Hello, sweet interweb friends! Thanks for coming by and checking out my super easy fish taco recipe! Blackened tilapia and sweet corn tacos with salsa ranch – taco ’bout some good stuff!
It dawned on me earlier this summer that I had not made blackened tilapia tacos since we lived in our old house which was over two years ago. Sometimes, it takes not having something for a long time to realize how much you like it, ya know?
Fish Taco Recipe with Blackened Tilapia
We keep frozen tilapia in the freezer for quick dinners. Once the tilapia is thawed, it is so quick to prepare it. I use a bit of butter and some staple spices to pan fry the tilapia in a really hot skillet with a bit of butter and spices. It only takes 4-5 minutes per side for the thawed tilapia. Once your tilapia is thawed, you seriously can put this tilapia taco meal together in 10-15 minutes.
For this fish taco recipe, I generally use one small tilapia per taco or one large filet for two tacos. In my recipe card below, I said to use four tilapia filets for four tacos. However, if the filets are larger as mine are in the pictures, you can easily get two tilapia tacos from each filet. For this meal that I photographed, I only used three filets and we got five heavily-stuffed tacos.
Once the fish is cooked and a crispy brown all the way around, I chop it into bite-size pieces. Then, I layer it over a flour tortilla. My toppings of choice are romaine, cherry tomato halves, shredded cheddar, and cilantro. I also like the crunchy texture brought by shreds of purple cabbage, but I didn’t have any this time.
Adding Sweet Corn and Salsa Ranch to the Blackened Tilapia Fish Tacos
On a whim, I decided to toss in some Green Giant honey roasted sweet corn that I had in the freezer. This corn is soooo good! We eat it often as a side dish, but this was the first time I added it into another dish.
While the tilapia was cooking, I put the corn in the microwave for 4-5 minutes. I also whipped up a little salsa ranch to dress up the tacos. It seriously took less than a minute to make the dressing.
Also, can I say it took me 40 years to find store bought tortillas that don’t fall apart or rip when you fill and fold them? These Mission Soft and Fluffy tortillas will be our go-to store bought tortillas from now on!
Easy Fish Tacos with Blackened Tilapia, Sweet Corn and Salsa Ranch
Ingredients
- 4 frozen or fresh tilapia filets
- 1 tbsp butter
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic
- 1 bag of Green Giant Steamers Honey-Roasted Sweet Corn
- 1/2 cup salsa
- 1/2 cup ranch dressing
- 4 Flour Tortillas
- Lettuce of your choice
- Cherry or Grape Tomatoes halved
- Grated cheddar cheese
Instructions
- Add butter to a hot skillet and allow to sizzle and melt down a bit.
- On a plate, rub seasonings on both sides of tilapia.
- Carefully add the tilapia to the pan and allow to brown on each side - 4 minutes or so per side.
- Cook corn in microwave, according to package directions.
- Check tilapia for flakiness before removing from pan. The fish should be very flaky when done.
- In a small glass or serving cup, mix the salsa and the ranch. Chill until ready to serve.
- Warm tortillas in microwave for a few seconds (with damp paper towels separating the tortillas) if desired.
- On each tortillas, layer one crumbled or chopped tilapia filet, a small scoop of corn, and your desired amount of lettuce, tomato, and cheese.
- Drizzle with the salsa ranch.
- Use any remaining corn as a side dish for the tacos.
If you like tacos like I do, you won’t want to miss out on our Indian fry bread tacos!
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