Blackstone Fish Tacos Easy (Print Version)
Crispy tilapia on corn tortillas, layered with tangy slaw, creamy sauce, and avocado for a vibrant meal.
# Ingredients:
→ For the Tacos
01 -
24 oz Tilapia Filets
02 -
1 Tbsp Avocado Oil
03 -
1 Lime, juiced
04 -
2 teaspoons Chili Powder
05 -
1 teaspoon Garlic Powder
06 -
1 teaspoon Salt
07 -
24 Mini Corn Tortillas, street taco size
08 -
¼ cup Butter
→ For the Sauce
09 -
¼ cup Sour Cream
10 -
1 Lime, juiced
11 -
⅛ cup Mayonnaise
12 -
½ teaspoon Garlic Powder
13 -
1 teaspoon Sriracha Sauce
→ For the Toppings
14 -
½ head Purple Cabbage, shredded
15 -
2 Avocados, sliced
16 -
2 Roma Tomatoes, diced
17 -
½ Red Onion, sliced
18 -
Cilantro, chopped
19 -
1 cup Cotija Cheese, grated
20 -
2 Limes, cut into wedges
# Directions:
01 -
Preheat the Blackstone grill over medium-high heat (approximately 400°F).
02 -
Place the tilapia filets on a plate, drizzle with avocado oil and lime juice, then season with chili powder, garlic powder, and salt.
03 -
Drizzle oil on the grill and spread it evenly using a spatula.
04 -
Place the tilapia filets on one side of the grill and cook for 3-4 minutes per side until slightly browned and flakey.
05 -
Remove the fish from the grill and let it rest for 5 minutes, then slice into large pieces.
06 -
Combine all sauce ingredients in a small mixing bowl and stir well.
07 -
Melt butter on the grill, then fry mini corn tortillas for 1 minute per side until warmed and browned.
08 -
Use 2 corn tortillas per taco. Add fish, drizzle with sauce, and top with cabbage, avocado, tomatoes, onions, cheese, and a squeeze of lime juice.
09 -
Serve immediately while warm and enjoy.
# Notes:
01 -
This recipe works well with any white fish. Refrigerate leftover fish in an airtight container for up to 3 days.