Chipotle Lime Tilapia Tacos

Tilapia tacos, cabbage, shishito & carrot slaw, chipotle dressing, corn tortillas

5 / 5

450 cal

15 min

Leave A Review

Add Photo

Recipe Ingredients

  • (a) tilapia, poblano pepper, marinated cremini mushroom
  • (b) Chipotle Lime Rub
  • (c) red onion, green cabbage, carrot, pickled poblano
  • (d) chipotle avocado dressing
  • (e) corn tortilla
  • (f) cilantro

Equipment Needed

  • scissors
  • baking tray lined with foil
  • mixing bowl
  • tongs
  • seasoning plate
  • serving spoon
  • paper towel

Recipe Directions

  1. For best results, take the tilapia out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 450 degrees fahrenheit.
  2. Cut open the package of tilapia (a) and place on a plate. Pour the chipotle lime rub (b) on top and turn the fish over a few times on the plate to coat with the rub. Then transfer the fish to a baking tray lined with foil with the nice-looking “presentation” side facing up. Add the sweet potato (c) to the tray and season only the sweet potato with a pinch of salt and pepper. Do not season the tilapia.
  3. Place the baking tray of tilapia and sweet potato in your preheated 450 degree oven and bake for 8 minutes.
  4. While the fish and sweet potato are cooking, make the salad. Add the napa cabbage, scallions, cilantro and shishito peppers (d) to a mixing bowl. Season with a pinch of salt and pepper. Pour 2/3 of the avocado dressing (e) over top. Gently stir to coat the vegetables with the dressing.
  5. When the tilapia and sweet potato have cooked for 8 minutes, take the baking tray out of the oven. Check if the tilapia is done (it should flake apart with a fork and look white throughout). If the tilapia is not done, place back in the oven for another minute. Check again and repeat every minute until the fish is done.
  6. Cut open the package of tortillas (f) and wrap the tortillas in paper towel. Warm in the microwave for 30-60 seconds.
  7. Use a fork to flake the fish into chunks. Place the fish and sweet potato in your warm tortillas. Spoon the cabbage and pepper salad on top. Finish by drizzling the remaining dressing inside the taco.
Madison & Rayne Did You Know?

Beverage Pairing

Mexican Beer

Shared Photos

Customer Reviews

Stephanie Rank

This was so good! The chili crust for the fresh tilapia had a perfect heat, complemented by the sweet potato. The slaw was bright and flavorful. Very tasty!

September 17, 2020
Stephanie Rank

September 17, 2020
Stephanie Rank

September 17, 2020