Go directly to content
Crunchy Tilapia Tacos with Avocado Crema
- 9 hard shell tacos, for crunchy coating
- 2 tsp taco seasoning
- 1 lb ASC labeled tilapia fillets, thawed if frozen
- 8 flour tortillas
- 1/2 avocado, pitted and peeled
- 1/3 cup Mexican crema
- 1 to 2 chipotle peppers in adobo, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp lime juice
- 1 tsp fine sea salt
- 1 1/2 cups shredded green cabbage
Ingredients
Quick
Instructions / Directions
Serves: 4- Heat oven to 425° F. Line cookie sheet with foil
- Place taco shells in a one-gallon resealable food-storage bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
- Cut fresh or thawed frozen tilapia fillets into 3×1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet.
- Bake for 15 minutes, turning halfway through bake time.
- While the tilapia bakes, make the avocado crema by adding the avocado, crema, chipotle peppers, cilantro, lime juice and salt to a small food processor or blender. Pulse until a thick, smooth dressing forms. Alternatively, you can mash all ingredients in a bowl with a fork and stir until smooth. Transfer to a medium bowl and refrigerate until ready to serve.
- After 15 minutes, or until crispy, take fillets out of oven. Spread out the flour tortillas and add a scoop of cabbage on each. Lay two pieces of tilapia on top of each tortilla.
- Drizzle avocado crema over the tacos with a spoon and add any of your favorite toppings!