I love adding fish into our dinner menu whenever I can. This is a cheap and easy way to do it, Tilapia is a cheaper fish and very easy to prep and serve. These tacos are healthy! Low fat and also gluten free.
I ALWAYS double this recipe. We have 8 people eating here, and there are never leftovers. Every once in a while we have a little leftover and surprisingly the fish reheats very well in the microwave and makes delicious tacos for lunch the next day.
Start by removing the thawed fish from all packaging. Pat dry with paper towels. Combine all the seasonings in a small bowl. Sprinkle and rub the seasoning blend over all sides of the fish.
In a hot skillet, drizzle a little olive oil then lay the seasoned fish filets. Cook for about 5 minutes on both sides. When they are mostly cooked, use the sharp edge of a metal spatula to break the fish into large pieces.
Continue to turn and cook the large, cut up pieces till they are all cooked through. If you are doubling it like I do, then do the fish in two sections. When the first round is cooked, remove to a plate, then cook the rest in a single layer, same as the first.
Warm the tortillas in the oven with a little oil sprayed on.
Combine the cabbage mix, salsa and sour cream in a mixing bowl. Set aside. Prep and slice avocado.
Serve by stacking the avocado, fish and crunchy cabbage topping on a tortilla. I love to serve with rice and beans on the side.
- 4 white fish filets, I always use Tilapia about 1-1½ pounds
- 1 tsp Cajun or Creole spice blend
- ½ tsp cumin
- 1 Tbsp lime juice, or 1 packet of True Lime powder
- 1 tsp table salt
- olive oil
- 8-10 small tortillas I always use corn, you may use flour
- 2 cups cabbage coleslaw mix
- ¼ cup salsa
- 2 Tbsp sour cream
- 1 avocado, thinly sliced optional
- Remove all packaging from fish. Place on a plate with paper towels, and pat dry on all sides.
- In a small bowl measure the Cajun spice, cumin salt and True Lime. If you are using lime juice instead, set that aside for later.
- Heat a large heavy skillet while you sprinkle and rub the spices on all side of the fish filets. Drizzle a little oil in the hot skillet. Lay the filets into the hot skillet.
- Cook the fish over medium to medium high heat. Add a little oil as needed to keep from sticking. Turn the filets over after 5 minutes. Turn over again after 5 minutes. Use the sharp edge of a metal spatula to break the filets into large pieces. Continue to turn and cook till all the fish pieces are cooked all the way through. The fish will be light and flaky when done.
- If you did not use the True Lime packet in the rub, then squeeze the fresh Lime juice over the fish now after it is cooked.
- Heat the oven to 400°. Spread the tortillas out on a large baking sheet. Spray each tortilla on one side with olive or canola oil. Heat in the oven for 4 minutes. Remove and stack on a plate.
- Measure the cabbage mix, salsa and sour cream in a medium sized mixing bowl. Use tongs or a large fork to toss and blend together.
- Serve up by putting a few big pieces of fish on a warm tortilla, top with the cabbage topping and avocado if desired.