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Easy Tilapia Fish Tacos

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These Easy Tilapia Fish Tacos are one of my all time favorite Mexican recipes.

Not only are they absolutely delicious! They take less than 15 minutes to make. I like to serve these tacos with all types of salsa, such as the one you see here for my Pico de gallo . Also you can serve it with my award winning Jalapeno Peach Salsa as seen below.

ARRIBA MEXICO!

It’s that good guys, amo los tacos mexicanos! We make this in our house at least once a week.

Just make sure you have some either high quality fresh fillets or frozen always on hand and you can too.

ARE FISH TACOS HEALTHY

Yes, white fish is a lean protein then the taco shell itself is low in calories as well as the added ingredients and spices.

HOW TO MAKE TILAPIA FISH TACOS

  • You can use a high quality frozen fish for this recipe. Otherwise fresh fillets are always my top choice.
  • This type of fish can also be served in burritos, hard tacos or over rice with beans.

TYPE OF FISH TACOS

  • You can also substitute the tilapia for another white fish such as halibut or cod.
  • Shrimp too is also a popular option. 

WHERE DID FISH TACOS ORIGINATE

In Baja, California. Some say that the roots come from Japanese immigrants that made there way to Mexico in the 1950s – 1960 who brought them in.  Either way they this is a very MEXICAN recipe to most of us today!

TILAPIA FISH TACO SEASONING

  • Chili Powder
  • Cayenne pepper
  • Garlic Powder
  • Cumin Powder
  • Salt and pepper, to taste

These tasty tacos can be pulled together in less than 15 minutes.

Making for a super quick and tasty dinner option.

Just make sure to make the “pico de gallo” ahead of time.

But not to ahead of time as the tomatoes won’t be as fresh past a day!

WHAT TO SERVE WITH TILAPIA

  • Sour cream
  • Cheese
  • Avocado

WHAT IS PICO DE GALLO

These fish tacos are so darn delicious, pair them with fresh homemade “pico de gallo” and you can’t get a tastier or healthier fish tacos if you ask me.

It’s Mexican salsa y’all and it goes great with just about any type of Mexican food.

See below for the recipe!

Also don’t forget to squeeze some fresh lime juice over top the fish at the end.

This really helps the flavors to pop!

FISH TACOS FOR A CROWD

You can feed roughly 4 people with this recipe.

So if it’s just the two of you dining tonight then there certainly will be some leftovers.

If your wanting to feed more people, simply MAKE more by doubling the ingredients! 

Super easy to prepare too, all you are doing is a little prep work that takes less than 15 minutes.

If your wanting to serve this with the same  “pico de gallo” salsa you see in the picture here.

Be sure to make the salsa one hour ahead of time, as it’s best to let the salsa marinate which enhances it’s flavors. 

Check out my two favorite recipes for Pico De Gallo you will serious love them! 

  1. Pico De Gallo this goes great with these tacos.
  2. Cabbage Pico De Gallo this also goes great with these tacos.

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Looking for another way to make Fish Tacos? Try my Blackened Tilapia Fish Tacos

Instant Pot, Slow Cooker recipes

Mexican Pulled Chicken

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This Mexican Pulled Chicken is slow-cooked in Mexican green chili sauce and jalapenos, this melt-in-your-mouth smoky chicken is the perfect comfort zone. Pair it with fresh pico de gallo and rice and you’re in for a dinnertime treat!

And is little on the spicy side.

So if you are paring this with homemade pico de gallo (salsa fresca).

I would advise to omit the jalapenos in the salsa since the chicken has enough heat it it already.

But do not worry, it’s not too hot due to the addition of the chile adobo which give it a sweet smoky flavor as well.

Pair this dish with some full fat sour cream and you will have a more mellowed out dish. So if you like Mexican food just as much as me, then I’m more than certain this will become one of your new favorites.

Personally I can handle the extra heat, that is why I made my pico de gallo with jalapenos in it.

As you may know I really love spicy food, however my partner leans more towards sweet stuff and said he would prefer the pico de gallo to have no jalapenos in for this pairing.

This recipe is super easy to make, and packed with full of flavor so follow along.

All we are doing here is simply placing our chicken breasts into the slow cooker, along with 1/2 cup of mexican green chili sauce, a few adobo chilies, some chicken stock and our seasonings.

Then we are allowing it to simmer on medium to low heat all day, only to return to shred the chicken with two forks.

Then placing back into the pot to simmer/brown for a few minutes to allow the sauce to thicken up some. This dish is so tasty and is my new favorite way to eat pulled chicken.

Serve over a bed of jasmine rice, along with homemade pico de gallo and you will be in flavor heaven.

The nice thing about mexican food is that you can make a lot of it in a short period, and you can store any leftovers in the fridge for up to 3 days. I hope you enjoy, ARRIBA MEXICO!

Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with this pulled chicken.

Notes: Squeeze some fresh lemon juice overtop for a pop of extra flavor.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!