TILAPIA FISH TACOS

Tilapia Fish Tacos image

Refreshing, satisfying tacos. My roommate made this for me and they were the best tacos I've ever had, so I had to share the recipe!

Provided by CECE_14

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 15

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Ingredients

cooking spray
¼ teaspoon fajita seasoning
4 (4 ounce) tilapia fillets
¾ cup frozen white corn
¾ cup canned black beans
⅛ teaspoon fajita seasoning
2 pineapple rings, cut into chunks
½ small red onion, chopped
1 tablespoon olive oil, divided
12 (6 inch) corn tortillas
¼ cup chopped fresh cilantro
1 avocado, sliced
⅛ head cabbage, chopped
¼ cup sour cream
½ lime, cut into wedges

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces.
Spray a 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 skillet from heat.
Spray 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 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. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining 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.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 62.3 g, Cholesterol 47.3 mg, Fat 18 g, Fiber 13.7 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 293.4 mg, Sugar 8 g

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