Macho Tacos

Macho Tacos.

Summer time in Texas. Nothing quite captures it like grilled meat and tacos. So my bestie Ally and I teamed up and made some flavor-packed blackened fish tacos. All you got to do is prepare the fish, tell your friends to bring their favorite taco condiments, warm up a few tortillas and you got a great dish for a summer hang out.

Prepping the Fish.


4 tilapia fillets
2 tablespoons olive oil
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Preparing the fish is pretty easy. First you are going to mix all the spices together in a shallow dish. Then you are going to coat each filet heavily with the spices. Once well coated you can leave the fish to marinate for about 15 minutes at room temperature.

Cooking the Fish.

Now it is time to turn that fish into blackened fish. When the fish is almost done marinating, turn your stove to medium-high heat and heat up your oil and skillet until they are almost smoking. Next toss the fillets on the skillet and grill each side for about 2-3 minutes. The fish is ready to come off the heat once the outside is slightly black and the inside juices run clear. While your waiting for the fish to cook, you can make some quick sauces for the tacos.

Guacamole Topping.


3 avocados

handful of cilantro

4 cloves of garlic (minced)

1 lime (juice)

salt to taste

Ally loves guacamole. She practically puts it on everything. I on the other hand, try to stray away from it since the avocado food allergy seems to run in the family. But if you are guac lover, like my best friend, I am sure you will love this recipe. Simply cut the avocados in half, remove the pit, and scoop the insides into a bowl. Then toss in the cilantro, garlic and lime juice and mash everything together until the guacamole is your desired consistency. And finish it off with salt to taste.

Cilantro Lime Mayo Topping.


2 cups of mayo

2 tablespoons of cilantro

1 lime (juice)

salt to taste

Now if you are like me and guacamole is not your taco topping choice, than I would suggest this cilantro lime mayo. Don’t be fooled by the short ingredient list because this sauce packs a punch. Simply place the mayo in a bowl, add the cilantro and lime juice and mix it all together. Add salt to taste and your done.

Taco Decorating.

Now its time to get creative and have some fun. To assemble these tacos, first heat up your tortillas on low heat in a skillet. We chose corn tortillas because we thought the texture and flavor went well with the fish, but you can use whatever kind you want. Once your tortillas are warm, pile on some fish, then add what every toppings you like. Ally of course piled on some gauc and cheese, her two favorite things, and her tacos were set. I topped mine with some shredded raw purple cabbage, some cheese, the cilantro lime mayo, and little garnish of cilantro. Serve the tacos with a glass of cold ice tea and your ready for the perfect Texas summer meal.

Bam. Done.

Finished Piece.

The blackened fish recipe was adapted from “Big Daddy’s Blackened Tilapia” recipe via

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