Description
These flavorful Fish Tacos feature marinated tilapia filets seasoned with a zesty blend of lime, garlic, and spices, pan-seared to perfection and topped with a creamy chipotle lime crema. Perfectly balanced with optional fresh garnishes like angel hair slaw and queso fresco, this dish offers a vibrant and easy-to-make meal ideal for a casual dinner or gathering.
Ingredients
Units
Scale
Marinated Tilapia
- 1 1/2 lbs. Tilapia filets
- Kosher salt and black pepper, to taste
- 4 Tbsp. olive oil, divided
- Zest and juice of 1 lime
- 3 Garlic cloves, minced
- 3 tsp. chili powder
- 1 1/2 tsp. ground cumin
- 3/4 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
Chipotle Lime Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tsp. fresh lime juice
- 3 chipotle chilies in adobo sauce, finely chopped
- 1 large garlic clove, minced
- 2 Tbsp. milk
Optional Serving Garnishes
- Flour or corn taco shells
- Angel hair slaw
- Lime wedges
- Grilled corn
- Queso fresco
- Cilantro
Instructions
- Prepare the Tilapia: Pat the tilapia filets dry with paper towels. Season both sides generously with kosher salt and black pepper to enhance the flavor.
- Make the Marinade: In a 9×13-inch pan or a bowl large enough to hold the fish, combine 2 tablespoons of olive oil, lime zest and juice, minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Mix well to create the marinade paste.
- Marinate the Fish: Place the tilapia filets into the marinade and rub the mixture onto both sides thoroughly. Cover the pan or bowl and refrigerate for 20 to 30 minutes, allowing the flavors to infuse into the fish.
- Cook the Tilapia: Heat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Once hot, cook the tilapia filets for 2 to 3 minutes per side until the outside is nicely browned and the inside is flaky. Ensure the internal temperature reaches 145°F for safe consumption.
- Prepare the Chipotle Lime Crema: In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, finely chopped chipotle chilies in adobo sauce, minced garlic, and milk until smooth and creamy.
- Assemble the Tacos: Warm or lightly char flour or corn tortillas. Break the cooked tilapia into chunks and place them inside the tortillas. Top with optional garnishes such as angel hair slaw, cilantro, a spritz of lime, grilled corn, queso fresco, and a generous drizzle of the chipotle lime crema.
Notes
- Other delicious toppings for these fish tacos include corn salsa, fish taco slaw, cilantro lime slaw, guacamole, and pico de gallo.
- Ensure not to overcook the tilapia to keep it moist and flaky.
- For a spicier crema, increase the number of chipotle chilies or add some of the adobo sauce.
- Leftover crema can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 2 tacos)
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 65 mg
