Affordable Meals,  Mexican,  Seafood

Baked Tilapia Tacos with Lime Crema

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There’s an old song with a great message called “Make Someone Happy”. There is probably no better way to do that than to hand someone a taco. You literally could just sub the word taco into that song: “Make someone tacos.” Same exact meaning.

When we say taco we’re talking about good, fresh, handmade tacos from a reliable source (as opposed to a disgruntled minimum wage assembler).

Making tacos yourself is rewarding since they cost so much less and you can make as many as you want. These fish tacos are mostly healthy (just don’t overdo the crema), tasty as #$%& and a snap to prepare. I’d say this recipe feeds 3 hungry adults (for more just add more tilapia and shells – there is plenty of slaw, crema and seasoning for it). For a complimentary side try my no-fail Mexican Rice recipe and prepare it while the fish marinates. Go on now – show ’em love.

Baked Tilapia Tacos with Lime Crema

The healthiness of fish tacos and spicy slaw get ruined by a decadent crema topping. You're welcome.
Prep Time35 mins
Cook Time12 mins
Course: Main Course
Cuisine: Mexican
Keyword: affordable, easy, fish, taco, tilapia
Author: Kenny MacKenzie
Cost: $12

Ingredients

Fish

  • 1 lb tilapia filet
  • 2 TBSP garlic infused olive oil*
  • 1 TBSP fresh lime juice
  • 1 TBSP ground cumin
  • 1-2 tsp ground paprika
  • 1/2 tsp ground chipotle
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Slaw

  • 2 cups cole slaw cabbage mix
  • 1 large green onion, sliced (green parts only)
  • 1 serrano pepper seeded and diced
  • juice of half a lime
  • 1/4 tsp granulated sugar

Lime Crema

  • 5 TBSP Sour Cream
  • 2 TBSP Mayonnaise
  • 1 TBSP fresh lime juice
  • 1/8 tsp dried dill leaves
  • 1/4 tsp sea salt
  • 10-12 taco shells of your choice (we like the standing corn ones)

Instructions

  • Combine the fish marinade ingredients in a medium bowl with a whisk.
  • Cut the dark red center of the tilapia out making a "v" in the center of the filet and discard. Go ahead and slice each filet in half.
  • Add fish to the marinade bowl and gently swish with your hands to cover all the fish.
  • Place fish and marinade in a gallon freezer bag. Use a rubber spatula to get all the good stuff into the bag. Marinate in the fridge for at least 30 minutes.
  • 15 minutes before fish is done marinating, preheat the oven to 400.
  • Combine all the slaw ingredients in a medium bowl and stir until combined. Set aside.
  • Add all the crema ingredients into a small bowl and whisk until well combined. Cover and refrigerate if letting the fish marinade longer than 30 minutes.
  • Line a cookie sheet with foil and lightly spray with cooking spray.
  • Put fish on prepared baking sheet and bake at 400 F for 10-12 minutes until fish flakes easily with a fork or reaches 145 F with a meat thermometer.
  • Remove from oven and serve, breaking into smaller pieces with a spatula to fill tacos.
  • Top with crema and add slaw. Or add slaw and top with crema. Up to you.
  • Enjoy!

Notes

* if you do not have infused oil, use regular extra virgin olive oil and mince up 1 garlic clove.
The fish and the slaw in this recipe are low fodmap. The crema is not. For low fodmap cream sub in lactose-free sour cream and make sure your mayo is low fodmap (no onion or garlic). The dollop of guacamole in the picture is also not low fodmap.

Music to cook by: Antonio Adolfo “Samba Jazz Alley”

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