A little birdie told us that Sarcastic Cooking was spilling the secret to the special blackening seasoning that turns ordinary tilapia into a spectacular dish with a Latin twist!


Served with a healthy helping of avocado, their Blackened Tilapia Tacos sounded truly delish.


Please click here to visit Sarcastic Cooking and see the instructions that we followed!


Reviewer #1 – Sheri

Mission: Honestly, I’m not a huge fan of tilapia; however, I’ve only tried it once. Fish tacos? I’ve only tried those once as well. I figured I should practice what I preach and give it another try. Avocado with anything usually makes me say “yum.”



The directions were easy to follow.

  • Sprinkle the tilapia fillets with the blackening seasoning and cook them in the skillet with some olive oil.
  • Cut up some creamy avocado with some red onion and load it all onto a warmed tortilla.

One of the great thing about tacos is you can add anything you like; black olives, tomatoes, salsa, corn.

Tips & Tricks Learned:

Make sure to heat the oil in the skillet beforehand. You don’t want them sticking.

Sheri - Tilapia 1


This is a really quick meal to prepare. Great for a healthy mid-week meal.


I can’t get my husband to even try them.

Sheri - Tilapia 2


I actually liked them and I didn’t think that I would. The fish tacos I had at On the Border, grossed me out. I must say that Stefanie from Sarcastic Cooking really does have a yummy blackening seasoning. I’ll be using it often. So I enjoyed my tilapia tacos all by my lonesome with a cold beer…they don’t know what they’re missing.



Reviewer #2 – Kristy

Mission: Mexican and a little Louisiana blackened fish…can’t beat it!  This was a no brainer!



  • I used my go to seasoning mix, Tony Chachere’s as it includes all of the ingredients that we wanted for our fish and provides a good spicy kick!
  • Instead of sliced avocados I purchased a southwest avocado dip which included green peppers, black beans, and corn.
  • Sprinkle of cheddar cheese!
  • All organic products used!

Tips & Tricks Learned:

Keep it simple and healthy!


Simple and delicious!!


None, it’s perfect!

Kristy - Tilapia


Mike and I enjoyed this meal!! Add some Mexican Rice (our favorite recipe is from The Pioneer Woman) and black beans to make it a complete meal!  I kept it simple, always in a rush in the evening!! Will definitely make it again, shrimp maybe my next ingredient to add!  Maybe a mango salsa…wow, you can get creative!



Reviewer #3 – Maren

Mission: This recipe sounded like the perfect way to get my husband to try some fish (which he usually hates).  I’m new to the fish taco thing myself.  Something about fish in a taco never sounded quite right; but I gave it a shot a few years back and found a new favorite!  I was looking forward to giving them a shot at home.


  • I used flour tortillas, simply because I haven’t found a store brand of wheat tortillas that I really like.
  • We had plenty of fresh pico de gallo with our tacos.
  • I also drank a lot of beer with this meal, which probably completely negated the fact that I was enjoying a nice, healthy, light dinner.  This was direct result of my pico de gallo taste-testing early in the cooking process, landing right on a jumbo jalapeno and having my mouth nearly burst into flames.  A beer… or two, was the obvious solution to this problem.

We enjoyed our first round just as Sarcastic Cooking suggested, with plenty of avocado and lime juice.  I don’t really believe in eating any Mexican dish without plenty of lime… and Corona!  We loaded in the pico de gallo for our “seconds”.

Tips & Tricks Learned:

My mom taught me to always thaw frozen fish in milk to get rid of any “fishy” taste.  I forgot about this until after the fact… they were just fine.  lol

Make sure to cook the fish through and through, because there is really nothing grosser than mushy fish.  *gag*  This also makes the blackened seasoning extra yummy!

I won’t cook anything in oil without my grease cover.  Can’t live without that thing.  I think that I got ours at IKEA for a couple bucks.

My trick to removing fish from the pan without having it fall apart – Big flipper on the bottom, Spatula on the top!

Maren - Tilapia 1


Tasted great!  The honey even said that he’d eat them again… not all the time, but he’d eat them again.

Frankly, you could taste the seasoning and accoutrements much more than the fish itself, as [tilapia] is pretty bland as is.


None, other than the fact that it can be tricky getting really great, fresh fish here in the Midwest that won’t cost an arm and a leg.

Maren - Tilapia 2


I’m really glad that we tried this recipe together.  It’s always nice to know that you have some other options up your sleeve when your usual dinner menu starts repeating itself.  This is especially the case when you’re someone like me, who loves Mexican and eats it as much as humanly possible, only to make your significant other want to cry when he sees the tell-tale ingredients coming out of the fridge…  Mua haa ha!

On another note, I am so grateful to have this special seasoning recipe from Stephanie at Sarcastic Cooking.  I am already eager to add it to other recipes, like her yummy looking Blackened Chicken with Cilantro Lime Quinoa.



Alicia - TCCReviewer #4 – Alicia

Mission: Believe it or not, I have never had a fish taco.  Not sure why as I love tacos and fish.  I was super excited to try this recipe.



I followed this recipe closely and to a T…

  • Well, I guess we are not a wheat tortilla kind of family, so I used the regular tortillas instead.
  • I also added shredded cheese. Who doesn’t love cheese??!!

Tips & Tricks Learned:

This is the first time I have ever sliced an Avocado.  Fun times and not so hard!  I also added extra salt and pepper to jazz up the taste.

Alicia - Tilapia 1


Adding cheese and lime definitely added to the flavor.


Tilapia is a very mild fish. I might try halibut next time.

Alicia - Tilapia 2


This was an easy and delicious recipe!  I prefer my tacos loaded with the good stuff – sour cream, cilantro, salsa and of course cheese, just to name a few; I was pleasantly surprised with the taste of this and loved the blackening seasoning.  Very good! Even better with a Corona or Margarita!!!



Reviewer #5 – Sarah

Mission: To find a quick, easy and healthy dinner that my family will enjoy, and one that will remind me of being on a Mexican vacation.



I gathered all of the fresh ingredients – the avocado, tomatoes, whole wheat tortillas and limes while on my weekly Super Target run.

  • I also picked up onions as I can’t have tacos without onions!

While I was prepping things for dinner, I found that we didn’t have tilapia in our freezer like I had thought. So, I sent my hubby to our local market to pick that up. They have the best seafood section!

The prep for this dinner was so quick – I think I had everything ready to start cooking within 10 minutes. Once the oil was hot, I began cooking the seasoned tilapia. The recipe called for about five minutes per side, but we ended up cooking ours about seven minutes per side as our filets were cut a bit thick.

Once the fish was done, we flaked it up a bit and layered it on our shells to each of our liking. I added avocado, onion, tomatoes and squeezed fresh lime over the top. My hubby added onion and black olives. Our kiddos ate just the fish! Everyone enjoyed it.

Tips & Tricks Learned:

Make sure to cook your fish all the way through – and it adds more flavor to the blackened aspect the longer you cook it!

Make sure to buy a ripe avocado if you plan to eat it soon. The one I grabbed wasn’t soft enough, so that made prepping it a bit more intensive.

Sarah - Tilapia 1


Easy meal to prepare!


Can be more costly than planned if you have to hit up the local grocery store for tilapia. Plan ahead!

Sarah - Tilapia 2


Quick and delish! We will definitely be making this again. I really enjoyed learning the basics of cooking a blackened style fish. Next time, I’ll make sure I have margaritas handy as well!


 Tilapia Conclusion

The delish
Blackened Tilapia Tacos and photo by Sarcastic Cooking

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