Tilapia Fish Taco

The flavourful fish marinade is what makes this Taco different from others. Fish is cooked until the crust is golden with juicy tender flesh. Avocado crema, crunchy cabbage and pickled onion are the perfect toppings for the spicy grilled tilapia Tacos.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 10

marination time 20

Servings servings

Calories 405kcal

Author Subhasmita

Ingredients

10-12 tortillas small (for street-style taco )

For Fish

500 grams fish fillet (1 pound)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup olive oil
¼ cup chopped cilantro
salt and pepper to taste

Avocado Crema

1 ripe avocado peeled, pitted, and roughly chopped
⅓ cup fresh cilantro finely chopped
1 jalapeno deseeded and chopped
3 tablespoon sour cream
1.5 tablespoon fresh lime juice
½ teaspoon kosher salt

Toppings

1 cup cabbage shredded
Sliced Jalapeno
Fresh cilantro

Pickled Onion

1 Onion Sliced
2 tablespoons Red wine vinegar or regular vinegar
1 tablespoons Sugar
1 teaspoon Salt
¼ cup water

Instructions

Marinade fish

Drain any excess water and pat dry fish fillets with kitchen towel. In a container or zip-log bag combine all marination ingredients. Add fish fillets and coat. Let it rest for at least 20 minutes to a maximum of 1 hour.

Pickled Onion

In a large bowl/ bottle add sliced onion, vinegar, sugar, salt, and water. Toss to combine. Onion slices will start to soften in 10-15 minutes. Press the slices gently to submerge them in the liquid. Let it rest for 30 minutes at least. You can make it in advance and refrigerate for up to 2 days.

Avocado crema

While the fish is resting, make crema. Mash avocado with a fork. Add chopped jalapeno, cilantro, sour cream, lime juice, and salt. Mix well and keep aside.

Cook fish

Heat a nonstick skillet. Cook fish for 2 minutes on each side on medium-high heat. You could also grill or bake it.

Assembling The Taco

Break fish into large chunks using a fork.
Heat tortilla in a skillet or toast directly on flame. Keep them wrapped in a kitchen towel to prevent from drying out.
Take a tortilla and spread the crema. Top it with grilled tilapia, cabbage, pickled onion, jalapeno, and chopped cilantro.

Notes

Try making avocado crema just before assembling the tacos. If done a lot in advance, the avocado tends to turn grey. The lime juice in it will prevent it from turning grey instantly.
You could prep the topping veggies while the fish is resting.
For more heat, you could add cayenne pepper to the marinade.
While cooking, brush remaining marinade on the fish for extra flavor.

Nutrition