Flavorful Blackstone Fish Tacos

This hearty Blackstone Fish Tacos recipe has become my go-to for elevating weeknight dinners with minimal effort. The combination of perfectly grilled tilapia, zesty sauce, and fresh toppings creates restaurant-quality tacos right in your backyard.

I first made these tacos when looking for a lighter alternative to our usual beef tacos, and they've become the most requested meal in our house during summer. Even my fish-hesitant teenagers devour these without complaint.

Ingredients

• Tilapia Filets: fresh white fish with a mild flavor that takes on seasonings beautifully
• Avocado Oil: has a high smoke point perfect for the Blackstone's heat
• Lime Juice: adds brightness and helps tenderize the fish
• Chili Powder: provides warmth without overwhelming heat
• Garlic Powder: gives depth of flavor without burning like fresh garlic might
• Mini Corn Tortillas: authentic street taco size creates the perfect ratio of filling to tortilla
• Butter: creates crispy edges on the tortillas when grilled

For the Sauce

• Sour Cream: creates a creamy base for the tangy sauce
• Mayonnaise: adds richness and helps the sauce stick to the fish
• Sriracha: brings just enough heat to complement the fish without overpowering it

Step-by-Step Instructions

Preheat and Prepare:

Heat your Blackstone to medium high around 400°F while you prepare the fish. This temperature is crucial for getting that perfect exterior sear while keeping the inside moist and flaky.

Season the Fish:

Place tilapia filets on a plate and evenly coat with avocado oil and fresh lime juice. Sprinkle the chili powder, garlic powder and salt liberally on both sides, pressing gently to adhere. The acid from the lime starts to work immediately to tenderize the fish.

Prepare the Cooking Surface:

Drizzle oil across your preheated Blackstone and spread it evenly with a spatula. This creates a nonstick surface that will give your fish beautiful grill marks without tearing.

Grill the Fish:

Place the seasoned tilapia on one side of the griddle, allowing ample space between pieces. Cook for 3 minutes until you see the edges turning opaque, then carefully flip and cook for another 3 minutes. The fish should flake easily with a fork when done.

Rest and Slice:

Remove fish from the grill and let it rest on a clean plate for 5 minutes. This crucial step allows the juices to redistribute throughout the fish. Then slice into large, taco sized pieces rather than breaking it up too small.

Make the Sauce:

Combine all sauce ingredients in a small bowl, stirring well to incorporate the sriracha evenly. The sauce should have a pourable consistency that will drizzle nicely over the tacos.

Prepare the Tortillas:

Melt butter on the clean side of your Blackstone. Place corn tortillas on the melted butter and cook for about a minute per side until they develop golden brown spots and become pliable.

Assemble Your Tacos:

Stack two warm tortillas for each taco. Add several pieces of fish, drizzle with the prepared sauce, and top with cabbage, avocado, tomatoes, red onion, cilantro, cotija cheese and a squeeze of fresh lime.

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You Must Know

My absolute favorite part of this recipe is the contrast between the crispy edges of the fish and the buttery grilled tortillas. I discovered the double tortilla technique at a street taco stand in San Diego, and it truly makes the difference between a good taco and a great one.

Fish Selection Tips

White fish options for these tacos extend far beyond tilapia. Cod provides a slightly flakier texture but holds up well on the grill. Mahi mahi offers a firmer bite with a slightly sweet flavor profile. Halibut is a premium option that stays incredibly moist when cooked properly. Look for fish with clear eyes and firm flesh that springs back when pressed gently.

Make Ahead Strategies

Prepare the fish marinade and sauce up to 24 hours ahead and store in separate containers in the refrigerator. Chop all vegetables and store in airtight containers. When ready to serve, simply preheat your Blackstone, cook the fish, and warm the tortillas. This approach allows you to enjoy the tacos with minimal day of preparation, making it perfect for entertaining.

Flavor Variations

Create a tropical twist by adding diced mango or pineapple to your toppings. For a smokier profile, add a half teaspoon of cumin and a quarter teaspoon of smoked paprika to your fish seasoning. Swap the sriracha in the sauce for chipotle in adobo to create a deeper, smokier heat. Each variation maintains the core flavor profile while offering a different experience.

Frequently Asked Questions

→ What is the best type of fish for these tacos?

Tilapia is recommended, but you can use any white fish, such as cod or halibut, for similar results.

→ Can I make this without a Blackstone grill?

Yes, you can cook the fish in a non-stick skillet or on a traditional grill for similar results.

→ How do I store leftover fish?

Refrigerate the cooked fish in an airtight container for up to 3 days. Reheat gently before serving.

→ Can I make the sauce spicier?

Absolutely! Add more sriracha or a dash of your favorite hot sauce to adjust the heat level.

→ Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used, though corn tortillas provide a more traditional flavor and texture.