping the tortillas from one side to the other and then folding them in half. They should be slightly golden brown.
Mr. Nest likes his fish tacos made with double tortillas! This is why the ingredients list suggests 24 tortillas. I prefer mine single, rather than doubled. You do you!
Continue until all the taco shells have been cooked.
Assembling Fish Tacos
Place taco shells, either double or single, in a taco holder. Add a large pinch of shredded cabbage.
Next up, that delicious cooked tilapia! Load those tacos up with that delicious, perfectly seasoned light and mild fresh fish! Honestly, tilapia is the perfect fish for tacos!
To finish the tacos off, drizzle with the fresh avocado lime crema you made earlier, and a squeeze of fresh lime! Ta-da! You have just made the BEST fresh fish tacos that will ever pass your lips! I kid you not!
Recipe Wrap-Up
These Tilapia Blackstone Tacos are the kind of meal that keeps summer alive all year long, with fresh lime, creamy avocado, and tender fish wrapped in a warm tortilla.
Don’t forget to top them with your favorite crunchy cabbage, a sprinkle of fresh cilantro, and an extra squeeze of lime before serving. I hope these tacos become a new favorite at your nest, bringing the bright flavors of the griddle to your family table with every bite!
Other Favorite Taco Recipes
- Best Skillet Chicken Tacos
- Amazing Fish Tacos with the BEST taco sauce
- Island Tacos
- Crock Pot Chicken Tacos
- Carne Asada Street Tacos
- Fish Tacos from Allrecipes.com
Thanks for stopping by my Nest today! I hope you’ll give these easy tacos a try the next time you’re craving a fish taco! They really are our favorite fresh fish taco!
Happy Nesting!
Printable Recipe
Blackstone Tilapia Tacos
Ingredients
- 4 Fillets Tilapia, boneless
- 1 tablespoons Blackstone Tequila Lime Seasoning
- ½ Teaspoons cumin
- ½ Teaspoons Smoked paprika
- ¼ cup Butter
- 3 cups Cabbage, shredded
- 24 single white corn tortillas
- 2 large Avocados, peeled and pitted
- ½ cup Sour cream
- 2 large Limes, juiced
- ½ medium Jalapeño, seeded and cut into large chunks
- ½ teaspoon Tequila lime Seasoning
- 1 teaspoon Garlic, minced
- 4 tablespoons cilantro
- 4 tablespoons butter, for heating tortillas.
- 2 large limes, sliced, for garnish.
Instructions
- In a blender, or small food processor, add avocado, juice of one lime, garlic, onion powder, tequila lime seasoning, sour cream, jalapeño, and cilantro. Blend until well combined. If necessary, add the juice of the second lime. (Taste test before adding) Store in an airtight container in the refrigerator until ready to serve.
- In a small bowl, combine cumin, tequila, lime seasoning, and paprika. Mix until well combined. Rinse and pat dry tilapia fillets. Sprinkle seasoning on the top and bottom of the tilapia.
- Preheat one half of the Blackstone griddle to medium-high heat. Melt butter on that half of the griddle. Lay seasoned fish fillets down and cook 3–5 minutes until golden brown. Flip and cook on the other side for an additional 3–5 minutes.
- Using a metal spatula, chop the cooked fish into bite-sized pieces. Reduce the heat to low and keep warm while cooking the tortillas. Cover with foil to keep warm.
- Heat the other half of the griddle to medium heat. Melt a small amount of butter on that half of the griddle. Place corn tortillas down on the hot griddle. Once lightly golden brown, flip over and cook for 1 minute. Fold tortilla in half. Remove from griddle, double each tortilla for each taco. Place double tortillas in a taco holder.
- Add shredded cabbage to each doubled tortilla taco. Add cooked fish on top of the cabbage. Drizzle with avocado crema and a squeeze of lime. Serve immediately.
Notes
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
