Description
Discover the vibrant flavors of Fish Tacos made with marinated Tilapia filets, seasoned with a zesty blend of lime, garlic, and smoky spices. Grilled to perfection in a skillet and topped with a creamy, spicy Chipotle Lime Crema, these tacos are perfect for a flavorful and easy meal. Optional garnishes like angel hair slaw, cilantro, and fresh lime wedges add freshness and crunch to every bite.
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 Tilapia: Pat the Tilapia filets dry with paper towels. Season both sides generously with kosher salt and black pepper to taste, ensuring the fish is well prepped for marination.
- Prepare the Marinade: In a 9×13 pan or a container large enough to hold the fish filets, combine 2 tablespoons of olive oil, lime zest and juice, minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Mix thoroughly to create a flavorful paste.
- Marinate the Fish: Place the Tilapia filets into the marinade, rubbing the mixture evenly over both sides of the fish. Cover the pan and refrigerate for 20 to 30 minutes to allow the flavors to meld into the fish.
- Cook the Tilapia: Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the marinated Tilapia filets and cook for 2 to 3 minutes on each side, or until the fish is browned on the outside, opaque, flaky, and reaches an internal temperature of 145°F (63°C).
- Make the Chipotle Lime Crema: In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, finely chopped chipotle chilies in adobo, minced garlic, and milk until smooth and creamy. Adjust seasoning if necessary.
- Assemble the Tacos: Warm or lightly char flour or corn tortillas. Break the cooked Tilapia into chunks and place them in the tortillas. Top with angel hair slaw, cilantro, a spritz of fresh lime, optional garnishes like grilled corn and queso fresco, and drizzle generously with the prepared Chipotle Lime Crema.
Notes
- For extra crunch and freshness, try adding corn salsa, cilantro lime slaw, guacamole, or pico de gallo as additional toppings.
- Ensure the fish is cooked to an internal temperature of 145°F to guarantee safety and optimal texture.
- You can substitute Tilapia with other mild white fish like cod or mahi-mahi if preferred.
- Use corn tortillas for a gluten-free option.
- The crema can be made ahead and stored in the refrigerator for up to two days.
- Adjust the cayenne and chipotle amount based on desired spice level.
Nutrition
- Serving Size: 1 taco with fish and crema
- Calories: 320
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 60 mg
