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–+ servings
Freshly made grilled fish tacos with vegetables on a wooden serving board.
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5 from 52 votes

Blackstone Fish Tacos

Blackstone Fish Tacos is a great way to switch up Taco Tuesday. These flavorful fish tacos are easy to make with simple ingredients.
Prep Time10 minutes
Cook Time6 minutes
Let Rest5 minutes
Total Time21 minutes
Course: Main Course
Cuisine: American
Keyword: Blackstone Fish Tacos
Servings: 6
Calories: 673kcal
Author: Carrie Barnard

Ingredients

For the Tacos:

  • 24 oz Tilapia Filets
  • 1 Tbsp Avocado Oil
  • 1 Lime juiced
  • 2 teaspoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 24 Mini Corn Tortillas street taco size
  • ¼ cup Butter
  • For the Sauce:
  • ¼ cup Sour Cream
  • 1 lime juiced
  • ⅛ cup Mayonnaise
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Sriracha Sauce

For the Toppings:

  • ½ head Purple Cabbage shredded
  • 2 Avocados sliced
  • 2 Roma Tomatoes diced
  • ½ Red Onion sliced
  • Cilantro chopped
  • 1 cup Cotija Cheese grated
  • 2 Limes cut into wedges

Instructions

  • Preheat the Blackstone grill over medium high heat (approximately 400 degrees F).
  • Place the tilapia filets on a plate and drizzle the avocado oil and lime juice on top. Then season the filets with the chili powder, garlic powder and salt.
  • Drizzle oil on the grill and spread it around with a spatula.
  • Place the tilapia filets on one side of the Blackstone Grill.  Cook for 3-4 minutes per side until the fish is slightly browned and flakey.
  • Remove from the grill to a separate plate and let it rest for 5 minutes.  Then slice the fish into large pieces.
  • Stir the sauce ingredients together in a small mixing bowl.
  • Melt the butter on the other side of the Blackstone grill.  Fry the mini corn tortillas in the butter on the grill for 1 minute per side until they are warmed and browned.
  • Then assemble the tacos.  Use 2 corn tortillas per taco.  Top each taco with the fish and drizzle it with the sauce.  Then top with the cabbage, avocado, tomatoes, red onions, cheese and lime juice.
  • Serve immediately while warm and enjoy!

Notes

This recipe will work great with any type of white fish.  
Refrigerate any leftover fish in an airtight container for up to 3 days.  

Nutrition

Calories: 673kcal | Carbohydrates: 61g | Protein: 35g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 908mg | Potassium: 1022mg | Fiber: 13g | Sugar: 3g | Vitamin A: 898IU | Vitamin C: 24mg | Calcium: 261mg | Iron: 3mg
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