Blackened Tilapia Fish Tacos with Cilantro Yogurt Sauce

Have you ever had blackened tilapia? It’s bold and highly seasoned with a kick of Cajun spice. Is your mouth already watering? It’s fabulous on its own.

HOWEVER, it’s sensational when you wrap your blackened tilapia in a warm corn tortilla and top it with tomatoes, avocado, lettuce and a cool cilantro yogurt sauce. Ooh wee! It’s a keeper.

The Best Blackened Tilapia Tacos (Cajun Spiced and Grilled)

I really like tilapia because it’s not too fishy and pretty mild in flavor. That makes it the perfect canvas for a bright marinade and a generous coat of Cajun seasoning, and it’s why these tacos work even for people who don’t usually reach for fish.

The fillets soak in olive oil, lemon juice, Worcestershire sauce, garlic, salt and pepper for at least 30 minutes. Then they get sprinkled all over with Cajun seasoning and go on the grill for just a few minutes per side. My favorite trick happens right after that: wrap the fish in aluminum foil and seal the edges tightly. It stays hot and turns out extra tender and juicy.

For the tortillas, I only use raw corn tortillas. The quality is so much better! Flake half a fillet down the center of each warm tortilla, then pile on the cilantro yogurt sauce, diced tomatoes, avocado and lettuce.

These were pretty tasty when I first shared them, and readers have made them their own since. One reader says they’re a weekly staple and that even her picky husband prefers them over regular tacos. I love hearing successes, especially with those picky husbands.

Why You’ll Love These Blackened Tilapia Tacos

• Big, bold flavor. A lemon garlic marinade plus a heavy coat of Cajun seasoning gives every bite a kick.
• Mild, flaky fish. Tilapia isn’t too fishy, so it soaks up the seasoning beautifully.
• Fresh, cool toppings. Cilantro yogurt sauce, tomatoes, avocado and lettuce balance the spice.
• Fast on the grill. The fish cooks in about 3 to 4 minutes per side.

Ingredients You’ll Need

Here is what goes into these blackened tilapia fish tacos and why each one is there. Exact amounts are in the recipe card below.

• Tilapia fillets: Mild, thin and quick cooking. If you buy frozen, thaw them fully in the fridge before marinating so they cook evenly. Pat them dry so the seasoning sticks.
• Olive oil: The base of the marinade. It carries the garlic and spices into the fish and helps keep the fillets from drying out on the grill.
• Lemon juice: Adds brightness to balance the Cajun heat. Fresh squeezed tastes cleanest. The acid also seasons the fish, so 30 minutes is plenty of time.
• Worcestershire sauce: A splash of savory, tangy depth that makes the marinade taste like more than the sum of its parts.
• Garlic, salt and pepper: The simple seasoning backbone of the marinade. Minced garlic from a jar works fine here.
• Cajun seasoning: This is what makes the fish blackened. Sprinkle it on generously right before grilling. Blends vary in salt and heat, so taste yours and use a little less if it is very spicy.
• Plain Greek yogurt and cilantro: Stirred together, they make a cool, creamy sauce that tames the spice. Snip and chop the cilantro finely so it spreads through the yogurt.
• Corn tortillas: I only use raw corn tortillas because the quality is so much better. Warm them before filling so they are soft and pliable and don’t crack.
• Roma tomatoes: Meaty and not too watery, so they won’t make the tacos soggy.
• Avocado: Adds creamy richness. Choose one that gives slightly when pressed and dice it right before serving so it stays green.
• Shredded lettuce or fresh spinach: Use whichever you have for a fresh crunch.

How to Make Blackened Tilapia Tacos

1. Marinate the fish. Place the tilapia fillets in an 8×8 baking dish. In a small bowl, combine the olive oil, lemon juice, Worcestershire sauce, garlic, salt and pepper. Pour it over the fish and refrigerate for at least 30 minutes.
2. Make the cilantro sauce. Meanwhile, stir the Greek yogurt and chopped cilantro together in a small bowl. Refrigerate until you’re ready to serve so it stays cool and thick. The flavor gets even better as the cilantro sits in the yogurt.
3. Season. Heat the grill to medium. Remove the tilapia from the marinade, let the extra drip off and generously sprinkle Cajun seasoning all over each fillet.
4. Grill. Spray the grill with olive oil cooking spray so the fish doesn’t stick. Cook the tilapia for 3 to 4 minutes on each side, until the outside is dark and fragrant, the fish flakes easily with a fork and the thickest part reaches 145°F.
5. Wrap and rest. Move the fish to aluminum foil, wrap it and seal the edges tightly. Resting in the sealed foil keeps it hot, tender and juicy while you finish the tacos.
6. Assemble. Warm the corn tortillas in a dry skillet until soft and lightly spotted. Flake half a fillet down the center of each one and top with the cilantro mixture, tomatoes, avocado and lettuce. Serve right away while the fish is warm.

Ways to Customize Blackened Tilapia Tacos

• Swap the greens. Use shredded lettuce or fresh spinach, whichever you have on hand.
• Adjust the heat. Use less Cajun seasoning for kids or more for a bigger kick.
• Add a salsa. A fruity salsa adds a sweet contrast to the spicy fish.

You want more simple fish recipes? You know I’m already thinking about it for you. Check out my Salmon Baked in Foil.

Or try my Salmon with Sweet and Spicy Salsa.

Blackened Tilapia Tacos FAQs

• How long should I marinate the tilapia? At least 30 minutes in the fridge. The fish is thin, so it soaks up flavor quickly.
• How do I know the fish is cooked? It turns opaque, flakes easily with a fork and reaches 145°F in the thickest part, which is the USDA safe temperature for fish.
• Does tilapia taste fishy? No. It’s a mild fish, which is why it works so well with bold Cajun seasoning.
• What’s the best way to warm corn tortillas? Heat them in a dry skillet for a few seconds per side, or wrap a stack in a damp towel and microwave briefly. Warm tortillas bend without cracking.
• Can I make these less spicy? Yes. Use less Cajun seasoning and add extra cilantro yogurt sauce to cool things down.
• Can I prep parts ahead? Yes. Make the cilantro sauce and mix the marinade earlier in the day and keep them in the fridge. Dice the avocado right before serving.
• How do I store leftovers? Keep the cooked fish and toppings in separate airtight containers in the fridge for 3 to 4 days. Reheat the fish gently and build fresh tacos.

Grilled Tilapia Tacos with Lemon Garlic Marinade

Blackened tilapia tacos made with fillets marinated in lemon, garlic and Worcestershire, coated in Cajun seasoning and grilled. Topped with cilantro Greek yogurt, tomatoes and avocado for a bold, fresh weeknight dinner.

Print Recipe Pin Recipe

Ingredients

  

• 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

Instructions

 

• 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.

Made these tacos? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other cooks, and I love hearing your successes.

More Recipes You’ll Love

• Salmon Baked in Foil
• Salmon with Sweet and Spicy Salsa
• Shrimp Tacos
• Mango Chicken Tacos
• Recipe For Mango Salsa
• Simple Guacamole