Fish tacos are a delicious alternative to plain beef. Plus, they’re also a lighter alternative for seasonal dining.
With so many fish taco recipes to choose from, how do you know which one will yield the kind of fish taco you’re looking for?
Our expert chefs present one of their favorite tilapia tacos recipes below, along with an even easier-to-follow recipe for simple guacamole.
Seasonal Tilapia Tacos
Ingredients:
- 4-6 tilapia fillets (Note: Feel free to substitute your favorite fish or whatever you have on hand if tilapia fillets are not in your kitchen inventory.)
- 8 6-inch corn tortillas
- Lime juice (2 limes or 4 tablespoons of juice)
- 1 11-ounce can of whole tomatillos (drained)
- 4 small zucchinis (peeled and cubed) or approximately 2 cups of peeled and cubed zucchini
- 1/4 cup chopped cilantro leaves and stems
- 2 1/2 teaspoons sea salt (add more by taste)
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 1 avocado (peeled and thinly sliced)
Preparation Directions:
Preheat your oven to 225 degrees.
Place the tilapia in a medium bowl. Drizzle with half of the lime juice, cover and refrigerate for 15 minutes.
Next, in a medium bowl, squeeze the juice and flesh from the tomatillos, and discard the skins. After mashing the tomatillos with a fork, add the cubed zucchini and the rest of the lime juice. To this mixture, add the cilantro and 2 teaspoons of salt and toss.
In a smaller bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of salt.
Remove the fish from the refrigerator and pat dry. Next, cover the fish with the spice rub from above.
Heat the olive oil in a large skillet over medium heat. Cook the tilapia for about 4 minutes on each side. When finished, cut each tilapia fillet into bite-sized pieces.
Arrange the fish on the tortilla, add the avocado and any other taco topping of your choosing.
Side Dish Tip: Simple Guacamole
Ingredients:
- 5 large avocados
- Lime juice (2 limes or 4 tablespoons of juice)
- 1 medium white onion (diced)
- 3/4 cup cilantro (chopped finely)
- 1 large tomato (diced)
- Sea salt to taste
Preparation Directions:
Slice each avocado lengthwise and remove the seed. Scoop out the flesh with a spoon and place in a mixing bowl.
Add the juice of 1 lime (or 2 tablespoons) to the mixture. Use a fork for mashing.
Add the diced tomato and onion along with the chopped cilantro and mix gently.
Add the juice of the second lime (or remaining 2 tablespoons), stir and add sea salt to taste.
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