Tilapia Fish Tacos: Easy to make, mildly flavored, delicious, flaky, and loaded with flavor. These tilapia fish tacos are healthy, easy, and delicious.
Tilapia Fish Tacos
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Guys, I am obsessed with Tilapia Fish Tacos, which is why in our house Taco Tuesday is so very alive and well. Wanna taco bout it? Hahahaha Me neither. Let’s just say my taco fetish means I need lots of options and variety. And these fish tacos…mmmmm. Fish tacos are typically loaded with frying oil, but these tilapia tacos have far fewer calories, because we don’t use any batter that becomes saturated with oil. That is one reason why we love these so much. They really are super easy to make and they pack a real flavorful punch, without all those typical frying calories.
Tilapia is a low cost, quickly cooking, mild tasting fish. And it is super easy to come by, at least in the US. One of the reasons I personally love to buy Tilapia is that it is super easy to prepare, and mild enough that even my picky eaters love to eat it.
(BTW: This is the taco holder I use, LOVE it)
Tilapia Fish Tacos: Not all of my kids are huge on fish, I mean, they like to go fishing, and will usually eat what they catch. But when I make Salmon, or Mahi Mahi, I usually only plan on one piece for me, one for my daughter who can’t get enough of it, and one piece for the rest of my kids to share, because they just don’t eat a lot of it.
Great Exception to the Rule
Happily, Tilapia is an exception to the picky eater rule in my house, because it is one fish all of my kids will eat with abandon. Especially when I make tacos with it. I have found that tacos work wonders for getting my kids to eat stuff, and so this is my Tilapia fish Taco recipe. There is no need to batter and fry tilapia, because it really does tastes far better, just lightly seasoned and then pan fried.
After cooking the filets, I like to use a fork to flake them up, that way they are easy to spoon into tacos!
I have included in the Tilapia Fish Tacos recipe some ingredients for making Pico de Gallo. They are optional, because if you are like me and want to make life even easier, and dinner even faster, you can buy your pico fresh at the store, or you can simply order Pico de Gallo online like so many people do today. We love having Pico on hand always. That way, for tilapia fish tacos, all you have to do is cook the fish and chop up some cabbage. If you don’t want to chop cabbage, then just pick up fresh coleslaw mix from the store. And because Tilapia takes like only 5 minutes to cook, it really can’t get much simpler. Especially if you like like it quick, easy, and super delicious.
Then assemble, squeeze on some lime, and enjoy!
Tips for Tilapia Fish Tacos:
- Tilapia is mild, and most of its flavor is from added seasonings; season to taste. A few people have said this recipe does not have enough flavor, my suggestion is to simply enhance it. Add more of the flavors you love. Amp up the seasoning, or add extra toppings. For us, this is perfect because the kids like it more mild, and I can add hot sauces and pico and guac, etc. to get it how I like it.
- Cook tilapia according to the thickness of the filet, about 1 to 2 minutes per side.
- Top your fish tacos with all your favorite ingredients: guacamole, pico de gallo, jalapenos, sour cream, etc.
- Crisp your taco shells on a griddle with a little butter to add crunch and texture.
Other great fish recipes:
- Sweet Tilapia Fish Tacos
- Creamy Mint Tilapia
- Lemon Garlic Baked Salmon
- Sheet Pan Shrimp Fajitas
- Easy Greek Salmon Salad
Tilapia Fish Tacos
Ingredients
- 1 lb Tilapia fillets
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp coriander
- Salt and pepper for seasoning fish
- 1 tbs olive oil
- Finely chopped cabbage
- 12 Corn tortillas warmed
- Sliced Avocado
Pico de Gallo
- 1/4 cup Red Onion diced
- 1 cup Tomato diced
- 1 Jalapeño finely diced
- 1 tsp minced Garlic
- 1/4 cup cilantro chopped optional
- Juice of 1 Lime
- Dash of Cumin
- Dash of Coriander
- Dash of Chili Powder
Instructions
- If making your own pico, rather than using a store bought version, start by mixing together Pico de Gallo ingredients, and seasonings, refrigerate for 15 mins.
- Meanwhile, mix the chili powder, cumin, coriander, and salt and pepper together and season tilapia fillets by rubbing it onto both sides.
- In a Heavy Bottom Frying Pan, heat olive oil, and pan fry the tilapia for 2-3 mins per side depending on thickness of filet.
- After cooking, flake with a fork and set aside
- Chop cabbage finely
- Warm tortillas in pan that you used to cook the tilapia.
- Assemble into corn tortillas, use sour cream, and other taco toppings to liking
- Serve warm
Video
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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