Blackened Tilapia Tacos with Mango Salsa and Cilantro Lime Crema

Hello! Samantha Reilly, the best food photographer in all of Chicago, has returned to me from her time in Dallas! So we are getting back to it!

These are some wonderful, super summery tacos that I made for our friend Melanie, who is AWESOME and came over the other day with her little dog Raven.

Because Mantha’s husky, Meeko, is kind of a freak (and also very large in comparison), Raven was not a fan, but she put on a brave face. Meeko is super nice and wants so badly to be friends, but he gets so excited he becomes a little frenetic and it kinda freaks other dogs out. And he has no concept of personal space and likes to keep his face about two inches away from other dogs’ faces at all times whenever possible.

But his intentions are good, and he has a pure heart. It’s just the social cues that kinda fly over his head sometimes. What do you call a dog that is equally friendly and derpy?


I hope you make these tacos and love them. They are pretty good! Happy summer, everyone!

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Blackened Tilapia Tacos with Mango Salsa and Cilantro Lime Crema

  • Author: hungryhungryhibma
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 68 servings 1x


These are some wonderful, summery blackened fish tacos with fresh mango salsa and cilantro lime crema. It’s light, healthy, and fresh! You’ll love them!






Blackening Seasoning

– 2 teaspoons paprika

– 2 teaspoons brown sugar

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon oregano

– 1 teaspoon thyme

– 1 teaspoon black pepper

– 1 teaspoon salt

– 1/4 teaspoon cayenne pepper

For the Fish:

2 lbs tilapia filets

6 tablespoons butter, melted

Mango Salsa

– 2 mangos, diced

– 10 ounces cherry tomatoes, rough chopped

– 1-2 jalapenos, minced

– 8-10 scallions, thinly sliced (including a lot of the green part up until it gets wilty)

– salt & pepper

– juice of one lime

Cilantro Lime Crema

– One bunch Cilantro

– 1 cup greek yogurt

– Juice of 2 limes

For the Tacos:

– Corn tortillas

– For garnish: cilantro leaves, jalapeno slices


Preheat oven to 425 degrees.

Grease a large baking pan, and place the tilapia filets inside. Drizzle them with melted butter.

Combine all ingredients for the blackening seasoning. Sprinkle the seasoning over the fish.

Bake the fish for 12 to 15 minutes, or until cooked through and flaky.

Meanwhile, combine all ingredients for mango salsa in a large mixing bowl.

In a blender, pure all ingredients for cilantro lime crema.

To assemble, place fish in a tortilla, top with mango salsa, cilantro lime crema, and garnishes. Enjoy!

Keywords: Tacos, fish, seafood, summer, mango, salsa, mexican

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