Recipe of the Week: Blackened Tilapia Tacos with added Toppings


2 6-ounce tilapia fillets

2 teaspoons spice rub (such as Chef Paul Prudhomme’s Blackened Redfish Magic)

2 teaspoons olive oil

3/4 cup frozen corn, thawed (or fresh kernels cut from 1 ear)

1 red bell pepper, diced

8 6-inch corn or whole wheat tortillas, warmed



Heat a large nonstick skillet over medium high heat for 1 minute.

Coat fillets with spice rub.  Add 1 teaspoon oil to pan, heat  for another minute, then add fish. 

Cook tilapia until well browned and cooked through, 2 to 3 minutes per side.

Transfer to a plate.

Heat remaining teaspoon olive oil in same pan over high heat.

Cook corn and bell pepper, stirring once or twice, until vegetables are browned, about 5 minutes.

Slice each fillet into 4 pieces.  Divide tilapia and corn mixture  among tortillas and serve with toppings of your choice.



Bring 1/2 cup red wine vinegar, 1/2 teaspoon coarse salt,and 1 teaspoon sugar to a boil in a saucepan. 

Add 1 red onion (slices into strips) and cook, stirring until wilted, 2 or 3  minutes. 

Cool mixture in a bowl. 

Refrigerate until ready to drain and serve.



Toss 2 cups shredded red cabbage with the juice of 1 lime (2 tablespoons), 1/4 teaspoon coarse salt, 1 tablespoon vegetable oil      (such as canola) 1 tablespoon chopped cilantro and 2 teaspoon     sugar. 

Refrigerate until ready to serve.


Marty Williams, Thousand Oaks

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One Response to Recipe of the Week: Blackened Tilapia Tacos with added Toppings

  1. William Hicks July 19, 2017 at 8:00 am

    Some more toppings could be:

    1) Hominy instead of frozen corn.


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