Week 1 Meatless Meals: Blackened Fish Tacos with Chipotle-Lime Sauce

It’s officially Week 1 of the 6 Part Blog Series of Meatless Meals. For those of you that missed it on my Instagram Story, I will be posting one meatless meal every Wednesday in hopes of getting it to you early enough if you want to make it Friday– six weeks should leave us at the Friday right before Easter!

Blackened Fish Tacos with Chipotle Lime Sauce

The ingredient list may look daunting, but most of the spices are sitting in your cupboard– and if not, after trying this recipe, you’ll find the addition of those spices to your pantry is definitely well worth the investment.

Yield: 8 Servings


  • 1 lb tilapia (two fillets)
  • 8 corn tortillas
  • 1 tbsp extra virgin olive oil
  • 1 bunch cilantro
  • 1 red cabbage (finely chopped)
  • 1 avocado

Blackening Seasoning

  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper

Chipotle – Lime Sauce

  • 1 cup mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp adobo
  • 2 tsp paprika
  • 1 lime (juiced)

Combine all ingredients for sauce in a food processor and blend. Pour into bowl and chill in fridge while you begin the fish.

Combine all ingredients for the blackening seasoning in a bowl, mix, then fully coat the top of both fillets. There will be excess seasoning– seal in an air tight jar and use it up to a month later. Once fish is coated, heat 1 tbsp olive oil on med-high heat. Place fish in hot pan, seasoning side down, and cook about 2 to 3 mins on each side (or internal temp of 145°F). Fish should have a nice sear, and appear firm and flaky.

Remove from heat and keep warm while you heat the tortillas in a hot pan for about 30 seconds, continuously flipping. Assemble tacos by cutting fish into 1 inch strips, about two strips per taco. Halve the avocado down the length of it, thinly slice each half, and place with tacos. Finely chop cabbage and cilantro and sprinkle each over tacos. Remove sauce from fridge, and spoon over each one. Squeeze lime over tacos and enjoy!


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