Fish Tacos Recipe

Fish tacos; Cooking Outside the Box with Chef John

For a light dish on a summer evening try these fish tacos. Unlike traditional tacos which feature fried fish, this recipe includes tilapia and a unique twist, pan-seared salsa.


The chipotle adds a nice smokiness to the salsa, but you can use any peppers you prefer.


From start to finish, this recipe takes less than 15 minutes.




4- 4oz tilapia filets
½ onion chopped
½ cup cilantro chopped
2 tomatoes diced

Juice of ½ lemon
1 chipotle pepper, reconstituted in ½ cup water

4 oz shredded low fat Colby cheese
8 six inch flour tortillas
2 tablespoon olive oil




Begin by preparing the salsa. Dice the tomatoes. Roughly chop the cilantro and then disce the onion. If using a whole lemon, gently roll the lemon before cutting to release some of the juices and then cut in half.


Heat a sauté pan, add one tablespoon olive oil. Then add the salsa ingredients: tomatoes, onion, cilantro, pepper and lemon. Turn the heat down to low and let simmer while you prepare the fish.


In a hot sauté pan add oil and the fish fillets. Once cooked approximately half way, turn and cook the other side. Note -- tilapia tends to stick to the pan.


Warm tortillas, place ½ of fish in the tortilla, top with salsa and a little cheese.


Serves 4


Nutritional Information Per Serving


Please note: Nutritional information does not include rice.


Calories - 420  
Fat - 11 g

Cholesterol - 55 mg

Total Carbohydrates - 46 g

Fiber - 3.6 g

Protein - 34 g