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Tilapia Fish Tacos


Tilapia Fish Tacos

Oh do I have a great recipe for you! We made this over the weekend while we were at the lake. We love to grill at the lake and I am always trying to think of new things to make. To be honest, grilling fish always makes me nervous. I feel like it falls apart very easily, but this turned out great! The recipe is listed below, let us know if you give it a try!


(Serves 2)


2 tilapia fillets (ours were about 1/3rd a pound each)

1 tbls Chili Powder

Juice from 1 lime

2 tbls Minced Garlic

1 tbls Olive Oil

Cole Slaw:

3 c. Shredded Cabbage

1/2 c. Sour Cream (we used low fat)

2 jalapeno's

Juice from 1 lime

2 tbls ranch seasoning

2 c. Cilantro


Street Taco Tortillas

Romain Lettuce

Sliced avocado


Begin by rubbing the chili powder, garlic, and lime juice into the tilapia, brush with olive oil and set aside. To make the cabbage begin my creating the sauce; in a food processor add sour cream, lime juice, ranch seasoning, and jalapeño (to make it less spicy remove the seeds, we usually remove the seeds from 1 of the jalapeños). Pulse until smooth. Mix the cabbage and sauce in a large bowl. We usually use about 3/4 for the sauce and reserve the rest to drizzle on the taco. Let that sit while you grill the tilapia, we oiled the grill before putting the fish on in hopes that it would prevent the fish from falling apart. We grilled for 4 minutes each side and used a spatula to flip the fish. It stayed intact and was cooked perfectly. After the fish is cooked crumble in a bowl.

Then create your tacos using a little fish and cole slaw, we add avocado and cotija (mexican style cheese) but you could add so many different things! Pico, guacamole, or mexi-corn all sound good to me. I used romain lettuce as my taco shell but small street taco tortillas are also extremely good! We like the smaller size that way your taco doesn't fall apart while you are eating it.