Giadas Tilapia Fish Tacos With Arugula Recipe 455

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TILAPIA FISH TACOS



Tilapia Fish Tacos image

I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.

Provided by C. Taylor

Categories     Lunch/Snacks

Time 15m

Yield 8 tacos

Number Of Ingredients 14

5 tilapia fillets
1 tablespoon olive oil
1 lime, juice of
1 tablespoon cumin
2 tablespoons southwest seasoning
salt
8 corn tortillas (small size) or 8 flour tortillas (small size)
cooking spray
sour cream (optional)
guacamole (optional)
minced onion (optional)
shredded cheese (optional)
fresh salsa (optional)
lime slice (optional)

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.

Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.1, Sodium 52.8, Carbohydrate 11.5, Fiber 1.6, Sugar 0.3, Protein 17.2

GIADA'S TILAPIA FISH TACO'S WITH ARUGULA RECIPE - (4.5/5)



Giada's Tilapia Fish Taco's with Arugula Recipe - (4.5/5) image

Provided by ckovak

Number Of Ingredients 13

6 Tbsp Olive Oil
6 Tilapia fillets ( 1#) cut into 3/4 inch pieces
t Tbsp + 3/4 t. Kosher Salt
1 tsp. ground black pepper
1 ripe avacado, cut into 1/2 inch cubes
1 mango, cut into 1/2 inch cubes
2 Tbsp chopped cilantro
3 Scallions, finely chopped
2 Cups Baby Arugula
1 Tbsp. lime juice
1 Cup Creme Fraiche or sour cream
2 TBSP Wasabi power
8 6 inche corn tortillas

Steps:

  • 1. In large skillet, heat 3 Tbsp olive oil and fry fish filets single layer in pan, salt/pepper, on both sides (2-3 min each side), repeat until all fish is cooked. 2. In medium bowl, combine avacado, mango, cilantro, callions and arugula , wisk in 3 Tbsp olive oil, lime juice and 1/4 salt. 3. In medium bowl, mix creme fraiche or sour cream, wasabi powder and 1/4 tsp. salt 4. Warm totillas in dry skillet, turn occassionally until warm 5. Build tortillas, with mango-avacado salad, fish and cream ... Yum

EASY TILAPIA TACOS



Easy Tilapia Tacos image

Really easy fish tacos! My boyfriend, who is a bodybuilder, made these for me and I loved them.

Provided by CSparks

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
4 (4 ounce) skinless tilapia fillets
garlic powder, or to taste
ground black pepper to taste
½ avocado
⅓ cup low-fat sour cream
garlic powder, or to taste
salt to taste
4 flour tortillas
½ cup mango salsa
8 leaves iceberg lettuce

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.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 46 g, Cholesterol 48.9 mg, Fat 17.7 g, Fiber 4 g, Protein 28.6 g, SaturatedFat 3.7 g, Sodium 656.6 mg, Sugar 0.4 g

CRISPY TILAPIA FISH TACOS WITH SLAW



Crispy Tilapia Fish Tacos with Slaw image

Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired.

Provided by Jesse San Juan

Categories     Mexican Fish Tacos

Time 50m

Yield 4

Number Of Ingredients 21

1 cup mayonnaise
1 tablespoon diced onion
1 tablespoon finely chopped pickles
1 teaspoon lemon juice
2 cups chopped cabbage
½ cup shredded carrots
¼ cup chopped green onions
¼ cup chopped cilantro
1 clove garlic, minced
1 ½ teaspoons minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1 quart vegetable oil for frying, or as needed
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup diet ginger ale
1 pound tilapia (bream), raw
salt and freshly ground black pepper to taste
8 (6 inch) corn tortillas, warmed

Steps:

  • Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
  • Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
  • Heat 1 1/2 inches oil in a deep pot over medium heat.
  • While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
  • Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
  • Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
  • To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.

Nutrition Facts : Calories 973.5 calories, Carbohydrate 56.8 g, Cholesterol 62.5 mg, Fat 70.3 g, Fiber 6.1 g, Protein 31.2 g, SaturatedFat 10.1 g, Sodium 914.2 mg, Sugar 5.3 g

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