I’ve had this recipe rolling around in my head for a while. About a year ago my family and I moved from southern California to Nevada. Who’s with me when I say that socal has THE BEST Mexican food? Especially Baja Mexican food! So, with that being said – I have majorly been craving a good Baja fish taco!
Tilapia is a really mild fish. For those of you who don’t care for seafood – this is a stepping stone fish. It isn’t very strong and it can easily be flavored to taste however you want it to. It’s a thin filet so they cook up in a snap! If you’re looking for a quick dinner – this is it my friends! I love Desi’s parmesan tilapia – when you’re buying tilapia buy double and try out that recipe as well!
I seasoned these guys up with lots of baja spices and baked them in the oven. I also added a cilantro slaw that pairs perfectly with the fish in a taco.
I whipped up the slaw while the fish was baking and had dinner on the table in under 20 minutes.
I like the idea of serving this tilapia taco style – let the fam build their own. The slaw and the tilapia are musts, but go crazy with the toppings. I like avocado and jack cheese on mine. But sour cream, tomatoes, lime, and cilantro are dynamite additions as well.
So cook this up, sit down at the table, and imagine you are under a grass cabana in Baja.
- 3 tilapia filets
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1/4 tsp white pepper
- 1/8 tsp ground chipotle pepper
- 1 head cabbage, shredded
- 1 bunch cilantro, rough chopped
- 2 tbsp greek yogurt
- juice from 1 lime
- 2 tbsp salsa verde
- Corn Tortillas
- jack cheese
- sour cream
- In a small bowl combine cumin, chili powder, garlic powder, white pepper, and chipotle pepper. Stir to combine.
- Line a baking sheet with foil and spray with non stick spray.
- Add tilapia filets to the baking sheet and evening rub the spice mix.
- Bake at 375 for 10-15 minutes until opaque and flakey.
- In a large bowl combine all ingredients and toss to coat.
- Let sit for 10 minutes before serving.
- Refrigerate leftovers in an airtight container.
- On a corn tortilla layer cilantro slaw, tilapia - cut into bite sized pieces, avocado, cheese, tomato and other desired topping.