Simple and easy , Healthy Smoky Tilapia Tacos Recipe


Smoky Fish Tacos with Fennel Cabbage Slaw

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EASY FISH TACOS | with BEST fish taco sauce

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Preheat broiler to high. Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a. Combine first 4 ingredients and 1/4 teaspoon salt.

Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork. Preheat broiler to 550 degrees F. Combine garlic powder, paprika, coriander, and black pepper. Brush fillets with oil, and sprinkle with.

Place the fish fillets on the baking sheet and drizzle with the olive oil. In a small bowl, whisk together the garlic powder, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture over the fish and rub to coat.

Bake 20-25 minutes, or until the fish is opaque and flakes easily. Cook tilapia according to the thickness of the filet, about 1 to 2 minutes per side. Top your fish tacos with all your favorite ingredients: guacamole, pico de gallo, jalapenos, sour cream. In a nonstick pan, heat over medium high heat the oil and then add the tilapia.

Season with half the lime juice, salt, cumin and southwest seasoning. Once that side is cooked, flip and season, cooking till golden. Heat a small pan over medium heat and then spray with cooking spray. Place all taco ingredients (tilapia, coconut oil, and spices) into a gallon sized ziplock baggie.

Marinate 30 minutes. These low-fat tilapia tacos feature corn tortillas filled with tender pieces of sautéed fish, grilled onion, grilled bell pepper, and sliced jalapeño pepper. Slice the onion just before placing it on the grill.

Try this recipe: Fish Tacos With Cabbage-Carrot Slaw and Spicy Crema Tilapia offers lean protein and a mild base for all the zesty flavor from adobo sauce, chili powder, and cilantro. Tilapia is a low-fat, high-protein fish that is among the most affordable options fish in the U.S. Comparing tilapia to other meats, its overall fat profile is much better than many animal sources of.

List of related literature:

The tilapia in Grilled Tilapia Fish Tacos with Corn Salsa in the Recipe file which is located within the Culinary Nutrition website at, is lower in calories and fat because it is grilled.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

DIVIDE the mixture among the tortillas and top with sour cream, avocado, salsa, cilantro, and lime wedges.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add the bell peppers, onions, jalapeño, and taco seasoning and cook until the vegetables are tender and slightly browned, 8 to 10 minutes.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Fry tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until crisp and lightly browned.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add the corn tortillas, 2 at a time, and fry for 60 to 90 seconds on each side until golden brown and crisp.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Authentic beef enchiladas recipes fry the corn tortillas and then dip them in sauce to soften and season them.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Make sure to start with corn tortillas that have no preservatives and just three ingredients: corn, lime, and salt.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Add the cooled tomatillos, avocado, lime juice, cilantro, and salt to the jalapeño mixture.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

Throw in a tablespoon of the Taco Seasoning and a squeeze of fresh lime juice, and continue to sauté for 30 to 45 minutes to caramelize the onions and peppers.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Add the salmon, avocado, scallion, red onions, cilantro, and salt.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Lime in the guacamole will kick up the flavor with the cilantro along with freshly diced tomatoes. Make sure you scoop out the seeds in the tomatoes first Romano tomatoes work best. Dice them finely. Also, if you bribe the fish first with the salt and chili seasoning an hour or so will really add flavor. Fresh lime juice in the brine helps with flavor as well.

  • Your recipes always have such a great combination of ingredients. Mahi Mahi is one of many fresh ingredients I miss since moving from Florida. Keep up the great videos Dani and be safe.

  • Great reipes but sometimes amount of ingredients, oven temperature, name of fish are not deciferable! and the translation sometimes is not so good, love to try all of them. Please help!

  • Like the salsa stuff or whatever you call it but shrimp does not have take 10 minutes to cook 4 minutes is good cooking shrimp that long is overcooked

  • Professional chefs the epitome of classy table manners. They either chew with their mouths closed when they have to eat in front of the camera or they eat off camera. They understand what we all learned about eating etiquette starting when we were 6 years old.

    Mukbang YT video creators the absolute trash of table manners. I’ll be so glad when that ridiculously stupid trend passes.

  • Damn Gordon…Enunciate a little better please… Every time he says peanuts in #2 it clearly sounds like he’s saying “penis”. Too damn funny!

  • Could you list out the times of the different recipes in the description, i looked up one specific fish recipe, i dont need the rest of the shit

  • Hubby loves Tacos.. these look Delicious Dani. Taco night today in our household:) I find Nutribullet super useful too..cant do without it.

  • Jamie Oliverneeds to practice making chapatis so he can roll it into a perfect round. Oblong tacosokay if it’s Jamie Oliver’s! ��. Sure it Tastes wonderful!

  • You need to leave the jalapeño’s seeds in to get that hot, spicy flavor, instead of using hot sauce. When we make sauces, we use only the vegetables and don’t add hot sauce, and we get some spicy stuff.

  • hi jamie< im carlos.. I really love your channel.. me and my daughters will cook something so, so, so goodddddd that u will lick your fingers..

  • I’m lost aren’t those veggies supposed to be crisp but like on their own crisp not sauteed and mooshy? This is just all shorts of wrong smh disgrace to Mexican street tacos

  • Made these fish tacos for dinner the other night, so easy and my family loved them. I used tilapia because my husband doesn’t really like fish, it came out perfect. The cilantro sauce is amazing, I made another batch the next day just to have it for salad dressing. Thank you for the recipe.

  • Hi greets from Mexico, one interesting fact, about tortillas metaphorically we can split the country in two parts, in the Northern Mexico where I’m from we use the wheat flour Tortillas, and in the southern mexico they use the corn flour tortillas, even the ingredients are kinda different, here we use a lot beef meat, shrimp and fish; so in the south they use a lot pig meat, grasshoppers, worms, ants etc

  • Just a tip I have learned from being a “fish monger” you should trim out the dark meat of any fish that you use before cooking. This darker meat acts like a filter for the fish and contains a much stronger taste than the rest of the fish.

  • I’m Puerto Rican and I love tacos. Being a veggie lover and this creativity is right up my alley. Def will make.

    Thank you Oliver!!

  • Wonderful Jamie! Can you please do some Ramadan recipes as well. 1.8 Billion people observing Ramadan atm mostly fasting everyday. This is one of your fan from them. Love and peace


  • Those fish tacos looks so colorful, healthy and delicious! I am always looking for more healthy recipes! I will check out your cookbook.

  • hi there Jaime, what is the recipe for the tortilla dough? thanks very much! I will make this delicious recipe, mmmm that red cabbage watered my mouth.:-)

  • Sorry Jamie but I’ve owned “T-Fal Cookware”, I will never buy another piece as long as I live! Over and above that, Love your cooking style! I have followed you for years! Keep up the good work!

  • Great recipe! They are not professionals, THEY ARE regular real people… Thank you for sharing it, it was sooo yoummy. Sooo many color, yum…

  • My wife and I fixed this tonight. OMG, it was fantastic! And you are right. It is the best fish taco sauce ever!!!

    Thanks for keeping us healthy. Plus we love cooking together now…

  • Hi Jamie I really like your vids cuz I cook very well but often lack the nutritional substitution knowledge, my main roadblock is that I am a college student and don’t have a whopping amount to spend on groceries to eat the best, would you make a vid explaining tips on how to cook healthily in a college students lifestyle thanks

  • Love that sauce idea. This is a very nice, easy and fresh meal to make. Especially if you make your own tortillas or flat bread which I do. Thank you Dani you are the best. ❤️❤️

  • FYI…The printable version of this recipe doesn’t include the cilantro in the sauce. I made it from the printable recipe and the sauce is white. I will go back and add the cilantro although it isn’t too bad without. I’m sure the cilantro will give it that vibrant green color as well as bump up the flavor a lot.

  • Dani love this recipe! Can’t wait to try! Have a question though, I’ve heard you should not eat Tilapia as it’s not raised to be a healthy food source. What are your thoughts?

  • Hello Dani!
    I really <3 your channel!
    Could you please make a video on how to make an organic homemaid kefir grains and kefir?I could really use this

    Thank you! much <3!

  • I made them today and they were wonderful. Used home made tortillas using Garbonzo Bean/Tapioca flour and I used tilapia. I didn’t have a bullet, so I used my food processor and it all turned out wonderfully. Love the freshness and the little kick in the sauce.

  • Hi Dani, I don’t normally eat tacos, and I hardly ever eat fish, but your video was so attractive I had to try the recipe. OMG! It is so good. I especially love your tip about the tortillas. I never made them this way before. Thank you. Love your recipes so much, can’t wait for the next video! xo

  • Gordon adds salt and pepper to his food like it’s going out of style. I add salt and pepper to my food too, but goddamn..
    Maybe that’s why he can’t sit still in every video: his blood pressure is probably through the roof.

  • Guys, do not throw away the stems of cilantro! That’s where all the flavor is stored! Since we cant use them in this recipe, just chop them up nd use them in literally any savory dish to brighten it up.. I love cilantro stems with my fish stew or veggie pancakes. Love it!

  • Omg Dani!! I love your recipe…thanks for your videos!! ������������
    P.S. any ideas how to make vegan rice pudding? ��
    Thanks again

  • I made these the other day. They are great. A big thumbs up from my hubby and son too:) One benefit during this awful time has been finding your channel and learning to cook and bake! My husband has lost 8lbs so far.

  • Your videos are amazing. I was inspired by your videos and even started making cooking videos and tried making pancakes for the first time������ and it did turn out very good. I am so happy to have found your channel​❤️

  • wow Gordon listening to you cook is like listening to meditation sounds. so smooth. lol. if i were the one married to you i’d sit in the kitchen just to look at and listening to you cook. lol.

  • Hi Danny! This recipe looks amazing. I have to try this one for my family. I love how much creativity and effort you add into your recipes. Your channel is my cooking channel that I go to when I want to impress my family with a good meal. Have a great weekend����

  • so i tried it out today and it was pretty good, the only thing was i put to much lime in the guacamole so if you try this out i’d suggest not using to much lime. thanks for the recipe hun��.

  • Dani, a true breath of fresh air, so versatile and always inspiring! I do not eat animals but will try this with grilled tofu or grilled halloumi cheese. Thank you Dani for yet another winner. You and family stay safe and please keep those recipes coming! x

  • Hello! This recipe looks delicious! I have a question about where you purchase your fish? For me, good fish is hard to find. Do you order it online? Thank you so much!

  • Why do people like cold tortillas for fish tacos? Every recipe i have seen, they don’t care that their tortillas are just sitting somewhere getting cold��

  • I know you don’t know me, but I’m a fan of yours. I watch all yours shows master chef, hell kitchen. I’m living in Dallas, Tx. On Dialysis and Disability. I need help in refixing the house that I would like to own.

  • This looks so good ��just one question is it possible to eliminate just jalapeños from the sauce? Because unfortunately, I am allergic to them..

  • Looks like the print version has been updated now. I printed it several days ago so the cilantro wasn’t there. Also noticed that below where it says Taco Sauce…combine… the cilantro isn’t there either. Added the cilantro and this really is as good as Dani say it is!

  • Hi Dani, thanks for the recipe! I love your channel and look forward to it every Friday! My fiance and I are starting to build our wedding registry and would love a video about your kitchen essentials (cookware, bakeware, utensils, etc.). What products do you like and what brands?

  • Please make a video on your go to homemade marinades. please make videos on marinades. It would help me use up what I have at home without having to go to the store. ������

  • why are white people so hellbent on celebrating cinco de mayo? what do you celebrate? us mexicans don’t even celebrate. make the tacos. eat them. and be done with it. ��

  • haddock is so expensive here in Florida. tacos are supposed to be a bargain meal. I wonder what fish caught in the gulf would work?

  • couple of questions:

    1. I often see people go into teflon pans with metal cutlery, while I learned to never do that to prevent scratching the coating. is there anything to it? or are modern teflon pans just better than they were 20 years ago?

    2. how do you eat these? it doesn’t look like you can roll them up when they’re this heaped with food:D

  • I’m a big fan ��
    You remind me of our youngest daughter. Looks great ��
    I love your enthusiasm.
    I’m an old guy about to reach 70 and you cross all generations and ethnic barriers with your recipes

  • I don’t understand the English thing about mushy peas n beans on toast. I won’t even mention blood pudding and pan fried tomatoes with breaskfast.

  • Jamie is the MAN. Didn’t do those tacos yet, but they look awesome. Anyone tried? I don’t like kiwi too much, I have a single doubt about using.

  • This sounds wonderful but I believe you left out the cilantro in the taco sauce? Am I wrong? There isn’t any in the taco sauce recipe. Maybe it’s my brain fog…….

  • From Texas. This is horrifying to watch. Sour cream don’t go in guac! And it’s called a fucking tortilla. Not a taco. It’s not a taco without stuff in it.

  • Just discovered your channel (from the banana oatmeal breakfast cookies video) and I am in LOVE! Your recipes are all SO accessible and no weird fancy/expensive ingredients you make healthy living and eating easier for all of us! Thanks so much, lots of love for this channel!

  • Fresh herbs aren’t supposed to cook with the rest of the ingredients. They lose their flavor. Piput them in when you finish the filling.

  • My 11 year old son enjoys cooking and baking. So grateful for the clean and simple dishes you upload for us to try. Now how to tackle the grocery shopping part��

  • Jaimie, these ingredients all look wonderful, and Im sure the taste is spectacular, but the plating and presentation is so far away from what authentic tacos are supposed to be.

  • Just made this for my husband and their the best shrimp �� baja tacos ��. He said he felt he was in South California again. He said the tacos were on fire �� I say their the bomb ��.

  • When he was first started pouring the old’ Bay seasoning I was like OMG stopppppppp! Cuz I’m straight from Louisiana I was oh Lordt help him
    Then he did it again

  • Happy Friday, CDFam! I hope you are doing well… staying safe and healthy. These fish tacos are SO good. They would be perfect for Cinco De Mayo, Taco Tuesday or literally any night of the week. Enjoy!

  • I hate when people come on somebody video to talk shit like SO TF WHAT if somebody else did this exact recipe y’all bitches act like y’all don’t COPY TF!!! Whoa child I had to let that out ����anyway good video loves

  • This looks weird and I’m sure it tastes nasty. My grandma who is from the Yucatán peninsula where the best shrimp tacos are made was upset at how you destroy those vegetables and shrimp and don’t get me started on the guacamole. Major cringe and don’t disrespect avocados like that ��

  • You some enchiladas in your life if haven’t would you like some yo show you how to cook some real Mexican shrimp tacos you for got the beer batter lemon and garlic salt and some spice in your life gurlllll��������������������

  • I’ve eating a million tacos in my life time time and have never seen any one eat their taco straight up instead of a slated angle. I LOVE IT!!!!.. I have to try it now lol! Keep making more sea food vidios guy’s my family and I enjoy them!

  • I’m trying this recipe tonight. The printed recipe does not have cilantro listed in the ingredients for the sauce but the video calls for 1/2 cup. Did I miss something. I’ve added the cilantro to my sauce. Can’t go wrong. Thanks

    እንዴት አድርገን በሰላጣ እና አቩካዶ አፒታይዘር እናዘጋጃለን? how to prepare apitayzer/side using avocado and lettuce mix…

  • Hey i have the same wooden bowl you were making guacamole in. I don’t cook with it i just serve chips in it or keep my fruit in it like a fruit basket.

  • Yall some haters how yall on her video telling her how to cook it how but yall go make yall own video and then comment on that.yal some negative ass people ain’t even taste the shit but yall know how its suppose to b cook everybody cook different damn