Blackened Fish Tacos with Pico de Gallo

It’s the Lenten season, which is the perfect opportunity to make some fish recipes. Since I’m a taco fanatic I had to make fish tacos, but not any fish tacos, these are blackened tilapia tacos that are easy to make with the help of taco seasoning mix.

All you have to do is drizzle some agave nectar on the fillets, sprinkle the seasoning, and cook them for a couple of minutes, and viola dinner is done. This meal can be made in less than 30 minutes, which is perfect for weeknights or entertaining.

Blackening fish is absolutely delicious, even for those of you who don’t like fish; I guarantee you’ll like blackened fish. Blackening tilapia gives it a bold flavor, which is further enhanced with the spicy green chile pico de gallo salsa, and crunchy texture of the cabbage and jicama. These tacos are heavenly. It’s a filling and flavorful meat-free meal during Lent.

Blackened Fish Tacos with Pico de Gallo


Pico de Gallo:

  • 1 jalapeño pepper, stemmed and chopped
  • 4.5 ounces chopped green chiles
  • 3 small roma or vine-ripened tomatoes, chopped
  • 1 small red onion, chopped
  • 1 tablespoon chopped cilantro
  • ½ teaspoon salt
  • Juice of 1 lime

Topping Options:

  • Jicama matchsticks
  • Red cabbage, thinly sliced
  • Chopped cilantro
  • Lime wedges

Blackened Tilapia:

  • 2 pounds (4 fillets) tilapia
  • 4 teaspoons agave nectar
  • 1 Taco Seasoning packet, recommend 25% less sodium
  • 3 tablespoons olive oil, plus more if needed
  • 12 corn tortillas


Pico de Gallo:

  1. Put chopped jalapeño, green chile, tomatoes, onion, and cilantro in a large mixing bowl and sprinkle with salt.
  2. Add lime juice and mix well. Taste and add additional salt if necessary.

Blackened Tilapia:

  1. Preheat a griddle or cast iron pan for about 15 minutes.
  2. Drizzle 1 teaspoon of agave nectar to each tilapia fillet on both sides.
  3. Season the fillets by sprinkling them with taco seasoning on both sides and rub the seasonings in.
  4. Heat oil in skillet over medium heat until hot.
  5. Add fillets to skillet and pan fry for 3 to 4 minutes on each side.
  6. Remove the tilapia to a plate and use a fork to flake the fish and break into chunks.
  7. Heat corn tortillas on a griddle. Fill with tilapia and serve with pico de gallo, jicama, cabbage, cilantro, and a squeeze of lime juice.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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I invite you to check out more delicious meatless recipes below.

Disclosure: A special thanks to Old El Paso for sponsoring this post.