Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on Time
10 Mins
Total Time
21 Mins
Serves 6 (serving size: 2 tacos)

Sustainable Choice

Inexpensive tilapia is readily available and sustainable. Broiling makes this a no-fuss fish dish. The tilapia cooks fast, so make sure all the other components for the taco are ready before you put it under the heat.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.

Step 3

Combine remaining 1/8 teaspoon salt, cilantro, chiles, and avocado in a bowl; lightly mash with a fork.

Step 4

Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

MissVassy's Review

January 22, 2015
Great with the cream sauce from the CL Fish Tacos with Lime-Cilantro Crema and some cabbage.

sukeedog's Review

August 23, 2014
Tasty! The paprika lends a lovely smoky flavor. Doesn't beat our favorite CL fish tacos (which are the Fish Tacos with Lime-Cilantro Crema, but using the seasoning from the Bayou Catfish Filets recipe - SO GOOD), but it's always nice to mix it up. I did feel like these needed something else besides just the fish and avocado mash, so we added some shredded romaine for crunch.

Dorseyl's Review

August 20, 2014
These are simple but sometimes simplicity goes a long way with dinner. So while this isn't the most complicated or complex of meals, I really enjoyed it. And I really enjoyed that it only took 20 minutes to make! The avocado mash really makes these!

Abergmann's Review

August 17, 2014