Tilapia Tacos for Taco Tuesday!
Delicious, tangy, and light…perfect for a summer edition of Taco Tuesday! Bonus: These are gluten free!!
Boyyyy do I have a TREAT for you today…it’s TACO TUESDAY!!!
Easy, fast, AND affordable are just three of many adjectives to describe tonight’s dinner (You could also use delicious, tangy, summery, spicy…the list goes on!). This will be your best taco tuesday yet (as promised last week!)!!
These seared tilapia tacos with mango black bean avocado salsa are TO DIE FOR. Literally.
Tilapia is a mild white fish, providing 26g of protein per 3.5 ounce serving! It’s rich in omega 3 fatty acids (DHA & EPA!!!), and is a low mercury-containing fish!
It’s gentle (but not boring!) flavor is perfect for kids (or adults!) who don’t enjoy “fishy fish.” The DIY aspect of tacos also scream kid-friendly…so get your entire family involved in the assembly. Bonus — kids who get involved in food preparation are more likely to try new flavors, expand their palates, and enjoy healthy foods!
Get your pans heated because this dinner is coming together FAST!!!
- 8 small corn tortillas
- Salt and pepper to taste
- ¼ cup flour (you won’t use all of it!)
- 2 tilapia fillets (~4 oz each)
- 2 tsp olive oil
- 1/2 lime (to taste)
- Optional: Red chili flakes
- In a dry pan, lightly toast the tortillas until they begin to color, then place them in a clean dry cloth towel to steam.
- Pat tilapia filets dry. If using frozen filets, make sure they are completely defrosted.
- Season the tilapia filets with salt and pepper to taste. If you like a spicier dish, add red chili flakes. Then, spread flour over a large dinner plate. Dredge the fish in flour.
- Heat the oil in a large sauté pan over medium high heat.
- Once heated, place fish in the pan, cook for about 1-2 minutes before turning, then cook until done, about 1-2 minutes more.
- The fish should be flaky when done. Turn off heat, and flake fish in the pan. Squeeze lime juice over the fish while hot, but before assembly.
- Distribute among corn tortillas and top with mango black bean salsa (recipe featured last week).
In a dry pan, lightly toast the tortillas until they begin to color, then place them in a clean dry cloth towel to steam.
Pat tilapia filets dry. If using frozen filets, make sure they are completely defrosted.
Season the tilapia filets with salt and pepper to taste. If you like a spicier dish, add red chili flakes. Then, spread flour over a large dinner plate. Dredge the fish in flour.
Heat the oil in a large sauté pan over medium high heat.
Once heated, place fish in the pan, cook for about 1-2 minutes before turning, and cook until done, about 1-2 minutes more.
The fish should be flaky when done. Turn off heat, and flake fish in the pan. Squeeze lime juice over the fish while hot, but before assembly.
Distribute among corn tortillas and top with mango black bean salsa (recipe featured last week).
