These fish tacos were easy to throw together and so delicious. My husband and I decided we wouldn’t change a thing about them and I’ll definitely be making them again!
Prep: 8-10 minutes
Cook: 10 minutes
- canola oil
- 4-6 tilapia filets- cut into strips
Batter to dredge fish in:
- ¾ cup flour
- 1 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
Tortilla and Toppings:
- Mexican cheese blend
- Fresh lime to squeeze over taco (The lime gives it a great finishing touch)
Pour canola oil into a large sauce pan and heat over medium-high heat. When the oil is hot reduce heat to medium. Dredge fish in batter and add to oil. Cook 4 to 5 minutes making sure to cook on both sides until golden brown.
Heat tortillas and compile tacos.
Serves: about 4 people
I know I have mentioned this before, but my husband and I do not like a ton of seafood. If something tastes very fishy I cannot eat it. Therefore, I love tilapia! It’s not a fishy fish and so I like it 🙂 This is Bobby’s Baked Tilapia from the Food Network. We both really enjoyed it (me especially mmm). This dish is flavorful, light, and best of all quick to throw together!
Prep: 5-10 minutes
Cook: 12 minutes
- Butter cooking spray
- 4 (6 to 8-ounce) tilapia fillets
- Salt and freshly cracked black pepper
- 1 lime, finely grated zest and juice
- 2 tablespoons butter
- 2 cloves minced garlic (this is my own addition)
- Note: If you like more zip add a seeded and diced jalapeno
Preheat oven to 425 degrees F. Coat a large cast iron skillet with a nonstick butter spray. Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, garlic, lime zest and lime juice. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.
I served this over jasmine rice which was a delicious combination!
Happy Eating 🙂