When the triple digit summer weather rolls in, I don’t want to slave over a hot stove. I want something quick, fresh, and light. Tilapia tacos hit the bill on all counts. This is one of my favorite fish dishes: the flavors are so bright!
Serves 3. Cook time + prep time: 20 minutes or less.
2 Tilapia fillets
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper
1 Tbsp extra virgin olive oil
2 Tbsp chopped cilantro
1 cup romaine lettuce, torn
small flour tortillas
optional: chopped onion, fresh salsa, sour cream
Mix the spices with the juice of one lime. Coat the fish in the mixture.
Heat the olive oil in a skillet over meduim heat. Cook fish fillets until cooked through, about 2 minutes per side.
When the fish is done, it will easily flake apart. Break the fish up in small bits with a spoon.
In a small bowl, combine avacado, the juice of the other lime, onion (optional), cilantro, and salt and pepper.
Assemble the ingreidents in the tortillas.
I’ve been trying to make the kids and I fish once a week, but Jake hates fish. So I subbed chicken for him and that turned out good too. I’ll bet tofu would work great for a vegetarian version.
*The tortilla looks big because we use dessert plates.
**You can read how to choose the most environmentally friendly tilapia here.
Find more Nerd Nest recipes here.