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  • Prep 15 min
  • Total 15 min
  • Servings 4

Fast, easy, tilapia tacos that are also healthy, fresh, flavorful, and most importantly, delicious! MORE + LESS -

Gimme Some Oven
March 7, 2017

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
Old El Paso™ taco shells
1
handful lettuce or cole slaw
1
avocado, diced
2
limes, cut into wedges

Steps

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  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
230mg
10%
Potassium
370mg
11%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
12%
Sugars
0g
Protein
13g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • There’s a reason why fish tacos are a favorite! I’m so excited to be sharing this recipe with you all today…because I am seriously nuts about tilapia fish tacos. They are one of my all-time favorite meals to make, partly because they can be ready to go in less than 20 minutes, and partly because they’re healthy and fresh. But mostly I love fish tacos because they are just so good. Like, SO good! I have taught a handful of friends over the years how to make fish tacos, and I always recommend they start with tilapia. It’s a great mild fish, inexpensive, and really easy to cook.

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