Blackened Tilapia Tacos with Corn Elotes
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
  • 2 ears of corn (about 2 cups kernels)
  • ½ Tbsp. butter
  • ¼ cup diced onion
  • 1 large garlic clove, minced
  • 1 tsp. salt, divided
  • 1 Tbsp. light mayo
  • 2 Tbsp. plain Greek yogurt
  • 1½ tsp. lime juice + more for garnish
  • 1 Tbsp. cilantro, minced and divided
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. onion powder
  • 4 tilapia filets
  • 3 tsp. olive oil
  • 8 corn tortillas
  • ½ cup sliced radish
  • ⅓ cup crumbled queso fresco
  1. If you have a gas burner, slightly char the corn over a medium-high flame. Use a knife to cut all the kernels off.
  2. Heat a medium skillet to a medium heat. Add butter. Once the butter melts, add the corn, onion, garlic and ½ teaspoon salt. Saute for 5 minutes or until corn is bright yellow and onion is softened. Turn the heat off and add mayo, Greek yogurt, lime juice and cilantro. Mix until combined. Season to taste with salt and pepper.
  3. In a small bowl, mix together paprika, chili powder, garlic powder, onion powder, and ½ tsp. salt. Coat the tilapia in the seasoning on both sides.
  4. Heat a cast-iron skillet to a medium-high heat. Once the skillet is hot, add oil. Add the tilapia filets and cook until blackened on both sides and crisp, about 2-3 minutes per side.
  5. Break up the fish in half and nestle each piece into a tortilla. Top with corn and radish. Garnish with chopped cilantro and queso fresco.
Recipe by Cooking for Keeps at