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Easy Fish Tacos with Tilapia Recipe

Easy Fish Tacos with Tilapia

Tender baked tilapia is seasoned with lime and warm spices, then tucked into corn tortillas with cabbage, avocado, cilantro, and an optional creamy lime sauce. This quick recipe makes about 8 tacos for 4 servings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Tilapia
  • 1 pound Tilapia fillets
  • 1 tablespoon Olive oil
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
For Serving
  • 8 tortillas Small corn tortillas
  • 2 cups Finely shredded green or red cabbage
  • 1 avocado Avocado
  • 1/4 cup Fresh cilantro, chopped
  • 1 lime Lime, cut into wedges
Optional Creamy Lime Sauce
  • 1/3 cup Mayonnaise or plain Greek yogurt
  • 1 tablespoon Fresh lime juice
  • 1 tablespoon Chopped cilantro
  • 1/4 teaspoon Chili powder
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Line a baking sheet with foil or parchment and lightly oil the surface.
  2. Pat the tilapia fillets very dry. Stir together the olive oil, lime juice, chili powder, cumin, paprika, garlic powder, kosher salt, and black pepper, then brush or rub the mixture over both sides of the fish.
  3. Place the seasoned tilapia on the prepared baking sheet. Bake for 10–12 minutes, depending on thickness, until opaque and easy to flake; the thickest part should reach 145°F.
  4. While the fish cooks, prepare the toppings. Stir together the optional mayonnaise or Greek yogurt, lime juice, cilantro, chili powder, and pinch of salt, then set the sauce aside.
  5. Warm the corn tortillas in a dry skillet for about 20–30 seconds per side. Alternatively, wrap them in foil and heat them briefly in the oven.
  6. Break the cooked tilapia into large pieces and divide it among the eight warm tortillas. Finish with cabbage, avocado, cilantro, creamy lime sauce, and a squeeze of lime.

Notes

Pat the fish dry before seasoning and remove it from the oven as soon as it reaches 145°F and flakes easily. For a smoky variation, add up to 1/4 teaspoon smoked paprika, onion powder, or cayenne. Leftover cooked fish should be refrigerated promptly and reheated gently so it does not dry out.