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Fish Tacos in Crunchy Shells

Serves 4
Time 20 min
All the flavor and crunch everyone loves about traditional tacos, with a fish twist.
Special Diets:
Ingredients
  • 2 (6.0-ounce) packages frozen tilapia fillets, thawed
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 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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Exclusively for Prime members in select ZIP codes.

Method

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. 

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.

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.
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  • 2 (6.0-ounce) packages frozen tilapia fillets, thawed
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.