Fish Tacos Recipe

Prepare marinade

In a shallow bowl or plate combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt and 1 tsp black pepper. Stir or whisk until uniform.

Marinate fish

Pat the 2 tilapia fillets dry with paper towel. Place fillets in the marinade and coat both sides. Let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Heat grill or pan

Preheat a grill or heavy skillet over medium-high heat. Brush grates or pan with 1 tsp oil or spray to prevent sticking.

Grill the tilapia

Place fillets on the hot grill or skillet. Cook 3–4 minutes per side (depending on thickness) until opaque, firm, and flake easily with a fork. Internal temperature should reach 145°F (63°C). Remove from heat and let rest 2 minutes, then flake into large pieces with a fork.

While fish cooks, combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 1/2 jalapeño (seeded and finely chopped), 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir and taste; adjust salt or lime as desired. Let rest 5–10 minutes to meld flavors.

Warm tortillas: heat tortillas on the grill or in a dry skillet 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Assemble tacos: Divide shredded lettuce and shredded cheese between 4 tortillas (about 1/4 cup lettuce and 2 tbs cheese per tortilla). Top each with equal portions of flaked grilled tilapia (about half a fillet per two tortillas) and 2–3 tbs pico de gallo.

Garnish and serve: Add a dollop (optional) of sour cream or crema, squeeze a lime wedge over each taco, and serve immediately.