from Easy Meal Prep
You don’t have to wait for Taco Tuesday to make this awesome recipe. It’s the perfect way to include healthy fish and added vegetables to your diet. Tilapia is a nice mild fish to start with if fish is a new addition to your diet, but if you’re feeling more adventurous, you can use catfish or shrimp with this recipe too.
Ingredients
1 tablespoon (15 ml) extra-virgin olive oil
1/2 teaspoon smoked or regular paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Himalayan pink salt (use more or less to taste)
1/4 teaspoon cayenne pepper
1/4 cup (60 ml) fresh lime juice
1 pound (454 g) tilapia
8 corn tortillas
1 cup (90 g) shredded purple
cabbage, for topping
1 cup (70 g) broccoli slaw, for topping
Chopped fresh cilantro, for topping (optional)
Avocado Aioli, for topping
Lime wedges, for serving
Directions
In a small bowl, whisk together the olive oil, paprika, cumin, chili powder, onion powder, garlic powder, salt, cayenne, and lime juice. Pour the mixture into a large resealable plastic bag.
Add the tilapia to the resealable bag with the mixture, securely seal the bag, and squeeze and shake the bag to coat the fish with the spices. Let the fish marinate in the refrigerator for at least 10 minutes and up to 1 hour.
Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil.
Place the marinated fish, with the marinade from the bag, onto the prepared baking sheet and bake for 10 minutes, or until the tilapia is fully cooked and easily flakes with a fork. If you would like to add a golden color to the fish, set it under the broiler for 3 to 4 minutes, until slightly brown.
Remove the pan from the oven and use a fork to break up the fish into bite-size chunks. Set aside.
Equally divide the fish into 4 containers, storing the tortillas, any toppings, and lime wedges in separate containers and/or resealable plastic bags. Store in the refrigerator for up to 4 days. When you are ready to enjoy the tacos, microwave the fish for 30 to 45 seconds and warm the tortillas in a large skillet over high heat. Top with the cabbage, slaw, and cilantro (if using), and serve with the lime wedges and avocado aioli.
Yield: 8 tacos or 4 portions
(2 tacos per portion)
Prep Time: 30 minutes
Cook Time: 15 minutes
Nada’s Tips & Tricks: I love fish tacos, and this is a healthy and delicious version….and at a fraction of the cost in many restaurants. Change up the fish and toppings for different spins on a modern classic.
Content and images used with permission from Easy Meal Prep by Erin Romeo. Published by Rock Point, an imprint of The Quarto Group, copyright 2025. Photo credit: Alison Bickel Photography. https://www.quarto.com/books/9781577155065/easy-meal-prep
