Firm tilapia can stand up to the simple yet robust spice rub here. Double the basil-mayo mixture and use as a veggie dip or sandwich spread for lunch.

This Story Originally Appeared On cookinglight.com

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Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine paprika, 1/2 teaspoon salt, cumin, and ground red pepper in a bowl. Rub spice mixture evenly over fish pieces. Heat oil in a large nonstick skillet over medium-high. Add fish; cook 2 minutes on each side or until done.

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  • Combine remaining 1/4 teaspoon salt, mayonnaise, yogurt, basil, juice, and 1/2 teaspoon water in a bowl. Top tortillas evenly with carrot ribbons, radishes, avocado, fish, and mayonnaise mixture. Serve with lime wedges.

Nutrition Facts

354 calories; fat 15g; saturated fat 2g; protein 22g; carbohydrates 39g; fiber 8g; sugars 4g; sodium 507mg.
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