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Tilapia Fish Tacos, because you need them in your life now.
Soooo I’m super excited because we are getting all settled and I have my very own studio set up for all the blogging madness. It’s not completely done yet, but it’s getting there. A work in progress! And it was sooooo fun to be able to shoot these tilapia fish tacos in the new set-up!
Anywho! Living in Arizona I would say with one-hundred percent confidence, Mexican food is my fav. I’m talking burritos, tamales, you know the whole enchilada. Sorry… I had to. Around these parts Taco Tuesday is a thing. And the Best Taco Tuesday, you ask?! Why, look no farther than these Tilapia Fish Tacos. They are healthy, tasty, and super easy to make.
Thinking back to my Tilapia days….
Yes, laugh at me- but there was a point in my life that I would describe as my “tilapia days”. Hey, it was cheap… I was broke, and it’s packed with protein, babies! But because tilapia has a sweet, mild taste it is the perfect star for these Tilapia Fish Tacos!
Now fish tacos can be done a few different ways, I opted for searing these bad boys in the spirit of keeping things healthy. To complement I added shredded red cabbage, fresh jalapeno, cilantro, and creamy chipotle mayo. The crunch of the fresh vegetables is so satisfying, just you wait. And if you’re not drooling yet, I’m going to need you to re-read that paragraph.
Anyways, you are now on to have your Best Taco Tuesday yet… Even if you aren’t reading this on a Tuesday. Because you deserve it!
I used my cast iron skillet to sear my Tilapia, it is my favorite pan to cook with! Get your own with the link below:
Tilapia Fish Tacos
- 1 Pound Fresh Tilapia Filets, patted dry with Paper Towels
- 8 Corn Tortillas
- 2-3 Tomatoes, deseeded and diced
- 1-2 Avocados, seeds removed and diced
- 2 Large Jalapenos, sliced
- 1 cup Red Cabbage, shredded
- 1/3 cup Cilantro, chopped
- Olive oil
- 1 Lime
- Chili Powder
- Salt and Pepper
- 1/4 cup Mayo
- 1-2 tbsp Chipotle Tabasco
In small bowl mix together mayo and 1 tbsp Chipotle Tabasco, taste and add more if needed
Set aside in fridge to chill until ready to use
Heat corn tortillas however you may like, I have a gas stove so heated them directly over fire, if you have an electric stove feel free to heat them up in a pan. Once heated keep covered in either an oven on keep warm or in a microwave
Heat 1 tbsp of oil in cast iron skillet
Season fish with salt, pepper and chili powder
When pan is hot add seasoned fish to pan
Cook for 4 minutes
Squeeze 1/2 a lime over the top of the tilapia
Flip and cook until fish is flaky (about an additional 4 minutes)
Remove from pan, flake the fish with a fork
To assemble tacos
Add flaked fish to tacos
Top with, diced tomatoes, avocados, sliced jalapenos, and shredded red cabbage
Drizzle With Chipotle Mayo and garnish
Top each taco with chopped cilantro
Serve with a small wedge of lime to squeeze over the tacos!