Makes 6 tacos


  • 12 oz. tilapia fillets (~3 fillets)*
  • 2 tsp. olive oil
  • 1 1/2 tsp. blackened seasoning*
  • 6 small corn tortillas*
  • 1 1/2 cup purple cabbage, shredded
  • 6 tbsp. fresh cilantro, removed from stems
  • 3 oz. queso fresco, crumbled*
  • Lime wedges

Avocado yogurt sauce:

  • 4 oz. (1 medium) avocado, pitted and peeled
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup lime juice
  • 2 tbsp. fresh cilantro
  • Dash of hot pepper sauce (optional)
  • Water as needed to thin sauce

Blackened seasoning*:

  • 1 tsp. smoked paprika
  • 1/2 tsp. kosher salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground cumin


  1. Heat oil in a nonstick skillet over medium-high heat.
  2. Coat thawed fish with blackened seasoning. If making your own seasoning, combine spices in a bowl and sprinkle over fish.
  3. Cook fish for 2-3 minutes per side, until flesh flakes easily with a fork.
  4. Blend together avocado sauce ingredients, adding water as needed to get a pourable consistency.
  5. Wash and chop cabbage, wash and trim cilantro, wash and slice limes.
  6. If desired, toast tortillas in a nonstick skillet using cooking spray.
  7. Assemble tacos with cabbage, fish pieces, cilantro, avocado sauce, queso fresco, and a squeeze of lime. Enjoy!

Calories (per taco): 229kcal, Fat: 9.1g, Sat fat: 3.1g, Carbs: 20g, Fiber: 3g, Sugar: 2g, Protein: 19g, Sodium: 233mg


Recipe by Sarah Wilkins