Picked up some tilapia for dinner. I have always wanted to make fish tacos, but for some reason I haven’t, so took a stab at them. Changed around a couple of things from sweet potato tacos I like to make. Fresh and delicious these fish tacos hit the spot.
Tilapia Tacos
4 servings
1/2c plain 0% greek yogurt (used Fage)
1 TBSP red onion, chopped
1 TBSP jalapeno pepper, chopped (used 2TBSP but depends on the level of heat you want and how hot your peppers are, start with 1TBSP)
1 TBSP fresh cilantro, chopped
Juice from half a lime
4- 4oz Tilapia filets
1-2 TBSP Cajun seasoning (or if you don’t want the spice salt and pepper)
1 TBSP canola or extra virgin olive oil
1/4 red onion, thinly sliced
3-4 TBSP cilantro, rough chop
1 avocado, sliced
8 tortillas (we used Food For Life Ezekiel 4:9 Taco Size Whole Grain Tortillas)
2 limes, cut into wedges
In a small food processor combine yogurt, chopped red onion, jalapeno, 1 TBSP chopped cilantro, and juice from half a lime. Process until well combined. Set aside.
Heat oil in a large heavy cast iron pan set to medium- high. Rinse and pat dry fish if needed. Season one side of each filet and place seasoned side down in pan, season other side of filet. Depending on sizes of filet you make need to cook them in batches. Cook each side approx 3 minutes per side. Check for doneness.
Set fish on paper towels if cooking in batches or until ready to plate so you don’t get the tortillas soggy.
Warm tortillas if desired. Divide fish among taco shells, top with red onion slices, avocado slices, and fresh cilantro. Serve with lime wedges and yogurt sauce. Enjoy!