Dinner/ Gluten Free/ Healthy/ Lunch

Healthy Tilapia Fish Tacos

July 2, 2019

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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!

Not a fan of fish?! Try out my green chili pork tacos recipe… They are da bomb.com.

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.

4 Fish Tacos on a dinner Plate with a blue background

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!

Close up shot of Fish Tacos on Dinner Plate

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

Serves: 3-4
Cooking Time: 30 Minutes


  • 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



Chipotle Mayo:


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!

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