5 from 3 votes
15-Minute Tilapia Fish Tacos with Corn Salsa
Tons of big flavors in a fast, fresh, and healthy meal!! A clean-eating taco recipe that tastes like comfort food!
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings:
4
Calories:
1061 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
Salsa (extra is great with chips or make a double-batch)
- ¾ cup red cabbage sliced thin
- ¾ cup corn I use frozen that I thaw before adding
- ¾ cup cucumber peeled and diced
- ½ to 1 avocado peeled, pitted, and diced, medium, ripe
- ¼ cup cilantro or to taste, minced leaves
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- pinch cayenne pepper optional and to taste
- 3 to 4 tablespoons lime juice lemon juice may be substituted
- 3 to 4 tablespoons apple cider vinegar
- 3 to 4 tablespoons agave syrup honey may be substituted, or to taste
Fish
- 1 tablespoon butter
- 1 tablespoon olive oil
- flour for lightly dredging fish
- 2 tilapia about 1 pound, large filets
- black pepper to taste
- salt to taste
- fajita shell or taco shells
- white cheese such as queso quesadilla, oxaca, asadera, Monterrey Jack, etc, about 1 cup; or a white cheese blend
Instructions
Salsa
- Add all ingredients to a large bowl in the order listed, toss well to coat evenly, taste, and make any desired flavor adjustments; set aside.
Cup of Yum
Fish
- To a large skillet, add the butter, oil, and heat over medium-high heat to melt butter.
- Dredge fish through flour, coating both sides.
- Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side.
- Flip, season with salt and pepper, and cook for about 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through.
Assembly
- If desired, lightly warm each fajita shell momentarily on a dry skillet over medium-high heat before adding fish.
- Slice fish, add to fajita shells, top with cheese, salsa, and serve immediately. Tacos are best warm and fresh. Extra salsa will keep airtight for up to 2 days, noting that avocados will oxidize and vegetables will continue to soften and release water as time passes.
Nutrition Information
Serving
1
Calories
1061kcal
(53%)
Carbohydrates
86g
(29%)
Protein
76g
(152%)
Fat
47g
(72%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
25g
(147%)
Trans Fat
1g
(50%)
Cholesterol
185mg
(62%)
Sodium
1460mg
(61%)
Fiber
9g
(36%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1061
% Daily Value*
| Serving | 1 | |
| Calories | 1061kcal | 53% |
| Carbohydrates | 86g | 29% |
| Protein | 76g | 152% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 1460mg | 61% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.