Tilapia Fish Tacos

Fish tortillas add a bright fresh flavor to a classic Hispanic meal. The spices in this meal are very light, but your tacos will have lots of flavor. Most of the flavor comes from your toppings. Toppings like avocado, sour cream, and different salsas will change the flavor of your tacos. The fish is very neutral in flavor and will go great with anything that won’t over power it. My tacos look a bit watery plated because my cheese was frozen, so there was some water from that, and the salsa was homemade and a bit watery.

  1. Heat a large skillet over medium heat. Prepare flour tortillas.
  2. Add 3 Tbsp oil to skillet. Add 2 tilapia fillets. After 3 minutes, flip tilapia.
  3. Add 3 tsp Cumin, 2 tsp ground cayenne pepper, and 2 Tbsp Lemon juice. Cook the fish until it can be broken apart. Break up into large flakes, and stir in flavoring. Add 3-4 Tbsp diced chives, stir in, then remove from heat.
  4. Place on tortillas, top with cheese, salsa, lettuce, or any other desired toppings.

Grilled Lemon Pepper Tilapia

A healthy option for your cookout is grilled tilapia. Tilapia is a fragile fish, so it should be cooked in a foil packet. Thicker fillets of fish can be cooked on the grill, but they usually require skin and very thick cuts, such as tuna or salmon. I used lemon pepper as my seasoning for this dish. I’ve used it with tilapia in the past and it is very good. If you use an acid in your foil packet, I do recommend adding something to cancel some of the acidity, such as a little sugar or baking soda.

  1. Heat a grill on high heat for 5 minutes. Reduce half the grill to low, close the lid and heat grill to 400 F.
  2. Get a 12 x 12 inch piece of aluminum foil. Place thawed tilapia on the foil and cover with pepper. Seal up and roll the ends. Leave the center open, add 2 Tbsp lemon juice and a pinch of sugar. Roll the center closed.
  3. Place the packet over a mild heat area, between the high heat and the low area. Cook for 25 minutes. Remove from heat and serve immediately.