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Fish Tacos with Sweet Pickle Sauce

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 


Serves 4 (serving size: 2 tacos)

The creamy sauce offers a cool counterpoint to the bold blackening spices. Not in the mood for tilapia? The recipe is also great with chicken, sliced flank steak, or shrimp. Toss some avocado, tomato, and cilantro into the mix, and you're ready to knock Taco Tuesday out of the park.  


  • Cooking spray
  • 4 (5-oz.) tilapia fillets
  • 1 teaspoon chili powder
  • 5/8 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground cumin
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons sweet pickle relish
  • 8 (6-in.) corn tortillas
  • 1 ripe avocado, cut into 8 wedges
  • 1 medium tomato, cut into 16 wedges
  • 1/2 cup cilantro leaves
  • 1 lime, cut into wedges

Nutrition Information

  • calories 377
  • fat 12.4 g
  • satfat 1.6 g
  • monofat 5.8 g
  • polyfat 3.1 g
  • protein 33 g
  • carbohydrate 39 g
  • fiber 7 g
  • cholesterol 71 mg
  • iron 1 mg
  • sodium 556 mg
  • calcium 59 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a grill pan over medium-high. Coat pan with cooking spray.

  2. Sprinkle fish evenly with chili powder, 3/8 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and cumin. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Cut each fillet into slices.

  3. Combine mayonnaise, pickle relish, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Heat tortillas according to package directions.

  4. Divide fish, avocado, and tomato evenly among tortillas. Drizzle tacos evenly with mayonnaise mixture; sprinkle with cilantro. Serve with lime wedges.