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Two tilapia tacos in flour tortillas topped with sliced jalapeños, avocado sauce, onion, cilantro, and shredded purple cabbage, served in taco holders.

25-Minute Tilapia Tacos Recipe

Author: Jessica Haggard
Blackened spice crusts the tilapia for these tilapia tacos, piled high with a creamy avocado cilantro sauce. The whole plate beats a drive-through order, and the crust holds all the way to the first bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Mexican
Servings 4
Calories 435 kcal

Ingredients
 
 

For the tilapia:

For the avocado cilantro sauce:

  • 1 medium avocado ripe
  • ¼ cup sour cream or Greek yogurt
  • 1 large lime juiced
  • 1 clove garlic minced
  • ¼ cup cilantro fresh and chopped
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

For the tacos:

  • 8 small tortillas corn or flour
  • 2 cups red cabbage shredded
  • ¼ cup white onion diced
  • ¼ cup cilantro fresh and chopped
  • 1 medium lime cut to wedges for serving
  • 1 small jalapeno sliced

Instructions
 

For the fish:

  • Mix all the spices for the fish in a small bowl.
  • Pat the tilapia dry and rub each fillet with a bit of olive oil. Coat both sides with the spice mix.
  • Heat a skillet over medium-high, add a little more oil, and cook the fillets for about 3 to 4 minutes per side until the fish flakes easily with a fork. Let it rest for a few minutes, then break into chunks.

For the sauce:

  • Add all the sauce ingredients to a blender or food processor.
  • Blend until smooth. Slowly add 2 to 4 tablespoons of water, a little at a time, until you reach the consistency you like.

Assemble the Tacos:

  • Add a layer of shredded red cabbage to each tortilla.
  • Top with chunks of cooked tilapia and a spoonful of avocado cilantro sauce.
  • Finish with chopped onion, fresh cilantro, and a squeeze of lime right before serving.

Notes

  • Toast the tortillas in a dry pan or over a flame for a little extra flavor and a softer, more flexible texture.
  • Give the fish a quick pat with paper towels. This helps the seasoning stick and gives you a better sear in the pan.
Serve: Serve as is or with added toppings like pickled onions, sliced avocado, crumbled cheese, tomatoes, or a splash of hot sauce or crema.
Store: Store everything separately. Keep the cooked fish in an airtight container in the fridge for up to 3 days. The avocado cilantro sauce should be sealed in its own container and stirred before using. Toppings like cabbage and onions can go in containers or zip-top bags. Skip the freezer, since the fish may dry out when reheated.

Nutrition

Calories: 435kcalCarbohydrates: 14gProtein: 37gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 93mgSodium: 612mgPotassium: 1088mgFiber: 6gSugar: 6gVitamin A: 1817IUVitamin C: 43mgCalcium: 171mgIron: 5mg
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