Easy 136 min

Tilapia Fish Tacos

american_region asian caribbean european french greek mediterranean middle eastern region russian thai side main bread sweet spicy sour savory umami hard medium

Prep

38 min

Cook

98 min

Total

136 min

Ingredients (15)

cooking spray g

¼ teaspoon fajita seasoning g

4 (4 ounce) tilapia fillets g

¾ cup frozen white corn g

¾ cup canned black beans g

⅛ teaspoon fajita seasoning g

2 pineapple rings, cut into chunks g

½ small red onion, chopped g

3 teaspoons olive oil, divided g

12 (6 inch) corn tortillas g

¼ cup chopped fresh cilantro g

1 avocado, sliced g

⅛ head cabbage, chopped g

¼ cup sour cream g

½ lime, cut into wedges g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and cut each fillet into 3 pieces.

Meanwhile, coat a large skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove the skillet from heat.

Coat a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove the skillet from heat.

Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas and olive oil.

Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream, and a squeeze of lime.