If you need to get dinner on the table STAT, here’s a quick recipe for chili lime fish tacos. It’s 15 minutes start to finish for one serving, and probably 30 minutes altogether for a family dinner.
Tilapia is one of my favorite fish to cook with. Chefs and restaurateurs probably abhor that statement, but it’s inexpensive and versatile. It also cooks quickly. This recipe asks for 5 to 6 minutes per fillet on a George Foreman grill.
Protips: Add cilantro if you’re into that sort of thing. Store-bought sweet chili sauce and a little pico de gallo instead of salsa is also great on fish tacos.
I’ve also tried the Mayo Clinic ground turkey tacos recipe as is; it’s quick, easy and tasty, but since moving to Florida I’ve become partial to fish tacos. I think you will be, too, after you try this recipe.
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Chili lime fish tacos
Prep time: 10 minutes
Cook time: 5 to 6 minutes per fish fillet
What you need:
Tilapia fillets (I buy the frozen bag at Publix and always pull one for the fridge so it's defrosted and ready. One fillet makes two tacos.)
Mayo Clinic taco seasoning rubbed on both sides of fish pre-grilling
Fresh avocado cut into fourths
Fresh limes cut into wedges
Instructions: Plug in George Foreman grill and preheat for 10 minutes. If necessary, defrost as many tilapia fillets as needed under cool running water for 10 to 15 minutes. While grill is preheating, cut avocado into fourths and scoop out. Set aside.
Assemble taco seasoning in a bowl and rub onto both sides of all fish fillets. Grill fish for 5 to 6 minutes in George Foreman or 2 to 3 minutes on each side in medium-high skillet. Do not overcook.
While fish is cooking, heat tortillas in microwave for 10 to 15 seconds. When fish is finished, assemble all ingredients in tortilla with a squeeze of lime, roll up and enjoy.