Have you ever had blackened tilapia? It’s bold, highly seasoned with a kick of Cajun spice. Is your mouth already watering? It’s fabulous on it’s own. HOWEVER, it’s sensational when you wrap your blackened tilapia in a warm corn tortilla and top it with tomatoes, avocado, and lettuce. Ooh Wee! It’s a keeper.
- 4 Tilapia fillets, thawed
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/4 cup Worcestershire sauce
- 2 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbs Cajun seasoning
- 1/2 Greek plain yogurt
- 1 small bunch of cilantro, snipped and finely chopped
- 8 corn tortillas (I only use raw corn tortillas. The quality is so much better!)
- 4 Roma tomatoes, diced
- 1 large avocado, diced
- Shredded lettuce or fresh spinach
Place tilapia fillets in 8x8 baking dish. In a small bowl, combine oil, lemon juice, Worcestershire sauce, garlic, salt, and pepper. Pour over tilapia and refrigerate for at least 30 minutes allowing fish to marinade.
Meanwhile in a small bowl, combine Greek yogurt and cilantro. Stir well and refrigerate until ready for use.
Heat grill to medium heat. Remove tilapia from marinade and generously sprinkle Cajun seasoning all over each fillet.
Spray grill with olive oil cooking spray to prevent tilapia from sticking. Cook tilapia for 3 to 4 minutes on each side. When cooking fish or any meat, cook until slightly under-cooked. Remove and wrap in aluminum foil. Make sure all edges are sealed tightly. This allows the fish or meat to continue cooking at a lower heat and it will turn out extra tender and juicy.
Meanwhile, warm corn tortillas. Flake 1/2 of a fillet down the center and top with cilantro mixture, tomatoes, avocado, and lettuce.
You want more simple fish recipes? You know I’m already thinking about it for you. Check these ones out.