Description
Delicious tilapia tacos topped with fresh vegetables and a burst of flavor.
Ingredients
Scale
- 3/4 cup red cabbage (sliced thin)
- 3/4 cup corn (frozen and thawed)
- 3/4 cup cucumber (peeled and diced)
- 1/2 to 1 medium ripe avocado (peeled, pitted, and diced)
- 1/4 cup minced cilantro leaves (or to taste)
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- pinch cayenne pepper (optional and to taste)
- 3 to 4 tablespoons lime juice (lemon juice may be substituted)
- 3 to 4 tablespoons apple cider vinegar
- 3 to 4 tablespoons agave (honey may be substituted, or to taste)
- 1 tablespoon butter
- 1 tablespoon olive oil
- flour (for lightly dredging fish)
- 2 large tilapia filets (about 1 pound)
- salt and pepper (to taste)
- fajita or taco shells
- 1 cup white cheese or a white cheese blend (such as queso quesadilla, oxaca, asadera, Monterrey Jack, etc.)
Instructions
- Add all ingredients to a large bowl in the order listed, toss well to coat evenly, taste, and make any desired flavor adjustments; set aside.
- To a large skillet, add the butter, oil, and heat over medium-high heat to melt butter.
- Dredge fish through flour, coating both sides.
- Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side.
- Flip, season with salt and pepper, and cook for about 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through.
- If desired, lightly warm each fajita shell momentarily on a dry skillet over medium-high heat before adding fish.
- Slice fish, add to fajita shells, top with cheese, salsa, and serve immediately. Tacos are best warm and fresh. Extra salsa will keep airtight for up to 2 days, noting that avocados will oxidize and vegetables will continue to soften and release water as time passes.
Notes
- Adjust seasonings according to taste.
- Consider adding your favorite salsa for extra flavor.
- Keep extra ingredients for fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg