Blackened Tilapia Fish Tacos (With an Avocado Spread, Tomato and Red Onion Salad, Roasted Bell Peppers, and Slaw) –
I made these for “Taco Tuesday” this week. I hadn’t planned it that way, but it worked out perfectly! I air fried the tilapia with a blackening seasoning. To go with the fish, I made a slaw, a tomato/red onion “salad”, roasted bell peppers, and a smashed avocado spread. For the taco shells, I bought Old El Paso soft taco bowls! (By the way, greatest invention ever to avoid spilling the taco guts.)
This another one of those recipes you can so easily adapt to your preferences. For example, you could try shrimp or chicken instead of fish. You could make a salsa or pico de gallo instead of the tomato/red onion salad. Use sour cream instead making an avocado spread. Use plain diced avocado. The possibilities are endless, but you probably already know this if you are any sort of taco or fajita lover!
I eyeballed all the amounts, so I’ve put some estimates, but just make sure to adjust based on your taste and how much you intend to make. I made 8 tacos, not completely filled.
I seasoned the tilapia (.72 lb) first. We have probably 3 different blackening seasonings, so I just used the first one I found. It happened to be the one pictured below that Jake and I bought on a trip to PA one holiday season to visit my brother and sister-in-law. I rubbed both sides until lightly/moderately coated. I laid the filets in the air fryer and set it aside while I prepared the other ingredients.
I then prepared the avocado spread. I scooped out the flesh of one avocado into a small bowl. I then scooped about 1/4 cup Greek yogurt, seasoned with salt, pepper, and 1/2 tsp lime juice, and then mashed it all together really well. I was originally going to make whipped avocado, but I didn’t feel like “whipping” out the blender (See what I did there? Haha.) I topped with some cracked black pepper and paprika for looks. 😊
Next, I prepared the tomato and red onion salad. I diced a few campari tomatoes I had on hand (they’re small) and sliced about 1/4 of a small red onion thinly. I tossed the tomatoes and onion with a drizzle of olive oil, salt, pepper, a 1/8 tsp cumin, and a 1/2 tsp apple cider vinegar.
On to the slaw. I bought a pre-made coleslaw mix. It’s not seasoned with anything, but the cabbage and carrots are already cut up, which is so convenient! I used about 1 cup of the mix. For the dressing, I mixed up 1/3 cup olive oil, 1 Tbsp lemon juice, salt, pepper, 1/2 tsp cumin, and two minced garlic cloves. I mixed this rapidly to get the mixture a little creamy (due to the olive oil). I imagine you could throw this into the blender, too, to get it a little creamy. Once the dressing was done, I tossed with the coleslaw.
I prepared the bell peppers. At our local grocery stores they sell “stoplight” peppers. They are called that because each package contains one red, one yellow, and one green bell pepper. I sliced up about a quarter of each pepper into 1/2″ strips. I baked in the oven with olive, salt, and pepper until tender.
I left air frying the fish for last so that it was freshly cooked when we were ready to eat. I hate when fish finishes early and I’m forced to reheat or keep warm and then it’s overcooked! I purposely broke up the filets so we could put smaller pieces into our tacos.
I served everything a la carte style so we could make our own tacos. This would be a fun dish for the kids with their favorite types of toppings – just be sure to make extra because they will gobble it up!