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Tilapia Tacos Recipe

Tilapia Tacos Recipe photo by Taste of Home

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I absolutely love fish tacos and wanted to create a slimmed-down recipe so I could enjoy them anytime I wanted. I never have any complaints when I serve these for dinner!&mdashJade Peterson, Portland, Oregon

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Tilapia Tacos Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 egg
1 tablespoon fat-free milk
1/2 teaspoon green hot pepper sauce
1/2 cup cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon pepper
4 tilapia fillets (4 ounces each), cut lengthwise in half
4 teaspoons olive oil
1 can (15 ounces) Southwestern black beans
8 corn tortillas (6 inches), warmed
3 plum tomatoes, chopped
2 cups shredded cabbage
1/2 cup salsa verde
1/4 cup minced fresh cilantro
1 medium lime, cut into 8 wedges

Directions

Preheat oven to 375°. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl, mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating adhere. Place on a baking sheet coated with cooking spray. Drizzle tops with oil. Bake 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges. Yield: 4 servings.

Nutritional Facts 2 tacos equals 438 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 567 mg sodium, 57 g carbohydrate, 12 g fiber, 34 g protein.

Originally published as Tilapia Tacos in Taste of Home April/May 2013

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Tilapia Tacos

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Reviewed on Apr. 18, 2013 by mattandlisahowry

This was an awesome recipe. I bought some tortilla crusted tilapia and baked it instead of making the coating. My husband and daughter loved them. I love that it keeps in line with our conversion to more healthy recipes. Thanks to Jade Peterson from Portland, Oregon for this great recipe.

Reviewed on Apr. 18, 2013 by cookinNC

This was my first time making fish tacos: they were good. I did make some changes which probably don't keep it quite as slimmed down. I omited the salsa verde (I just don't care for it.) and added cheese and sour cream. Next time I will also add fresh salsa.

Reviewed on Mar. 29, 2013 by rhonda1

I had never tried fish tacos so I was really excited about this recipe when I saw it. It wasn't awful tasting but it lacked something. It was kind of dry tasting and it was not because of overcooking the fish. It needed something. I will not make it again.