Tilapia Fish Tacos
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 Servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
Mexican
Tilapia Fish Tacos
Description
The recipe uses ground cumin, onion powder, garlic powder, and kosher salt to season tilapia fillets, which are cooked in olive oil until just done and flaked into bite-sized pieces. The pan-searing provides a light crust while preserving the fish’s moisture and delicate texture.
A smooth chipotle lime sauce combines plain Greek yogurt, chipotle pepper with adobo, lime juice, and salt, contributing a smoky heat cut by cooling creaminess. This sauce complements the mild fish and ties together the taco components.
The tacos are served in warm corn or flour tortillas and finished with toppings such as chopped cilantro, sliced radishes for crunch, shredded lettuce or cabbage, and lime wedges. These toppings add freshness and texture, making the tacos balanced and versatile for different preferences.
The sauce can be adjusted for spiciness by adding more chipotle, and different white fish like cod or flounder may be substituted if preferred. The combination of spices, sauce, and toppings provides a nuanced yet approachable taco experience.
Ingredients
For the tacos
- 1 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 pound tilapia fillets
- 1 tablespoon olive oil
- 12 tortilla corn or flour, warm
For the sauce
- 1/2 cup yogurt plain, Greek
- 1 chipotle pepper plus 1 teaspoon adobo sauce, in adobo sauce
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
Suggested toppings
- cilantro chopped
- radish sliced
- lettuce shredded or cabbage
- lime wedges
Instructions
For the tacos
- In a small bowl, add the ground cumin, onion powder, garlic powder, and salt. Stir to combine.
- Pat the tilapia fillets with a paper towel on both sides to remove any excess moisture.
- Season both sides of the fillets with the seasoning mixture.
- Heat olive oil in a large nonstick skillet over medium-high heat. Lay the fish in the skillet and cook for 3-4 minutes per side until cooked through.
- Transfer fish to a plate and flake it into big bite-sized pieces with a fork.
- Serve in warm corn tortillas and top with chipotle lime sauce, sliced radishes, shredded lettuce or cabbage, chopped cilantro, and lime wedges.
For the sauce
- Add all ingredients to a small blender and blend until smooth. Serve immediately or chill in the fridge until ready to eat.
Notes
- Adding shredded cabbage or lettuce topping adds a refreshing crunch to the tacos.
- Substitute tilapia with cod, flounder, or sole for similar mild white fish options.
- Increase chipotle pepper quantity in the sauce to achieve a spicier flavor balance.
- These tacos work well in either corn or flour tortillas, store-bought or homemade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1/4th of recipe | |
| Calories | 321kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 440mg | 18% |
| Potassium | 530mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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