Photo: Jennifer Causey; Styling: Mindi Shapiro Levine
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
Est. added sugars 0g
How to Make It
Heat a grill pan over medium-high. Coat pan with cooking spray.
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.
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.
Divide fish, avocado, and tomato evenly among tortillas. Drizzle tacos evenly with mayonnaise mixture; sprinkle with cilantro. Serve with lime wedges.
We used grilled mahi vs tilapia. Found this recipe to be spicy (in a good way), creamy, crunchy and tangy. Did not have an avocado so used some wholly guacamole. Served this with a slaw with a lime mayo dressing.
I grilled the tilapia and the tortillas on our Traeger grill which gave these a more smoky flavor but I thought the tartar sauce was confusing with the avocado and tomato. I think there are better fish taco recipes on CL.
This was super easy and quick, and really quite good. The rub for the tilapia was tasty, and the mayo/pickle relish sauce was surprisingly good. I might sub fat-free greek yogurt for the mayo next time. Add a little tapatio to each taco and you're good to go.
This was indeed, knocked out of the park! Skeptics abound in my household...but all were pleasantly surprised, and it was every bit as good as I hoped it would be. Lots of flavors going on at the same time, making for a mouthwatering medley that was easy, yet presentable for even the most distinguished palate.