Spicy Fish Tacos

Spicy Fish Tacos

Spicy Tilapia Tacos with Tangy Mango Crema


  • 1/2 cup non-fat, plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup red onion, chopped
  • 3/4 cup fresh mango, peeled, pitted, and chopped
  • 2 tablespoons fresh lime juice (juice of 1-2 whole limes, depending on size)
  • 1 teaspoon cumin
  • 2 teaspoons blackened seasoning
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons brown sugar
  • 4 (6-ounce tilapia fillets)*
  • 1 tablespoon canola oil
  • 8 (6-inch) corn tortillas
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup shredded cabbage
  • 1 lime, sliced into wedges, optional for garnish

Note: I like to use tilapia fillets since they are usually easy to find, inexpensive, a consistent size and thickness, and have a mild flavor. However, any mild, white fish would work great in this recipe.


To make the creama

  1. Place the first 7 ingredients (through cumin) into a food processor
  2. Process until well-combined and almost smooth. Set aside

To make the tacos

  1. Combine the blackened seasoning, Old Bay seasoning, and brown sugar in a small bowl and stir to mix
  2. Rub seasoning mixture evenly on the tilapia fillets
  3. Next, heat the oil in a cast iron (or non-stick) skillet over medium-high heat
  4. Cook the fillets in the hot skillet for 3-4 minutes on each side, or until done
  5. Lastly, heat the tortillas according to package directions. Using 1 tortilla per taco, top evenly with the cooked fish, mango creama, cabbage, and avocado slices
  6. Garnish with lime wedges on the side, if desired
  7. Makes 4 servings (2 tacos per serving)

Nutrition facts per serving: 430 calories, 12g fat, 2g saturated fat, 0g trans fat, 85mg cholesterol, 720mg sodium, 41g carb, 5g fiber, 8g sugar, 40g protein, 40% Daily Value (DV) vitamin C, 8% DV iron, 8% DV vitamin A.


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