Cilantro Lime Tilapia Tacos

I am obsessed with Fish Tacos.  I also love the tastes of citrus and cilantro together so I was so excited when I found a Cilantro Lime Tilapia Taco recipe on SkinnyTaste. I love the Cajun Fish Tacos at Gordon Biersch, but theirs are topped with a homemade Remoulade Sauce.. So I figured, HEY, I'll make my own sauce and throw that on top of the tacos!

The sauce was AMAZING! That recipe is below.

1 cup mayo

2 tablespoons whole grain mustard ( I used Grey Poupon Country Style)

2 tablespoons ketchup

1 tablespoon lemon juice

1 tablespoon Worcestershire Sauce 

1/2 cup finely chopped scallion

1/4 cup finely chopped fresh flat leaf parsley

1 stalk finely chopped celery 

2 cloves garlic, minced

1 teaspoon paprika

2 teaspoons hot sauce

1/4 teaspoon fresh ground pepper

This almost tastes like a Chipotle sauce.. I LOVED IT. I wanted to send left over sauce to my mother's house so she could taste it, and so I could say HEY, I'm not completely worthless in the kitchen like my grandfather said I was shortly before I left for college.. He thought my lack of kitchen education would make me unmarry-able... He was such a sweet heart.

Now the taco ingredients and I also included the nutrition facts that are available on the SkinnyTaste website:

• 1 lb tilapia fillets, rinsed and pat dried
• 1 tsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, finely minced
• 2 jalapeño peppers, chopped (seeds removed for less heat)
• 2 cups diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• salt and pepper to taste
• 8 5-inch white corn tortillas
• 1 medium haas avocado, sliced
• lime wedges and cilantro for garnish

Cilantro Lime Tilapia Tacos
Skinnytaste.com
Servings: 4 • Serving Size: 2 tacos • Old Points: 7 pts • Points+: 8 pts
Calories: 319 • Fat: 12 g • Protein: 26.5 g • Carb: 33.7 g • Fiber: 9.7 g • Sugar: 3.6 g
Sodium: 76.2 mg (without salt)

Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.


Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!





Everything about this recipe was great except the use of Tilapia.. All the other flavors really over powered the flavor of the fish. If I make this again I will have to use a fish that will stand up better to all the flavors of the dish. I had to use so much Remoulade sauce to try and spice this up.. Even chicken would have been a better choice than Tilapia... Next time I am in an experimenting mood, I will try a different fish.

In this endeavour I found out that the Remoulade sauce would also taste delicious on Chicken tacos, and I will keep that in mind if I ever try such a thing.