Fish Tacos: Difference between revisions

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Tilapia fillets are seasoned twice—once during the sear and once after—to create a deep flavor profile that pairs perfectly with a cool, salty queso fresco crema. This recipe is designed to be savory and satisfying while remaining mindful of cholesterol levels.
== Nutritional Information ==
 
{| class="wikitable" style="width: 100%; text-align: center;"
<div style="float: right; clear: right; margin: 0 0 1em 1em;">
! Calories !! Total Fat !! Cholesterol !! Sodium !! Protein !! Fiber
{| class="wikitable" style="width: 280px;"
|+ '''Per Serving (2 Tacos)'''
|-
! Nutrient !! Amount !! % Daily Value*
|-
| '''Calories''' || 280 kcal || 14%
|-
| '''Total Fat''' || 9g || 12%
|-
| &nbsp;&nbsp;&nbsp;Saturated Fat || 3g || 15%
|-
| '''Cholesterol''' || 45mg || 15%
|-
| '''Sodium''' || 680mg || 30%
|-
| '''Total Carbohydrates''' || 26g || 9%
|-
| &nbsp;&nbsp;&nbsp;Dietary Fiber || 4g || 14%
|-
| '''Total Sugars''' || 2g || 4%
|-
|-
| '''Protein''' || 24g || 48%
| ~280 kcal || 9g || 45mg || 680mg || 24g || 4g
|-
| colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" |  
*Percent Daily Values are based on a 2,000 calorie diet.
|}
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</div>
''*Estimates based on a serving of 2 tacos with corn tortillas.''
 
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== Ingredients ==
== Ingredients ==

Latest revision as of 01:41, 8 February 2026


Difficulty: Easy Prep: 15 mins Cook: 10 mins Yield: 5-6 Tacos

Nutritional Information

Calories Total Fat Cholesterol Sodium Protein Fiber
~280 kcal 9g 45mg 680mg 24g 4g

*Estimates based on a serving of 2 tacos with corn tortillas.

Ingredients

For the Fish

Item Quantity Notes
Tilapia fillets 5
Olive oil As needed
Lemon pepper seasoning As needed

Fish Seasoning

Item Quantity Notes
Chili powder 1 tsp
Paprika 1 tsp
Cumin 1/2 tsp
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Salt 1/2 tsp
Black pepper 1/4 tsp

Slaw

Item Quantity Notes
Shredded cabbage 2 cups
Diced cilantro 1/4 cup
Lime juice 1 tbsp
Honey 1 tsp
Salt 1/2 tsp
Black pepper 1/2 tsp

Queso Fresco Crema

Item Quantity Notes
Queso fresco 1/2 cup Crumbled
Milk 1 1/2 tbsp
Garlic powder 1/2 tsp
Paprika 1/2 tsp

Directions

1. Preparation

  1. Mix Fish Seasoning: In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
  2. Make the Slaw: In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit to allow the flavors to marry.
  3. Prepare Crema: Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until it reaches a smooth, drizzling consistency.

2. Cooking the Fish

  1. Sear: Heat olive oil in a large skillet over medium-high heat.
  2. Season: Add the tilapia fillets. Sprinkle each side generously with the lemon pepper seasoning.
  3. Cook: Fry for 3-4 minutes per side until the fish is opaque and flakes easily.

3. Finishing & Serving

  1. Toss: Transfer the hot fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are broken up into bite-sized pieces and evenly coated.
  2. Assemble: Serve in warm tortillas topped with the zesty slaw, a drizzle of the queso fresco crema, and sriracha sauce.
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