Blackened Fish Tacos

Course Main Course


  • 1-2 lbs tilapia fillets
  • 1 1/2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp brown sugar
  • 1/4 tsp cayenne pepper
  • 2 tbsp garlic oil
  • 12 corn tortillas

Avocado-Cilantro Sauce:

  • 1/2 cup plain Greek yogurt
  • 1 ripe avocado
  • 1/4 cup cilantro
  • 1 jalapeno pepper
  • Juice of 1 lime
  • Salt, to taste


  • In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in. 
  • Combine all of the Avocado-Cilantro Sauce ingredients in your Eco Chop & pull until blended evenly. Heat oven to 400°F degrees. 
  • Heat the oil in your grande mold (that is sitting on your perforated baking sheet).  Once heated for about 5 minutes, add in the tilapia.  Cook for 8-10 minutes until the outside is starting to brown and the fish flakes apart easily.
  • Break up the tilapia into 2-3″ pieces. Warm tortillas as desired.  Top fish tacos with shredded cabbage, fresh onion, guacamole and/or salsa, and avocado cilantro sauce.