Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 
Serves 4 (serving size: 2 tacos)

The creamy sauce offers a cool counterpoint to the bold blackening spices. Not in the mood for tilapia? The recipe is also great with chicken, sliced flank steak, or shrimp. Toss some avocado, tomato, and cilantro into the mix, and you're ready to knock Taco Tuesday out of the park.


How to Make It

Step 1

Heat a grill pan over medium-high. Coat pan with cooking spray.

Step 2

Sprinkle fish evenly with chili powder, 3/8 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and cumin. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Cut each fillet into slices.

Step 3

Combine mayonnaise, pickle relish, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Heat tortillas according to package directions.

Step 4

Divide fish, avocado, and tomato evenly among tortillas. Drizzle tacos evenly with mayonnaise mixture; sprinkle with cilantro. Serve with lime wedges.

Ratings & Reviews

Loved this recipe

February 24, 2017
We used grilled mahi vs tilapia.  Found this recipe to be spicy (in a good way), creamy, crunchy and tangy.  Did not have an avocado so used some wholly guacamole.  Served this with a slaw with a lime mayo dressing.

Just ok

September 30, 2016
I grilled the tilapia and the tortillas on our Traeger grill which gave these a more smoky flavor but I thought the tartar sauce was confusing with the avocado and tomato.  I think there are better fish taco recipes on CL.

Super quick and tasty

September 14, 2016
This was super easy and quick, and really quite good. The rub for the tilapia was tasty, and the mayo/pickle relish sauce was surprisingly good. I might sub fat-free greek yogurt for the mayo next time. Add a little tapatio to each taco and you're good to go.


September 06, 2016
This was indeed, knocked out of the park! Skeptics abound in my household...but all were pleasantly surprised, and it was every bit as good as I hoped it would be. Lots of flavors going on at the same time, making for a mouthwatering medley that was easy, yet presentable for even the most distinguished palate.


August 02, 2016
These ingredients should have all been pretty good but it didn't really come together