TILAPIA FISH TACOS
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
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
BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW
This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.
Provided by Kristy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 33.2 g, Cholesterol 32.7 mg, Fat 6.6 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 1.6 g, Sodium 647 mg, Sugar 4 g
BLACKENED TILAPIA FISH TACOS
Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.
Provided by Jenn
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 24
Steps:
- Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
- Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
- Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
- Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 20.7 g, Cholesterol 49.5 mg, Fat 22.9 g, Fiber 8.9 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 357.3 mg, Sugar 7.5 g
BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)
This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .
Provided by Tee Lee
Categories Tilapia
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
- Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
- Cook until golden brown, 3 to 4 minutes per side.
- Transfer cooked fish to a plate; keep warm.
- Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
- Cook the remaining fish with the remaining 1 tablespoon oil.
- Serve immediately.
- To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
Nutrition Facts : Calories 209, Fat 8.6, SaturatedFat 1, Cholesterol 37.8, Sodium 239.1, Carbohydrate 14.1, Fiber 1.5, Sugar 0.9, Protein 17.5
TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI
I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.
Provided by Age Of Taurus
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
- Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
- Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
- Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
- Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 18.3 g, Cholesterol 19.5 mg, Fat 28.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 289.1 mg, Sugar 1.1 g
TILAPIA FISH TACOS
Refreshing, satisfying tacos. My roommate made this for me and they were the best tacos I've ever had, so I had to share the recipe!
Provided by CECE_14
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 62.3 g, Cholesterol 47.3 mg, Fat 18 g, Fiber 13.7 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 293.4 mg, Sugar 8 g
CRISPY TILAPIA FISH TACOS WITH SLAW
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
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
GRILLED TILAPIA FISH TACOS WITH ADOBO SAUCE
OMG! I made these grilled tilapia fish tacos on the outside grill and topped them with adobo sauce, cabbage, avocado, tomatoes, cilantro & onion and roasted corn on the cobb. They were so omg yummy, not to mention they were quick and very easy to make. I made them for my family and friends over the weekend bbq party I had. I served them with pinto beans and paired the dish with blended margaritas. These tacos were so yummy and everyone loved them so much, I thought I'd share them with you.
Provided by Chef Boggio
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
- Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
- Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
- To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
- The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
- Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!
Nutrition Facts : Calories 930.9, Fat 46.3, SaturatedFat 12.4, Cholesterol 87.8, Sodium 1048.2, Carbohydrate 94.1, Fiber 11.3, Sugar 10, Protein 39.2
TILAPIA FISH TACOS WITH ARUGULA
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- *Can be found in Asian markets
- Special equipment: a 12-count nonstick muffin pan
- For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
- For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
- For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
- For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
- To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
- Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.
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.
HOMEMADE TILAPIA FISH TACOS
Skip the taco truck line to make tasty tilapia fish tacos at home. Corn tortillas and spicy pineapple slaw add flavor to our Homemade Tilapia Fish Tacos.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Combine bread crumbs and seasonings; stir in cheese.
- Moisten fish with water; coat with cheese mixture, lightly pressing cheese mixture onto both sides of fish. Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
- Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, combine cabbage and salsa.
- Cut fish in half; place on tortillas. Top with cabbage mixture. Fold in half.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g
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