Tilapia Tacos
Transform your taco night with these vibrant and flavorful Tilapia Tacos, a quick and easy recipe perfect for busy weeknights or casual gatherings. Flaky, spice-rubbed tilapia fillets are seared to perfection and paired with a refreshing lime crema made from Greek yogurt, lime juice, and fresh cilantro, adding a creamy and zesty kick. Nestled in warm corn tortillas with crunchy shredded cabbage or coleslaw mix, these tacos offer a delightful balance of textures and bold flavors. Ready in just 25 minutes, this recipe is not only a breeze to make but also customizable with optional hot sauce for those who crave extra heat. Serve these fish tacos with lime wedges for a citrusy finish, making them a crowd-pleasing favorite for any occasion. Keywords: tilapia fish tacos, easy taco recipe, lime crema, quick weeknight meals, fish tacos with coleslaw.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoons Cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 pieces Corn tortillas
- 2 cups Shredded cabbage or coleslaw mix
- 0.5 cups Greek yogurt or sour cream
- 2 tablespoons Mayonnaise
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Hot sauce (optional)
Instructions
In a small bowl, combine garlic powder, chili powder, paprika, cumin, salt, and black pepper to make a spice blend.
Pat the tilapia fillets dry with a paper towel, then evenly coat them with the spice blend.
Heat olive oil in a large skillet over medium heat.
Place the tilapia fillets in the skillet and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and gently break the fish into large chunks.
In a separate bowl, combine Greek yogurt or sour cream, mayonnaise, lime juice, and chopped cilantro. Mix well to create the lime crema. Add hot sauce if desired for extra spice.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
Assemble the tacos by placing a portion of shredded cabbage or coleslaw mix on each tortilla, followed by chunks of cooked tilapia. Drizzle with lime crema and garnish with additional cilantro, if desired.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 506 mg | 11% | |
*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.
