Grilled Tilapia Taco
Experience the vibrant flavors of these Grilled Tilapia Tacos, a perfect fusion of smoky spices, fresh vegetables, and creamy avocado sauce that will transport your taste buds straight to a beachside taco stand. Succulent tilapia fillets are seasoned with a zesty blend of paprika, cumin, chili powder, and garlic, then grilled to perfection for a light, flaky bite that pairs beautifully with the crunch of lime-infused cabbage slaw. Nestled in warm, slightly charred corn tortillas and topped with a luscious avocado-yogurt sauce, these tacos are a wholesome, easy-to-make dish that’s ready in just 25 minutes. Perfect for a quick weeknight dinner or a crowd-pleasing taco night, this recipe delivers fresh, bold flavors with every bite. Explore this healthy, gluten-free option and make your taco dreams come true!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 cups Green cabbage
- 0.5 cup Red onion
- 0.25 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 large Avocado
- 0.5 cup Plain Greek yogurt
- 1 piece Garlic clove
- 1 piece Jalapeño (optional)
- 2 tablespoons Water
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix together paprika, garlic powder, cumin, chili powder, salt, and black pepper.
Pat the tilapia fillets dry with a paper towel and brush them lightly with olive oil on both sides.
Sprinkle the seasoning mixture evenly over both sides of the fillets.
Place the tilapia fillets on the preheated grill and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and set aside.
Warm the corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred. Keep them warm by wrapping them in a clean kitchen towel.
In a medium bowl, combine shredded green cabbage, red onion, chopped cilantro, and lime juice. Toss until evenly mixed.
In a blender or food processor, combine the avocado, Greek yogurt, garlic clove, jalapeño (if using), lime juice, and water. Blend until smooth and creamy. Add more water if needed to reach your desired consistency. Season with salt to taste.
Assemble the tacos by placing a piece of grilled tilapia in each tortilla, topping with the cabbage slaw, and drizzling with the avocado sauce.
Serve immediately and enjoy your fresh, flavorful grilled tilapia tacos!
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 18.3 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3856 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
