Skillet Fish Tacos with Avocado Crema

I love quick & easy meals .. I mean, who doesn't?! Fish tacos, yes please! Enjoy!!

Prep time: 30 min | Total time: 50 min


4 Tilapia Filets (Tip: 1 Tilapia filet will make 2-3 tacos)
1 Tablespoon Chili Powder
½ Tablespoon Cumin
½ Tablespoon Salt
½ Tablespoon Pepper
1 Teaspoon Canola Oil
Juice from Half a Lime

1 Haas Avocado
2 Tablespoons Fat Free Greek Yogurt
½ Tablespoon Cumin
1 Jalapeno (Remove seeds to make less spicy)
1 Tablespoon Onion Powder
½ Cup Cilantro
1 Garlic Clove
2 Tablespoons Water (Add more water if desired to thin out sauce)
Juice from 1 Lime
Zest of Half of Lime

6 Corn Tortillas
Shredded Cabbage
Queso Fresco


  1. Rinse tilapia filets and pat dry.
  2. In small bowl, mix chili powder, cumin, salt, and pepper.
  3. Gently rub spice mix onto each side of tilapia filets.
  4. Put tilapia filets in a zip lock bag and marinate in refrigerator for 30 minutes to 1 hour.
  5. In a non-stick skillet, over medium-low heat warm up corn tortillas for 2 minutes on each side. Set aside for later.
  6. While fish is marinating, make the avocado crema.
  7. Add avocados, Greek yogurt, cumin, jalapeno, onion powder, cilantro, garlic, water, lime, and lime zest in a food processor (or blender).
  8. Mix will and refrigerate for later.
  9. Heat oil in a cast iron skillet over medium heat, cook tilapia each side of the tilapia for about 5 minutes.
  10. Cover fish with lime juice and cook for 1 more minute.
  11. Remove fish from skillet and gently cut fish into strips.
  12. To assemble tacos
  13. On top of corn tortilla, add fish and top with shredded cabbage, avocado crema, fresh cilantro, lime juice and Queso fresco.

Nutritional Information




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Wednesday, 25 November 2020

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