Tilapia Tacos

Tilapia has become one of my favorite fish to eat.  Matt and I buy the frozen bag at Costco and have it almost every week.  The filets are easy to cook in the oven or on the stovetop with cilantro and jalapeno. 

I also love fish tacos but don’t like to get them at restaurants because they are usually fried or have some type of sauce on them.  I came up with this recipe to satisfy my taco craving and prove to Matt that the taco truck isn’t the only place he can get delicious tacos!

Tilapia Tacos

Total Time: 30 minutes

Prep: 15 minutes

Cook: 15 minutes

Yield: 2 to 4 servings

Ingredients:

2 tilapia fillets (1 lb), rinsed and pat dried

1 tsp extra virgin olive oil

1 small onion, chopped

2 garlic cloves, finely minced

1 jalapeño pepper, chopped

2 cups diced tomatoes

1/4 cup fresh cilantro, chopped

3 tbsp fresh lime juice

Pepper to taste

2 brown rice tortillas, cut in half for smaller tacos

1 medium haas avocado, sliced

2 cups red cabbage, sliced into narrow strips

Lime wedges and cilantro for garnish

Directions:
Heat olive oil in a skillet. Sauté onions until translucent, then add garlic.

Place tilapia on the skillet and cook until the flesh starts to flake.  Add jalapeño peppers, tomatoes, cilantro and lime juice.  Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well.  Season to taste with pepper.

On another skillet, heat the tortillas for a few minutes on each side until they are warm.  Spoon about a little over 1/4 cup of fish on each warmed tortilla.  Add the cabbage and a slice or 2 of avocado. Enjoy!