Tilapia Fish Tacos
Servings: 4 Servings
Ingredients
For the Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Sriracha or similar hot sauce
- 1 teaspoon onion powder
For the Fish
- 1 ½ teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 pound tilapia fresh or frozen; thawed (cod, flounder, or other flaky white fish, etc.)
- 1 tablespoon olive oil
For Assembly and Toppings:
- 4 tortillas corn or flour
- Thinly sliced cabbage
- Thinly sliced radishes
- Sliced onions
Instructions
For the Sauce:
- Combine the mayonnaise, sour cream, Sriracha, and onion powder.½ cup mayonnaise, ¼ cup sour cream, 1 teaspoon Sriracha, 1 teaspoon onion powder
- Cover, and place in the refrigerator for 10-15 minutes while the fish is prepared.
For the Fish:
- Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
- Combine the paprika, salt, cumin, and chili powder. Set aside.1 ½ teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon ground cumin, ¼ teaspoon chili powder
- Pat the fish dry with paper towels. Use a pastry brush to apply a thin layer of olive oil to both sides of the fish. Sprinkle both sides of the fish with the seasoning blend, and transfer the filets to the prepared baking sheet.1 pound tilapia, 1 tablespoon olive oil
- Bake for 8-10 minutes until the fish flakes easily or reaches 145°F on an instant read thermometer.
- Remove from the oven and allow the fish to rest. When ready to serve, shred the fish into small pieces.
Assembly:
- Heat 4 tortillas in a skillet until warm. Transfer to a platter or individual plates.4 tortillas
- Divide cabbage, onions, radish slices, cabbage slaw, etc., evenly over the tortillas. Add the shredded fish. Then drizzle with a tablespoon or two of taco sauce.Thinly sliced cabbage, Thinly sliced radishes, Sliced onions
- Enjoy hot. See post for storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary.
- This recipe makes enough for 8 small tacos or 4 larger tacos. Serves 2-4.
- Any leftover sauce can be stored in an airtight container in the fridge for 3-5 days. As for the tacos, the fish can be stored for 3-4 days. We recommend storing the taco toppings individually to retain freshness.
Nutrition Facts
Tilapia Fish Tacos
Serving Size
2 tacos
Amount per Serving
Calories
364
% Daily Value*
Fat
29
g
45
%
Saturated Fat
6
g
30
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
9
g
Cholesterol
77
mg
26
%
Sodium
852
mg
36
%
Potassium
397
mg
11
%
Carbohydrates
2
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
24
g
48
%
Vitamin A
519
IU
10
%
Vitamin C
1
mg
1
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
