Blackened Fish Tacos



6 People


20 minutes

Cooking time

15 minutes

Crispy baja-style tacos blessed with Lee Kum Kee Sriracha Chili Sauce. Que rico!


  • 4 tilapia filets
  • 12 to 15 small flour or corn tortillas
  • 2 cups shredded cabbage
  • 1 cup pickled red onion
  • 4 radishes, thinly sliced
  • 1 jalapeño, sliced
  • Cilantro leaves, for serving
  • Lime wedges, for serving


  • 2 to 3 tablespoons Cajun seasoning

Sauce mix

  • ½ cup crema
  • 3 Tbsp. mayo
  • 1 garlic clove
  • 1 tablespoon Lee Kum Kee Sriracha Chili Sauce
  • ½ tablespoon lime juice
  • ⅛ teaspoon salt


  1. Add the crema, mayo, garlic, Lee Kum Kee Sriracha Chili Sauce, lime juice, and salt to a food processor. Blend until smooth and combined. Transfer the crema to a Ziploc bag and cut a small hole at one of the corners. Set aside.
  2. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and grease. 
  3. Slice the tilapia in half lengthwise. Then cut each half in half. Season all sides of the tilapia with Cajun seasoning then place them onto the baking sheet. Cook them in the oven for 12 to 15 minutes until cooked through. 
  4. Char and warm the tortillas in a small pan over medium-high heat or directly on the burner if you have a gas burner.
  5. To assemble the tacos, place a piece of tilapia onto a tortilla. Top with shredded cabbage, pickled red onion, radish slices, jalapeño slices, and cilantro leaves. Drizzle the crema on top. Serve with lime wedges and enjoy!


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