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Tilapia Fish Tacos
What Do You Think
I'm not a big fan of fish. I don't like the texture of most white fish, and I don't like the taste of most fish bought in stores or markets. Basically, if it's not "caught it myself" fresh, it's not fresh enough. There are a few exceptions. I avoided fish tacos for years for this reason, but I've found the following mix of ingredients really overpowers the taste of the fish, and I've come to really enjoy these tacos. If you're like me, I encourage you to try adding a little fish to your diet with this recipe.
Cook Time
Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 2 servings of 2 tacos each
Ingredients
- 1 filet (8 oz.) Tilapia (or other white fish)
- 4 small flour tortillas
- 2 c. lettuce, shredded
- 1/4 c. green onion tops, finely chopped
- 2 tbsp. fresh cilantro, finely chopped
- 1/4 small avocado (such as Haas)
- 1/4 tsp. olive oil, (or a slight drizzle)
- 2 tbsp. lime juice
- 1 tsp. garlic pepper
- At least an hour before cooking, marinate fish in lime juice and garlic pepper. The longer you marinate, the better.
- Pre-heat oven to 300 degrees. Bake fish until the meat easily flakes with a fork, about 15-20 minutes.
- Meanwhile, mix together the lettuce, onion, cilantro and oil. Just before the fish is done, heat each tortilla in a small non-stick pan.
- When the fish is cooked, place 1/4 in each taco. Top with lettuce mixture and avocado. Roll and enjoy.
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Calories | 336 |
| Calories from Fat | 90 |
| % Daily Value * | |
| Fat 10 g | 15% |
| Carbohydrates 34 g | 11% |
| Sugar 2 g | |
| Protein 25 g | 50% |
| Sodium 443 mg | 18% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Tips and Tricks
- Cilantro is an herb that seems to be either loved or hated. If you hate the stuff, don't write off this recipe. Simply take out the cilantro, or sub it with something else that you do like. Good alternatives (though not necessarily exact substitutes) are tomatoes, chives, peppers, chiles, etc.
- The same is true of the avocado. Some people have definite preferences for the kind of avocado, or for none at all. If you don't like avocado, leave it off. If you prefer the big green avocados, use about 1/8 of an avocado rather than 1/4.
- For garlic pepper, I used a fresh, minced garlic clove and freshly cracked black pepper.
© 2013 Cristina Vanthul