Tilapiatacos 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.

CRISPY TILAPIA FISH TACOS WITH SLAW

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.

CRISPY TILAPIA TACOS

Steps:

• Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
• Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
• Heat oil in a deep saucepan over medium heat.
• While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
• Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.

TILAPIA TACOS

Steps:

• In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
• In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
• Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
• Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
• For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.

TILAPIA FISH TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
• Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces.
• Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat.
• Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat.
• Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
• Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.

BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
• Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
• Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
• Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
• Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
• Spoon the cooked tilapia onto each tortilla and top with the slaw.