There’s no one way to make a great fish taco. In fact, the Tuesday-night dinner staple—which first surged in popularity in 1983—comes in all shapes and sizes. Some recipes call for grilled or baked fish, others require a light and crispy batter. While many home cooks prefer to make theirs with white fish like halibut, cod and Tilapia, some chefs choose to experiment with prawns and other seafood.
No matter which direction you take your fish tacos in, one thing’s for sure: they’re bound to be delicious.
With a dash of taco seasoning and a squeeze of citrus, this recipe lets Tilapia—known for its mild taste—be the star. For those that prefer their fish tacos with a little extra sauce and garnish, the cilantro-lime crema is the perfect complement. Made with mayo, sour cream, lime, garlic and cilantro, it balances the dish in terms of both flavor and texture.
Keep it simple with these two components, or try adding things like avocado, pickled vegetables, thinly sliced cabbage or homemade pico de gallo. You really can’t go wrong with a fresh summer recipe like this—especially not if you enjoy it poolside.
Tilapia Tacos with Cilantro-Lime Crema
- 4 frozen Regal Springs Tilapia loins thawed
- 2 tbsp taco seasoning
- olive oil
- Lime wedges to serve
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 lime zested and juiced
- 2 tbsp agave (or honey)
- 1 clove garlic
- ½ cup cilantro
- ¼ tsp salt
Mix all ingredients for the cilantro-lime crema in a food processor or blender. Transfer to a jar or squeeze bottle and refrigerate until you’re ready to serve.
Pat thawed Tilapia loins dry with a paper towel. Season on both sides with 1 to 2 tbsp of your favorite taco seasoning.
Set a large stainless steel or heavy cast-iron skillet over medium-high heat until the pan is hot but not smoking, about 3 minutes. Add oil. Cook the Tilapia loins, about 4 minutes per side or until the fish flakes easily with a fork. Serve immediately with tortillas, cilantro-lime crema and lime wedges.
Calories are per serving.