Feb 16, 2011

Recipe for: Tilapia Fish Tacos

From the kitchen of: Great Food Fast from Martha Stewart Everyday

I love everything seafood—fish, shrimp, crab, mussels, lobster, squid—pretty much anything. I guess you can blame it on growing up in a Filipino household where we ate fish almost every day. So, one afternoon I craved seafood and was particular happy I stumbled upon this recipe. The photo in the cookbook looked great and the number of ingredients was minimal, so I decided to give it a try. With less than 10 ingredients, and the most expensive item being the fish, I thought this would be tasty for a crowd, served of course, with Coronas. For roughly four servings, 2 tacos per person, I spent a total of $22. Not bad at all.

1/4 cup reduced fat-sour cream
1/4 cup mayo
2 tablespoons of lime juice
salt + pepper
dash of papkrika
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced
1 jalapeno, halved and seeded
1 pound tilapia fillets
8 flour tortillas
cilantro leaves for garnish

1. Making the slaw.
A fairly simple process. The first thing you have to do is make the cream mixture by combining the sour cream, mayo, lime juice, salt + pepper and papkrika in a small bowl. Place half of this mixture in a another bowl and set aside for now. You’ll use this to drizzle the taco at the end. Thinly slice the red cabbage, dice half of the jalapeno and slice the scallions both white and green parts. I actually found the red cabbage already thinly sliced in a prepackaged bag at the grocery store. Mix all those ingredients together with half of the cream mixture.

2. Fry the fish. Heat up a non-stick pan at medium heat for a few minutes. Drizzle 2 tablespoons of olive oil and add several slivers of jalapeno to fry. The jalapeno will flavor the olive oil and add some heat to the fish. Let it fry for only a few minutes and remove before it burns. Take the tilapia and coat it with some olive oil and salt+pepper. Gently place the fish in the pan. Don’t touch it. Let it crisp up before you turn it over. Tilapia is a delicate fish so if you try to mess with it too much, it can fall apart. It only takes about 3-4 minutes per side. Once it’s nice crispy on the outside, but still moist in the inside, take out of the pan and set aside.

3. Assemble the taco. We heated the flour tortillas in the microwave for about 30 seconds. If you have a gas stovetop, I would definitely recommend heating up the tortillas over the flames for some added char. Place the cooked tilapia on the tortilla, topped with slaw and a drizzle of the cream mixture you set aside earlier. Garnish with cilantro and enjoy! Cheers!

Related Posts Plugin for WordPress, Blogger...
Print Friendly


  • Congratulations on starting your blog! I love it!

  • Tom and I love to make fish tacos! I have been looking for a better slaw recipe so I will definitely be trying this out this week! Thank you! The blog looks fantastic :)

    • Isabel

      Sweet! Thanks, Julia! I hope you do try it. I actually adapted the “cream mixture” for the slaw because the original recipe was a little bland. Let me know how you like it :)

  • […] Things is officially one today! My very first post debuted exactly one year ago today, and I made Tilapia Fish Tacos. It honestly seems as if I had been working on my blog for more than a year just because […]

  • […] very first recipe on Pretty Tasty Things was a Tilapia Fish Taco. It’s been a year and a few months since then and I still consider it one of my favorites. A few […]

Leave a comment

Stay Connected

Sponsors we love