Fish Tacos in Crunchy Shells

Fish Tacos in Crunchy Shells

Serves 4

All the flavor and crunch everyone loves about traditional tacos, with a fish twist.

  • 2 (6-ounce) packages frozen responsibly farmed tilapia fillets, thawed
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 tablespoon fresh lime juice
  • 8 blue or yellow corn taco shells
  • 2 cups shredded lettuce
  • 1 large tomato, chopped
  • 2 green onions, thinly sliced
  • 1/2 cup shredded Monterey Jack cheese
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Preheat the oven to 425°F. Arrange fish in a single layer on a baking sheet lined with parchment paper. In a small bowl, mix cumin, salt and cayenne, if using. Sprinkle evenly over both sides of fish. Bake until golden brown and flesh begins to flake, 9 to 11 minutes. Transfer fish to a medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.

Nutritional Info: 
Per Serving:220 calories (80 from fat), 9g total fat, 1g saturated fat, 45mg cholesterol, 200mg sodium, 18g carbohydrate (3g dietary fiber, 2g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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