How to make Tilapia Tacos with Cilantro Cream Sauce and Avocado Recipe - These tilapia tacos are packed with my favorite Mexican seasonings and topped with a creamy cilantro sauce. Tilapia cooks quickly, so you’ll have dinner on the table in about 15 minutes. Have the kids help set out all of the toppings for the tacos. Enjoy with my Spanish Rice.
Ingredients:
1 teaspoon extra-virgin olive oil
1 tablespoon plus 1⁄2 teaspoon fresh lime juice
1⁄4 teaspoon ground cumin
1⁄2 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1⁄4 teaspoon garlic salt
4 tilapia fillets (1 to 11⁄2 pounds)
4 ounces sour cream
1⁄2 cup chopped fresh cilantro leaves
1⁄4 teaspoon hot sauce, like Tabasco
8 corn tortillas or soft tortilla bread
2 cups shredded white cabbage
2 large avocados, peeled, pitted, and diced into 1⁄2-inch pieces
Method:
1. Heat the olive oil in a large skillet over medium heat. Add 1 tablespoon of the lime juice and swirl to coat the pan.
2. Add the cumin, 1⁄4 teaspoon of the salt, 1⁄4 teaspoon of the pepper, and the garlic salt to a small bowl, mix to combine, and rub over both sides of the tilapia fillets. In batches, place the tilapia in the skillet and cook until the fish flakes easily with a fork, 3 to 4 minutes per side.
3. To make the sauce, add the sour cream, cilantro, hot sauce, and the remaining 1⁄2 teaspoon lime juice, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl and stir to combine.
4. With 2 forks, shred the fish into bite-size pieces. Divide the fish among the tortillas, top with shredded cabbage, and drizzle with the cilantro-cream sauce. Top with the avocado and serve.
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| Tilapia Tacos with Cilantro Cream Sauce and Avocado |
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