Blackened Fish Tacos


  • 1-2 lbs tilapia filets

  • 1 ½ teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 teaspoon onion powder

  • 1 teaspoon cumin

  • ½ teaspoon salt

  • ½ teaspoon brown sugar

  • ¼ teaspoon cayenne pepper

  • 2 tablespoons garlic oil

  • 12 corn tortillas


  • ½ cup plain greek yogurt
  • 1 ripe avocado
  • ¼ cup cilantro
  • Juice of 1 lime
  • 1 jalapeno pepper
  • 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 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.


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