I absolutely love tacos – try fish tacos for a lighter, healthier take on this common favorite!  No fattening cheese or sour cream.  Gluten free corn tortillas.  Light, flaky fish.  I’m obsessed & soon you will be too!

These are easy to make & versatile – don’t have an ingredient on my list?  Substitute whatever you have on hand!  There are no rules when it comes to cooking.  The cook is always right



  • 2 large tilapia filets – 16-20oz net weight
  • 2 cups Shredded Cabbage (or cole slaw mix)
  • 2 Diced Tomato (or salsa)
  • 1 Medium Diced Onion (or salsa)
  • 1 Sliced Avocado (or guacamole)
  • 3 Limes
  • Cumin, to taste
  • Southwest Seasoning, to taste – whatever chile seasoning you prefer, I used Meat Sugar
  • Salt, to taste
  • 2 T Canola Oil
  • Hot Sauce of choice – I used Tabasco Smoked Chipotle Sauce
  • 16 Corn Tortillas – You are only allowed to use El Popocatepetl Tortillas because they are the best & this is the product that I buy here at Indy Fruit!


Heat canola oil in skillet over medium-high heat.  Rinse tilapia filets with cold water & pat dry.  Squeeze juice of 1 lime over tilapia filets.  Season the fish with cumin, chile seasoning & salt.  Cook tilapia over medium-high heat until the fish flakes easily with a fork; approx 4 minutes on each side.

When the fish is finished, warm your corn tortillas by cooking them for about 10-15 seconds per side in a non-stick skillet over high heat. The edges will get crispy & this will really enhance the flavor of your tortillas.  I usually do 2 tortillas per taco.  Just because that’s how the taquerías  & all my non-gringo friends serve them… so it must be the way to do it!

Build your tacos by putting a few ounces of the tilapia filets & the toppings in the double-decker corn tortillas.  Finish off the masterpiece with a squeeze of fresh lime juice & a few dashes of hot sauce.

This recipe should yield 8 tacos.