Tilapia Fish Tacos! If Taco Tuesday and Fish Friday had Sunday love children these tilapia fish tacos would be it! Seasoned and baked tilapia, fresh pico de gallo, fresh cilantro along side some warm roasted corn, Anaheim chili and bell pepper salsa. Spicy cream sauce and a few dashes of hot sauce added if you like a little extra spice! All served on slightly toasted warm corn tortillas. Add a squeeze of fresh lime and this dish is on fire! Plus is is healthy and so delicious!
This recipe will make roughly 12-18 Tacos- depending how full you fill them and how many topping you use. I am known for over filling my tacos so for me it makes about 10. No shame here for over filling tacos, I will gladly make a mess in the name of a yummy taco any day!
What you need to make Tilapia Fish Tacos
Makes 12-18 tilapia fish tacos
- 6 fillets tilapia frozen or fresh
- 1 1/2 teaspoons salt
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- For the corn salsa:
- 2 cups corn
- 2 tablespoon olive oil
- 1 cup chopped bell pepper
- 1 Anaheim chili pepper – seeds removed for milder version
- For the cream sauce:
- 1 cup Greek yogurt or sour cream
- 2 tablespoon favorite hot sauce
- For garnish:
- 2 Limes
- Fresh cilantro
- Pico De gallo
- Corn tortillas 12-18 depending how full you fill your tacos
INSTRUCTIONS
- Preheat oven to 350 F.
- In a 9 x 13 baking dish place the 6 tilapia fillets side by side. They can be fresh or frozen. If frozen don’t worry about defrosting.
- In a small bowl mix together Salt, Garlic Powder, Chili Powder and Cumin.
- Generously sprinkle the salt and spice mix over the tilapia fillets. Turn over and sprinkle the other side too.
- Place fish in oven and bake for about 30 minutes (may take a little longer if using frozen fillets) or until the fish flakes slightly then pressed on with a fork.
- To make the Corn Salsa: add 2 tablespoons of Olive oil to a frying pan and heat to medium high heat. Add the corn (fresh, frozen or canned-drained) Add diced Bell peppers and diced Anaheim chili pepper. Season with salt and pepper. Cook and stir the mixture until the liquid from the veggies has evaporated and the vegetables are slightly browned. about 5-7 minutes.
- To make the Spicy Cream sauce: Mix Greek yogurt or Sour cream with the hot sauce (more or less depending how spicy you want it) You can use a spoon to put it on or scoop mixture into a ziplock bag, seal and snip the end off to use like you would a pipping bag.
- Wash and chop the cilantro. slice limes into wedges to squeeze over the top. Warm or toast the corn tortillas, Serve and Enjoy!
Tilapia Fish Tacos
serves 6 people
Servings 12 tacos
Ingredients
- 6 fillets tilapia frozen or fresh
- 1 1/2 teaspoons salt
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- For the corn salsa:
- 2 cups corn
- 2 tablespoon olive oil
- 1 cup chopped bell pepper
- 1 Anaheim chili pepper – seeds removed for milder version
- For the cream sauce:
- 1 cup Greek yogurt or sour cream
- 2 tablespoon favorite hot sauce
- For garnish:
- 2 Limes
- Fresh cilantro
- Pico de gallo
- Corn tortillas 12-18 depending how full you fill your tacos
Instructions
- Preheat oven to 350 F.
- In a 9 x 13 baking dish place the 6 tilapia fillets side by side. They can be fresh or frozen. If frozen don’t worry about defrosting.
- In a small bowl mix together Salt, Garlic Powder, Chili Powder and Cumin.
- Generously sprinkle the salt and spice mix over the tilapia fillets. Turn over and sprinkle the other side too.
- Place fish in oven and bake for about 30 minutes (may take a little longer if using frozen fillets) or until the fish flakes slightly then pressed on with a fork.
- To make the Corn Salsa: add 2 tablespoons of Olive oil to a frying pan and heat to medium high heat. Add the corn (fresh, frozen or canned-drained) Add diced Bell peppers and diced Anaheim chili pepper. Season with salt and pepper. Cook and stir the mixture until the liquid from the veggies has evaporated and the vegetables are slightly browned. about 5-7 minutes.
- To make the Spicy Cream sauce: Mix Greek yogurt or Sour cream with the hot sauce (more or less depending how spicy you want it) You can use a spoon to put it on or scoop mixture into a ziplock bag, seal and snip the end off to use like you would a pipping bag.
- Wash and chop the cilantro. slice limes into wedges to squeeze over the top. Warm or toast the corn tortillas, Serve and Enjoy!