White Fish Tacos
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
22 mins
-
Cook Time
22 mins
-
Total Time
30 mins
-
Servings
8 servings
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Calories
101 kcal
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Course
Main Course
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Cuisine
Mexican
White Fish Tacos
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These ultra flavorful tacos are made with seasoned white fish, an incredible 2 ingredient sauce, and any toppings you'd like!
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Ingredients
Taco crema
- 1/2 cup sour cream
- 2 - 3 tsp taco sauce
Seasoned fish
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 16 oz tilapia filets
- 1 lime quartered you'll only use one quarter of the lime for this part
- 1 Tbsp olive oil
Topping suggestions
- soft taco sized flour or corn tortillas
- colby jack or Mexican blend shredded cheese
- red cabbage or shredded lettuce
- salsa or pico de gallo
- Sliced Jalapenos
- chopped avocado
- minced fresh cilantro
Instructions
Make crema
- In a small mixing bowl, add sour cream and taco sauce, then whisk well to combine. Cover and chill until you're ready to assemble and serve the tacos.
Season the fish
- Combine cumin, chili powder, garlic powder, salt, and pepper until blended.
- Pat the tilapia filets dry with paper towels, then squeeze the lime quarter wedge over the top of the fish. Season with seasoning blend, on both sides.
Pan sear the fish
- Heat a large skillet over MED HIGH heat. I like to use a nonstick skillet, or a cast iron pan that's well seasoned so food doesn't stick to it.
- Once the skillet is hot, add the olive oil. Add tilapia in a single layer, leaving a little space in between each filet. Try to avoid overcrowding the skillet, or the fish may sort of steam, instead of getting golden and crispy on the edges.
- Cook the tilapia for about 4 minutes on one side, then flip over and cook another 3-4 minutes on the other side. This time is approximate, as all stovetops and skillets heat differently, and your filets may be a different thickness than mine.
- The fish is cooked when it's white and opaque, with golden brown color and slightly crispy edges. It should also flake easily when pierced with a fork.
Assemble tacos
- Transfer cooked fish to a cutting board or bowl, and gently break apart the filets, into bite-sized pieces.
- Assemble tacos per your tastes, using any of the above topping options (or your favorites), and drizzling with the taco crema.
Notes
- I've estimated that this recipe would make about 8 tacos, with each taco using approximately 2 oz of tilapia. But as always, feel free to divide this recipe up into as many servings as you'd like.
- If you're not a fan of tilapia, this recipe also works well with cod, halibut, haddock, snapper, or even catfish.
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
1g
(0%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
37mg
(12%)
Sodium
117mg
(5%)
Potassium
202mg
(6%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
136IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 117mg | 5% |
| Potassium | 202mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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