Easy Tilapia Tacos Recipes

TILAPIA FISH TACOS

Steps:

• In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
• Season with half the lime juice, salt, cumin and southwest seasoning.
• Once that side is cooked, flip and season, cooking till golden.
• Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
• Fill tortilla with a portion of fish and then top with desired toppings.

TILAPIA FISH TACOS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Place the fish on a parchment paper-lined baking sheet. Brush the fish with the olive oil.
• Mix together the garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a bowl.
• Sprinkle the fish with the seasoning.
• Bake for 10 to 12 minutes or until the fish is opaque and flaky.
• Gather the ingredients.
• Mix all of the Baja sauce ingredients together in a bowl. Whisk until completely combined. Set aside.
• Gather the ingredients.
• Toss together all of the ingredients in a bowl until well combined. Taste and add more salt, if needed.
• Heat the corn tortillas in a skillet or over a gas flame until lightly charred, about 1 minute per side. Top the tortillas with the fish, Baja sauce, slaw, pico de gallo, avocado, and queso fresco. Enjoy with lime wedges and additional toppings if you wish.

EASY TILAPIA TACOS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
• While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
• Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.

ONE PAN TILAPIA FISH TACOS WITH 5 MINUTE MOLE

Steps:

• Season the fish with salt, to taste, and coat in anise seeds.
• In a large saute pan over medium-high heat, add the oil. When the oil is hot add the tilapia and saute until golden on 1 side. Flip them over and finish cooking on the other side. Remove the fish from pan to a plate and keep warm.
• In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute.
• Deglaze the saute pan with the water and stir in the chili paste. Carefully transfer the mixture to a blender. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth.
• Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. Serve.

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

BAKED TILAPIA TACOS

Steps:

• Mix cabbage, mayonnaise, cilantro, and lime juice together in a medium bowl until combined. Set coleslaw aside.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray. Make 2 stacks of tortillas and wrap tightly in aluminum foil.
• Rinse fish and pat dry. Cut into 3/4-inch pieces and lay in a single layer in the prepared baking dish. Sprinkle with cumin, garlic powder, and onion powder.
• Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Place tortillas in the oven to heat during the last 5 minutes.
• Place a small amount of Monterey Jack cheese on the bottom of each tortilla. Top with tilapia pieces, coleslaw, and salsa.

TILAPIA TACOS

Steps:

• Preheat oven to 375°. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl, mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating adhere. Place on a baking sheet coated with cooking spray. Drizzle tops with oil. Bake 15-20 minutes or until fish flakes easily with a fork., Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges.

TILAPIA TACOS

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray.
• In large resealable food-storage plastic bag, place seasoning mix (from dinner kit) and fish pieces. Seal bag; shake to coat fish with seasoning. Place fish on one side of cookie sheet. Bake 8 to 10 minutes or until fish flakes easily with fork. Place taco shells (from dinner kit) on other side of cookie sheet for last 4 minutes of bake time.
• Meanwhile, in medium bowl, toss coleslaw and dressing.
• Divide coleslaw evenly among warmed taco shells. Top each with fish, diced avocado and 2 teaspoons taco sauce (from dinner kit). Serve with lime wedges.