I still remember the first time I heard someone mention fish tacos. It was nearly 15 years ago. My face contorted and I wanted to vom in my mouth. Tasty, huh. They didn’t sound appetizing…at…all. I imagined tacos that were a combo of Long John Silvers and Taco Bell…bleeeeeeh. But I went for it and took the fish taco challenge.
Thank goodness that was not what they turned out to be. They were fresh. They were NOT breaded. They were spicy with a fresh vinegary slaw on top. And did I mention the cilantro? and lime juice? And grilled corn tortillas? Ya, there was no turning back. I was a fish taco convert. I wanted to tell everyone about the magic of wrapping a blackened tilapia filet into a corn tortilla with cilantro and lime juice. I was ready to shove them in any doubters face.
But now it is hard to go to a restaurant and NOT find fish tacos on their menu. I don’t have to convince anyone that they aren’t a greasy batch of deep fried fish wrapped in a gordita. Not a taco!
I make fish tacos all the time for solo dinners and for guests, blowing their minds and introducing them to the great fish taco movement. I make them similar to the first ones that I had in California so many years ago. Bursts of freshness are with every bite. Definitely don’t skimp on the lime or the cilantro! Top them with a great fresh vinegary slaw, such as this brussels sprout slaw or this cabbage slaw. I also love whipping up a mango salsa to accompany them. Mmmmm. So what are you waiting for? Go start converting people to the fish taco revolution!
Tilapia Fish Tacos
- 1 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons ground thyme
- 2 teaspoons ground oregano
- 1 Tablespoon chile powder
- 1 Tablespoon ground cumin
- 1/2 teaspoon salt
- 12 oz tilapia filets
- 1/2 cup chopped fresh cilantro
- 3 limes
- crumbled feta
- Slaw – such as Brussels sprout and cabbage slaw
- 8 corn tortillas
- Preheat oven to 350F.
- Combine seasonings in a small bowl (paprika through salt).
- Pat the tilapia dry and then sprinkle seasoning on top and bottom of filets. Place tilapia filets on a parchment paper lined baking sheet. Bake for 10 to 15 minutes, or until fish begins to flake apart with a fork.
- Remove the fish from the oven. Flake into large chunks.
- To prepare the tortillas, either place them in a single layer in the oven for just 1 to 2 minutes or place over an open gas flame to grill them slightly on the edges. I don’t like to microwave my tortillas because they turn out rubbery.
- Now it’s time to MAKE YOUR TACOS! Place fish into tortilla and top with slaw, fresh cilantro, and a generous fresh squeeze of lime juice.