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Tilapia Fish Tacos

Tilapia Fish Tacos
Tacos are an integral part of the Mexican cuisine, and the popularity of fish tacos has grown in the last few years. Among them, the tilapia fish has gone on to become one of the most popular filling choices in tacos. Check out some terrific tilapia taco recipes below that can lead to some pleasurable gastronomical gourmandization!
Bhakti Satalkar
The fish that fed 5,000!
Andrew's line "There is a lad here, which hath five barley loaves, and two small fishes: but what are they among so many?" in John 6.8-9 is a Biblical reference well-known the world over. It is however, interesting to note that scholars infer the two small fish (along with the bread) that Christ multiplied to feed 5,000 people, were tilapia.
Rich in micronutrients such as phosphorus, niacin, selenium, vitamin B12, and potassium and a grand source of omega-3 and omega-6 fatty acids, tilapia fish is a non-retainer of mercury (present in its prey) and that is exactly what makes it such a wonderful fish to devour. Statistics reflect that in the year 2010 alone, Americans consumed 475 million pounds of tilapia.
tilapia fish
A grand way to eat this fish is to put it on traditional Mexican tortillas - corn or wheat - with an assortment of shredded and chopped veggies, sliced avocado, sauces, salsa, and/or guacamole. Folded tortillas are called tacos. Here are some tilapia taco recipes for you to try out at home.
Blackened Tilapia Baja Tacos
Blackened Tilapia Baja Tacos
Tilapia Baja Tacos
For 4 servings of delicious tacos (362 calories/serving) in no more than 20 minutes, gather,

Lime wedges, 4
White onion, 1 cup (thinly sliced)
Sour cream, ¼ cup (reduced-fat)
Cilantro, 2 tablespoons (fresh, chopped)
Lime juice, 2 tablespoons (fresh)
Canola oil, 1 tablespoon
Paprika, 1½ teaspoons
Brown sugar, 1½ teaspoons
Oregano, 1 teaspoon (dried)
Garlic powder, ¾ teaspoon
Salt, ½ teaspoon
Cumin, ½ teaspoon (ground)
Red pepper, ¼ teaspoon (ground)
Corn tortillas, 8 6" pieces
Tilapia, 4 6-ounce fillets
Jalapeño pepper, 1 (seeded and chopped)
Avocado, ½ (ripe, peeled, thinly sliced)
Corn tacos
Corn tacos
Tilapia fillets
Tilapia fillets
Jalapeno pepper
Jalapeño pepper
Slicing a peeled avocado
Slicing a peeled avocado
Making the tacos
In a food processor, add the sour cream, cilantro, lime juice, and jalapeño pepper and blend until thick and smooth. Commingle this condiment with the chopped onions in a bowl and keep aside for later.

Mix paprika, brown sugar, oregano, garlic powder, salt, cumin, and red pepper thoroughly and coat the fillets well with this motley. Heat oil in a cast-iron skillet and cook the fish for 6 minutes over medium heat. Flip sides after the first three minutes. Cut each fillet into half after they are cooked completely.

Follow the packet instructions to warm the tortillas up and place a fillet-half topped with a little jalapeño-onion paste on each fillet. Garnish with avocado slices and lime wedges.
Crunchy Tilapia Strip Tacos
Crunchy Tilapia Strip Tacos
Crunchy Tilapia Strip Tacos
Make these with,

Tilapia fillets, 2 (cut into ½" strips)
Garlic cloves, 2 (ground)
Corn tortillas, 1 package
Tempura batter, 1 package (prepared as per package directions)
Cabbage, 1 head (chopped)
Tomato, 1 (chopped)
White cheddar, 1 block (sharp, small, grated)
Onion, ½ (small, chopped)
Lime juice, yield of 1 lime
Black beans, 1 can
Corn, 1 can
Sour cream, ⅓ cup
OLD BAY® Seasoning, 1 tablespoon
Chili powder, 1 tablespoon
Pepper, a pinch
Salt, a pinch
Cilantro leaves, to taste (chopped)
Olive oil
Vegetable oil
Making the tacos
Commingle the sour cream, OLD BAY® Seasoning, chili powder, pepper, and salt thoroughly and pour in the lime juice. Mix again. Add the cilantro, mix with a spatula one last time, and keep the sauce aside.

Now, make the salsa by mixing the garlic cloves, onion, black beans, corn, and cilantro, mizzle olive oil from top, toss, season with salt and pepper, and toss again to uniformly coat everything. Refrigerate until the fish tacos are ready.

Warm the vegetable oil on medium heat. Dip the tilapia strips into the prepared tempura batter and get them frying once the oil is hot enough. Flip sides until the strips turn light brown evenly on all sides. Place the fried fish strips on paper napkins to soak up the excess oil.

Warm the tortillas according to package instructions. Place tortillas on individual plates, place a strip of fish on each tortilla, distribute chopped tomato, cabbage, and cheese equally on each tortilla and drizzle the sauce from top. Serve immediately. Should be eaten warm.
Grilled Tilapia Fish Tacos with Mango Salsa
Grilled Tilapia Fish Tacos with Mango Salsa
Grilled Tilapia Fish Tacos with Mango Salsa
With the start of summers, it is the start of mango salsa. It can also be used to make vegetarian tacos or to make other meat tacos as well.

Corn Tortillas. 12 pieces
Avocado, 1 (ripe)
Mango, 1 (ripe, peeled, pitted, and diced)
Jalapeño chili, 1 (minced)
Tilapia fillets, 1 lb.
Cabbage, 2 cups (shredded)
Cucumber, 1 cup (peeled and diced)
Cilantro leaves, 3 tbsp. (fresh, chopped)
Lime juice, 3 tbsp. (fresh)
Red onion, 3 tbsp. (finely chopped)
Cider vinegar, 1 tbsp.
Pepper, to taste
Salt, to taste
Butter, enough to heat the tortillas
Olive Oil
Making the tacos
Combine ripe mango, red onion, cucumber, and cilantro leaves in a mixing bowl. Add salt, pepper, jalapeño chili, and fresh lime juice and mix well.

In a mixing bowl, place the shredded cabbage, sprinkle cider vinegar and salt, and mix well. Peel the avocado, remove the seed, chop, and keep it aside in a separate bowl.

Heat an iron skillet to medium heat. Spread little oil and place the tortilla on the skillet. When the tortilla sizzles, flip the tortilla over to the other side with a spatula and repeat the same procedure on the other side as well. Continue to flip the tortillas, till they develop air pockets, remove the tortilla from the pan and place it folded on a plate.

Soak the fish fillets in cold water for a minute, remove from water, and pat them dry on a paper towel. Heat a large skillet to medium heat. Add a tablespoon of olive oil on the skillet and place the fillets on the skillet. Cook the fish till it is no more translucent, but make sure you do not overcook the fish. Remove from the skillet and sprinkle salt and pepper on the fish.

Place the tortillas on a plate and lay fish, salsa, cabbage, and avocados on the tortilla, fold, and your tacos are ready.
Shredded and Grilled Tilapia Tacos
Shredded and Grilled Tilapia Tacos
Shredded and Grilled Tilapia Tacos
This is a healthy recipe, as it grills the fish instead of pan frying it. It is the citrus juices and spicy slaw, which lend the flavors to the tacos. You will need,

Corn tortillas, 12
Tilapia fillets, 6
Lime juice, 2 tbsp. (fresh)
Olive oil, 2 tbsp.
Chipotle seasoning, 1 tbsp. (ground)
Cumin, 1½ tsp. (ground)
Lime rind, 1 tsp. (grated)
Salt, ½ tsp.
Vegetable cooking spray
Slaw (of your choice)
Bean salsa
Making the tacos
Combine chipotle seasoning, cumin, and salt together and rub the mixture over the fish fillets.

In a different bowl, mix oil, grated rind, and lime juice and rub it also over the fillets. Arrange the fillets in a grilling basket coated with cooking spray.

Grill the fillets over medium heat for about 3 times on each side till the fish begins to flake. Let the fish cool for sometime, then shred the fish.

Spoon about 3 tablespoons of fish into the tortillas and top with slaw and salsa. Squeeze fresh lime juice and serve.
A grilling basket
A grilling basket
Breaded Tilapia Fish Tacos
Breaded Tilapia Fish Tacos
Breaded Tilapia Fish Tacos
In this tilapia fish tacos, we will use breaded fish fillets, to give it a different taste altogether. Ingredients needed are,

Flour tortillas, 10 (warmed)
Limes, 2 (quartered)
Tilapia fish fillets, 1 package (breaded)
Chipotle salsa, 2 cups (fresh)
Cabbage, 1 cup (shredded)
Making the tacos
Prepare the fish fillets as per the directions given on the package.

If you do not have chipotle salsa at home, you can make it at home as well. In a blender mix 3 pieces of chipotle chilies, 2 cloves of roasted and peeled garlic, 2 boiled and de-skinned tomatoes and blend till the mixture is slightly chunky.

Place the tortilla pieces and top it with fish fillets, salsa, and shredded cabbage, fold the tortillas, and serve with lime wedges.
Tilapia Fish Tacos with Arugula
Tilapia Fish Tacos with Arugula
Tilapia Fish Tacos with Arugula
40 - 45 minutes. 6 servings. Get your hands on,

Tilapia fillets, 3 (cut into ¾" pieces)
Green onions, 3 (finely chopped)
Avocado, 1 (halved, pitted, cut into ½" cubes)
Mango, 1 (peeled, cut into ½" cubes)
Crème fraîche, ½ cup
Canola oil, ¼ cup
Olive oil, 3 tbsp. + 3 tbsp. + plus more for drizzling
Lime juice, 2 tbsp. (fresh)
Wasabi powder, 1 tbsp.
Kosher salt, ¼ tsp. + a little more
Black pepper, to taste (freshly ground)
Wonton wrappers, 12 3¼" x 3¼" pieces
Baby arugula, 3 cups (coarsely chopped)
Wonton wrappers
Wonton wrappers
Making the tacos
Begin by blending the crème fraîche with ¼ teaspoon kosher and the wasabi powder thoroughly until thick and smooth.

Next, make the dressing by commingling the lime juice with 3 tablespoons of olive oil. Season with salt and mix again. Finally, throw in the green onions, avocado, mango, and the baby arugula. Toss until everything is well-caked with the oil mixture.

Place an oven rack in the center of an oven and preheat it to 375º F. Keep a 12-cup muffin tray ready and brush the canola oil on both sides of the wonton wrappers. Now take one oiled sheet and place it on top of a muffin slot and push it into the hole using a pestle (something like a Japanese wooden surikogi) lightly.

Repeat this for all the wrappers. Put these to bake for 6 minutes on the preheated oven rack. Since they have a tendency to char quite easily, check every 2 minutes. They will turn light brownish in color once cooked completely. Take the muffin tray out of the oven and let the wonton cups cool for 5 minutes. After that, lift each cup out of the tray and place on a rack to cool completely.

While the wonton cups cool, mizzle some olive oil on the fillets and rub salt and pepper on both sides. Heat 3 tablespoons of olive oil in a nonstick pan over medium-high heat. Place the seasoned fillets in the pan in a single layer and cook for 6 minutes. Flip sides after 3 minutes. Once cooked through the fleets will become flaky. Take it off the heat.

Finally, place the wonton cups on a serving tray and spoon equal amounts of dressing into each cup. Place 4 pieces of fish bits atop the dressing in each cup and then spoon a teaspoon of the crème fraîche on the fish bits in every cup. Serve fresh.
muffin tray
A 12-cup muffin tray
the Japanese wooden surikogi
A pestle or the Japanese wooden surikogi
Tilapia Tacos with Mole
Tilapia Tacos with Mole
Tilapia Tacos with Mole
In 35 minutes, you can make 4 servings of this with,

Corn tortillas, 8½ (divided)
Garlic cloves, 2
Roma tomatoes, 2
White onion, ½ (sliced)
Tilapia fillets, 1 lb.
Iceberg lettuce, 2 cups (shredded)
Water, 1 cup
Ancho chile paste, ½ cup
Almonds, ⅓ cup (slivered, blanched)
Raisins, ¼ cup
Cotija cheese, ¼ cup (grated)
Anise seeds, 2 tbsp.
Canola oil, 2 tbsp.
Salt, 2 tsp. + plus more for seasoning fish
Cumin seeds, 1 tsp.
Making the tacos
Rub salt all over the fillets evenly and then cake them with anise seeds.

Heat the oil over medium-high heat in a largish pan. Add the fillets to the pan once the oil is warm enough and then cook till the bottom side turn golden in color and then flip it over to the other side. Once the other side turns golden as well, remove them from heat and store in a lidded bowl.

Now, throw in the onion, garlic, and tomatoes into the same pan and sauté. Once the onions turn golden, add in the cumin seeds and almonds and stir for another minute. Transfer the mole to another bowl and deglaze the pan with cold water to recover the fond.

Add the chile paste to the deglazed pan and mix using a spatula. Pour the liquid mixture into a food processor. Throw in the raisins, ½ a corn tortilla, 2 teaspoons of salt and purée until you are left with a thick and smooth mixture.

Next, toast the remaining tortillas over an open flame. Place these equally on 4 plates and divide the fillets equally on them. Spoon equal amounts of the mole on each tortilla and garnish with cheese and iceberg lettuce.
Tilapia fish tacos can be served with black beans and Spanish rice as well. I would recommend that you grill the fish instead of frying it on the skillet so that your meal is healthier. Also, Dr. Peter Bridson, the Aquaculture Research Manager of the Monterey Bay Aquarium, California strongly recommends the consumption of tilapia bred in the US as it is the "best choice", followed closely by the "good alternative" - tilapia bred in Latin America. However, China bred tilapia is strictly "to be avoided" primarily because the Chinese fish farms are rather poorly and unhygienically regulated. Besides, China employs carbon monoxide to freeze and pack tilapia for the preservation of appearance and color of the fish before exporting. To be on the safe side, buy fresh fish and make fillets at home instead of purchasing frozen packets from the market. The former may cost a tad more, but health is non-negotiable.
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