Made with AI
Tilapia Tacos
35 min 489 kcal per serving Medium
Ingredients
4 Servings
- tilapia fillets680 g
- small corn tortillas12 tortillas
- olive oil1 tablespoon
- shredded cabbage300 g
- avocado200 g
- plain Greek yogurt200 g
- medium limes2 limes
- garlic cloves2 cloves
- ground cumin2 teaspoons
- paprika1 teaspoon
- fresh cilantro10 g
- salt1 teaspoon
Instructions
- 1
Pat the tilapia fillets dry. Mix the cumin, paprika, and 3/4 teaspoon of the salt, then season both sides of the fish evenly.
- 2
Finely mince the garlic and chop the cilantro. Juice one lime and cut the second lime into wedges.
- 3
Prepare the sauce by mixing the Greek yogurt with the minced garlic, half of the chopped cilantro, half of the lime juice, and the remaining 1/4 teaspoon salt.
- 4
Toss the shredded cabbage with the remaining lime juice and set it aside. Slice or dice the avocado.
- 5
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned tilapia and cook for 3–4 minutes per side, or until opaque and easily flaked with a fork. Cook the fish to an internal temperature of 63°C (145°F).
- 6
Transfer the cooked tilapia to a plate and break it into bite-sized pieces.
- 7
Warm the corn tortillas in a dry skillet for about 20–30 seconds per side, until soft and pliable.
- 8
Divide the tilapia among the warm tortillas. Top with shredded cabbage, avocado, yogurt sauce, and the remaining cilantro.
