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Spicy Mango and Blackened Tilapia Tacos with Avocado Crema
Original recipe: 4 servings · Prep: 15 min · Cook: 10 min · Total: 25 min
By PowerProteinPlates Editorial TeamPublished Mar 31, 2026 | Updated Jul 22, 2026
Mexican
25 mins
high-proteingluten-freeeasy-recipeswhole-foodsquick-meals
Spicy Mango and Blackened Tilapia Tacos with Avocado Crema with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
Mexican
Ingredients
Servings
4
- 4 tilapia fillets (about 4 oz each)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 small gluten-free corn tortillas
- 1 ripe mango, peeled and diced
- 1 small red bell pepper, finely diced
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 avocado, peeled and pitted
- 1/4 cup plain Greek yogurt (or dairy-free yogurt alternative)
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Optional
- extra cilantro and lime wedges for garnish
Instructions
-
Combine paprika, cumin, garlic powder, onion powder, cayenne pepper, black pepper, and salt in a small bowl to prepare the blackening seasoning.
-
Pat tilapia fillets dry and lightly brush both sides with olive oil. Evenly coat each fillet with the blackening spice mixture.
-
Heat a large non-stick skillet over medium-high heat. Cook tilapia fillets for 3-4 minutes on each side until opaque and flaky. Remove from heat.
-
In a bowl, mix diced mango, red bell pepper, jalapeño, cilantro, and lime juice to create the mango salsa. Let sit to blend flavors.
-
In a food processor or blender, combine avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth to make avocado crema. Adjust seasoning as desired.
-
Warm gluten-free tortillas until soft and pliable.
-
Assemble tacos by placing one blackened tilapia fillet on each tortilla, topping with mango salsa and a spoonful of avocado crema.
-
Garnish with additional cilantro and lime wedges if desired. Serve immediately.
Frequently Asked Questions
- Can I meal prep Spicy Mango and Blackened Tilapia Tacos with Avocado Crema?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more the main protein ingredients or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Spicy Mango and Blackened Tilapia Tacos with Avocado Crema before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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