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Prep 15min
Total15min
Servings4
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Ingredients
1/2
teaspoon chili powder
1/4
teaspoon salt
1/4
teaspoon cumin
1/8
teaspoon cayenne powder
1
tablespoon olive oil
2
large tilapia filets
4
taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
1
handful lettuce or cole slaw
1
avocado, diced
2
limes, cut into wedges
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Steps
1
In a small bowl, whisk together chili powder, cumin, salt and cayenne together until blended. Sprinkle the mixture evenly over the tilapia filets, coating both sides.
2
Heat olive oil in a medium saute pan over medium-high heat. Add filets and cook for 2-3 minutes per side until the fish is cooked through and flakes easily with a fork. Remove from heat, and break up the fish into smaller pieces with a fork.
3
Portion the fish evenly into the bottom of the four taco shells, then layer with lettuce, avocado, and then sprinkle with lime juice to taste. Serve immediately.
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We used tilapia in these easy fish tacos because it’s an affordable fish, but any lean seafood will do. Try swapping out the tilapia for halibut, trout, tuna or cod.
Feel free to mix up the toppings on these tilapia tacos. We opted for fresh ingredients like avocado and lettuce, but any typical taco toppings will do. Since tilapia is a mild-flavored fish, it plays well with a wide variety of other flavors.
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