This post may contain affiliate links. Read my disclosure policy.
Fresh and fast Tilapia Fish Tacos feature flaky, lightly spiced fish with a squeeze of lime juice wrapped up in warmed corn tortillas. Top with all your favorite taco toppings for a flavorful naturally gluten free meal!
Delicious Details
- Cuisine Inspiration: Mexican-inspired
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Why You’ll Love These Tilapia Fish Tacos
These easy tilapia fish tacos have been a family favorite for at least a decade, and I’m so glad to share this recipe with you. Now, I know that there are a lot of ways to make fish tacos, many calling for fried fish. I’ve even taken a shortcut and made Easy Fish Stick Tacos (bonus – my kids love these!). But I also like making them a bit lighter, though just as quick and easy.
I have been making my recipe for tilapia fish tacos for years. It relies on the fresh, natural flavors of white fish, a little taco seasoning, plenty of lime, and all the toppings. This is a super fast, light, and straightforward way to add a little seafood to taco night. I know you’ll love these, too.
- Light and fresh. You’ll see that the ingredients list for fish tacos with tilapia is short, and this is intentional. I like to keep this recipe unfussy, which makes it both light and quick.
- Simple. You don’t need to make this recipe complicated. In fact, I think it’s best to keep things simple! This allows the flavors of the fish to shine through. Then you can rely on whatever toppings you like to add flavor, or just serve them with an extra squeeze of lime.
- Adaptable. You can make these tacos as spicy as you wish, try another citrus such as lemon instead of lime, and change them up depending on your mood with different kinds of toppings from cheese to guacamole or slaw.
Recipe Ingredients
Here’s a look at what you need to make fish tacos using tilapia. Scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Tilapia: I buy fresh tilapia filets for my tacos, but you can also use frozen fish. Thaw the fish in the fridge before beginning the recipe.
- Taco Seasoning: I love adding my homemade Taco Seasoning to fish tacos! Store-bought seasoning also works.
- Oil: Use extra virgin olive oil or avocado oil.
- Lime: You’ll need the juice of one freshly squeezed lime.
- Tortillas: Your choice of corn or flour tortillas (gluten free, if needed).
- Toppings: Taco slaw, shredded lettuce, or shredded cabbage, salsa, guacamole or diced avocado, sour cream or Mexican crema, sliced jalapeno, red onion, crumbled queso fresco or cotija cheese.
Can I Use Other Types Of Fish?
Tilapia is a type of white fish that is affordable and readily available. Feel free to use other fish in this fish tacos recipe, but to keep a similar flavor profile I recommend using another white fish such as cod, halibut, snapper, or mahi mahi. You can also use this method for fish tacos with salmon, although they will have a slightly different taste and texture because it’s a different type of fish. Depending on the specific fish you use, you may want to adjust the amount of seasoning.
How To Make Tilapia Fish Tacos
I’ve put photos below to guide you through this simple and delectable recipe. Find the detailed instructions in the recipe card lower down.
- Season. Pat dry the fish and season with the taco seasoning.
- Cook. In a large skillet, heat the oil and cook the fish for 4-5 minutes on each side.
- Add lime. During the last 1-2 minutes of cooking add lime.
- Serve. Flake the fish into pieces and stuff it into warmed tortillas to serve with your favorite toppings.
Tips & Variations
Here are a few easy recipe tips plus some variation and topping suggestions to try the next time you make tilapia fish tacos:
- Bake the fish. Another way to cook fish is to bake it. Preheat an oven to 375℉. Rub each filet lightly with oil, then season them, place them on a foil-lined baking sheet, and bake for about 10-15 minutes until flaky.
- Blacken the fish. Another way to make fish tacos using tilapia is to blacken the fish. This method is similar to the one outlined in the recipe, but you’ll first heat the oil on high heat until it’s nearly smoking. Then, cook the fish for about 3 minutes on each side over high heat. You can even kick up the heat with blackening seasoning.
- Double the tortillas. You may have noticed that many restaurants serve fish tacos in two tortillas. Because corn tortillas are a bit less sturdy than flour tortillas, if you use corn tortillas, I recommend using two so that they don’t fall apart.
- Warm the tortillas. Another tip for helping corn tortillas hold their shape is to gently warm them before filling them with fish. Wrap the tortillas in foil and heat them for 10 minutes in a 350℉ oven. Or, pan-fry the tortillas in an oiled skillet for 30 seconds on each side.
- Toppings: You can use any toppings your heart desires on fish tacos, from guacamole Some of my favorite homemade toppings include my fresh recipe for Taco Slaw and Mango Avocado Salsa. I also like a healthy dollop of Creamy Southwest Dressing or Jalapeno Ranch Dressing atop fish tacos. And don’t forget my zingy Avocado Lime Crema recipe!
How To Store Leftovers
You can wrap leftover tacos in foil and store them in the fridge for up to 2 days. You can also store the filling separately in an airtight container for up to 2 days, and assemble the tacos right before you plan to eat.
Make It A Meal
This recipe for tilapia fish tacos makes a lovely light meal, and you can certainly enjoy it as is with a side of chips for lunch or dinner. I also like to round it out a bit more with a salad or an assortment of dips. Here are a few more suggestions:
- Rice and Beans. Just like your favorite Mexican restaurant, make some Cilantro Lime Rice and Instant Pot Pinto Beans. You can even skip the tortillas and make seafood burrito bowls!
- Mexican-inspired sides. A batch of Vegetarian Bell Pepper Nachos is wonderful with tacos. I also like Chili Lime Cauliflower and Butternut Squash or a Creamy Mexican Pasta Salad
- Chips. Make a batch of easy Air Fryer Tortilla Chips and place them on the table with fish tacos, along with salsa or guacamole. For a cheesy touch, make my melted Cheesy Mexican Dip!
- Use homemade wraps. My Gluten Free Tortillas are perfect to use in tacos. If you want them to be more taco-sized, make the wraps a bit smaller than I indicated in the recipe.
- Dessert. Finish a meal of fish tacos with a decadent dessert like Gluten Free Sopapilla Cheesecake and a mug of Mexican Hot Chocolate.
More Taco Recipes To Try
Tilapia Fish Tacos
Ingredients
- 1 pound tilapia filets
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil or avocado oil
- Juice of one lime
- 8 corn or flour tortillas (gluten free, if needed), warmed as instructed
Toppings:
- Taco slaw, shredded lettuce, or shredded cabbage
- Mango Avocado Salsa or your favorite and/or guacamole or diced
- avocado
- Sour cream or Mexican crema
- Sliced jalapeno and/or red onion
- Crumbled queso fresco
Instructions
- Pat the tilapia filets dry with paper towels and season on both sides with the taco seasoning.
- In a large skillet, heat the oil over medium heat. Add the fish and cook for about 4-5 minutes on the first side. Flip gently and cook for another 4-5 minutes until the fish is completely white and opaque, and flakes easily. During the last 1-2 minutes of cooking, squeeze the lime over the fish.
- Flake the fish into pieces and stuff it into warmed tortillas. Add your favorite toppings.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
