Tilapia Fish Tacos

Tilapia Fish Tacos

CECE_14

"Refreshing, satisfying tacos. My roommate made this for me and they were the best tacos I've ever had, so I had to share the recipe!"
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Ingredients

55 m servings 526 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
  3. Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces.
  4. Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat.
  5. Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat.
  6. Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
  7. Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.

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