Description
These flavorful Fish Tacos feature marinated tilapia filets cooked to perfection in a non-stick skillet, seasoned with a zesty blend of lime, chili powder, cumin, and smoked paprika. Topped with a creamy chipotle lime crema and served on warm tortillas with optional fresh garnishes like slaw and cilantro, this dish brings a fresh, spicy twist to classic tacos ideal for a quick and satisfying meal.
Ingredients
Units
Scale
Marinated Tilapia
- 1 1/2 lbs. Tilapia filets
- Kosher salt and black pepper, to taste
- 4 Tbsp. olive oil, divided
- Zest and juice of 1 lime
- 3 Garlic cloves, minced
- 3 tsp. chili powder
- 1 1/2 tsp. ground cumin
- 3/4 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
Chipotle Lime Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tsp. fresh lime juice
- 3 chipotle chilies in adobo sauce, finely chopped
- 1 large garlic clove, minced
- 2 Tbsp. milk
Optional Serving Garnishes
- Flour or corn taco shells
- Angel hair slaw
- Lime wedges
- Grilled corn
- Queso fresco
- Cilantro
Instructions
- Season the Fish: Pat the tilapia filets dry with paper towels. Generously season both sides with kosher salt and black pepper to enhance flavor.
- Prepare Marinade: In a 9×13 inch pan or another shallow dish fitting the filets, combine 2 tablespoons olive oil, lime zest and juice, minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Mix well to create a marinade paste.
- Marinate the Fish: Place the seasoned tilapia filets into the marinade mixture, rubbing the paste evenly onto both sides. Cover and refrigerate for 20 to 30 minutes to allow the flavors to fully infuse.
- Cook the Fish: Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Cook the tilapia filets for about 2 to 3 minutes per side until they are nicely browned on the outside and flaky on the inside. The fish is done when it reaches an internal temperature of 145°F.
- Prepare Chipotle Lime Crema: In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, finely chopped chipotle chilies in adobo sauce, minced garlic, and milk until smooth and creamy.
- Assemble Tacos: Warm or char flour or corn tortillas. Break the cooked tilapia into chunks and distribute evenly among the tortillas. Top with optional garnishes such as angel hair slaw, cilantro, a spritz of lime, and generous dollops of the chipotle lime crema.
Notes
- Additional toppings like corn salsa, fish taco slaw, cilantro lime slaw, guacamole, and pico de gallo complement these fish tacos wonderfully.
- Ensure not to overcook the tilapia to keep it moist and flaky.
- The chipotle lime crema can be made ahead and refrigerated for enhanced flavor melding.
- For a gluten-free version, use corn tortillas and verify all ingredients accordingly.
Nutrition
- Serving Size: 1 taco with fish and crema (without additional garnishes)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
