Tilapia Tacos


Servings: 4 • Serving Size: 2 tacos

  • 1 lb tilapia fillets, rinsed and pat dried
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely minced
  • 2 jalapeño peppers, chopped (seeds removed for less heat)
  • 2 cups diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp lime juice
  • salt and pepper to taste
  • Mission Carb Style tortillas–made into tacos by inverting a muffin tin and after spraying with Pam, inserting the tacos between the muffin mounds and then bake for 12 minutes in a 375 oven
  • 1 medium haas avocado, sliced
  • lime wedges and cilantro for garnish


  1. Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
  2. Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  3. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!

I like it spicy, so I chop up the jalapeños whole, seeds and all but you can tone it down to suit your taste.

Adapted from here.