This Baked Tilapia Fish Tacos recipe is an easy dinner that will take 30 minutes or less to make. The seasoned tilapia fillets are baked in the oven until flaky, then filled into soft tortillas with your favorite toppings. One of our family favorites!
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You guys know that we love easy meals on this blog. Whether you want easy recipes because life is busy or maybe because you don’t enjoy cooking, I get you. The great news is that serving easy dinners doesn’t mean that the meal is lacking anything – in fact, it might just be one of the favorite meals in your house. And this is one example in our house: Baked Tilapia Fish Tacos.
This Baked Tilapia Fish Tacos recipe is super simple, can be made in 30 minutes or less, and one of our family favorites.
Pre-2009, I never made any fish in our house other than fish sticks and even those weren’t very often. David always said he didn’t like fish, so I never made it. But, around 2009, we started incorporating healthier meals into our weekly menus.
Tilapia was the first type of fish I started serving for our dinners. It’s a great, mild flavored starter fish for anyone who’s not used to cooking or eating fish. Most of the time I would coat the tilapia with breading (like panko), but Baked Tilapia Fish Tacos involves no breading or batter.
You can use fresh or frozen tilapia fillets, but I almost always use frozen. I place thawed fillets on a greased baking sheet. The top of each fillet is brushed with a bit of olive oil (I *love* using my OXO Basting Brush for this). Then, each one is sprinkled lightly with a seasoning blend. You can either mix up your own seasoning or you could use a favorite seasoning blend that you have on hand. We usually use one of the seasonings that we have in our cupboard.
Some favorites seasoning blends for our Baked Tilapia Fish Tacos are:
- One & Done Seasoning
- McCormick Grill Mates Steakhouse Onion Burger with Garlic
- McCormick Grill Mates Seasoning Montreal Chicken Seasoning
Before popping them into the oven, you’ll squeeze a bit of fresh lime juice on top too.
The fillets are baked in the oven until flaky. While they are baking, I prepare all the toppings: shredded cabbage (we use a bag of coleslaw mix to make it easy), sour cream, avocado, and salsa. I also heat the tortillas. You can use corn or flour tortillas, whichever you prefer.
One of my favorite toppings for our Baked Tilapia Fish Tacos is a homemade Pineapple Mango Fruit Salsa. I don’t make it every time we have these, but I do try to because it’s so delicious paired with the fish.
Each person assembles their own Baked Tilapia Fish Tacos. One fillet is generally enough for about 2 tacos, but that really depends on the fillet size and the tortilla size. Each person breaks up the fish on their tortillas. Then, they are topped with whatever topping each person wants to use. We usually serve with black beans or refried beans with our tacos, and sometimes rice, fruit, or even tortilla chips with guacamole.
Baked Tilapia Fish Tacos Recipe
Baked Tilapia Fish Tacos
- 2 pounds tilapia fillets fresh or frozen that have been thawed
- 1 tablespoon olive oil
- 1 lime
- Seasoning or your favorite seasoning blend see below
- 12 corn or flour tortillas soft taco or fajita size
- Optional toppings: shredded cabbage, sliced jalapeno , salsa, sour cream, avocado, guacamole, lime wedges, cilantro
For Seasoning (optional):
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Pinch of cayenne pepper
To make seasoning: Mix together all seasonings and set aside.
Preheat oven to 375 degrees F. Grease baking sheet with non-stick cooking spray.
Rinse and pat dry thawed tilapia fillets. Place fillets on the baking sheet. Brush the top of each fillet with olive oil. Season with seasoning blend and squeeze lime juice over the top of the fillets.
Bake for 15-20 minutes or until fish is opaque and flakes easily with a fork (test in the middle of your thickest piece). NOTE: Cooking time may need adjustment depending on the thickness and size of your fillets.
While fish is baking, prepare toppings and heat tortillas.
To assemble tacos: place desired amount of fish, broken up slightly, lengthwise in the middle of your tortilla. Top fish with desired toppings and serve.
--If using the seasoning blend in this recipe (or another salt-free seasoning), you may wish to season your fillets with salt and pepper before baking.
--Serving is 2-3 tacos per person
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