Tilapia Fish Tacos


I hope everyone had a wonderful holiday season and a Happy New Year!

Now that I have gotten my fair share of holiday food (a lot of it), I am ready to eat something light and flavorful. And when I want something for dinner that fills me up without making me feel unpleasantly full, I cook fish.

Fish is such a wonderful protein, and it’s my favorite for so many reasons. Because fish has such a light flavor and texture, it’s easy to add things too. Wanna bake salmon in pesto butter? Sounds yummy. Gonna grill some swordfish and top it with mango salsa? I am coming over for dinner. Fish is also extremely easy to cook. Baking fish in the oven has been my go-to this fall, and I can make dinner in 15-20 minutes if the entrée is fish. On top of all of these amazing things about fish, this lean protein is a great source of omega-3 fatty acids (the good kind of fats!). And since the American Heart Association  recommends eating two servings of fish per week, I am more than happy to oblige by making these Tilapia Fish Tacos.

Baking the tilapia for this recipe is a breeze, and my super-simple guacamole is citrus-y and perfect atop these tacos. Add whatever ingredients you fancy!

Tilapia Fish Tacos


  • 1 lb fresh tilapia
  • 2 Tbsp taco seasoning
  • 1 package whole wheat tortillas
  • 1/2 cup brown rice
  • 1 Tbsp vegetable oil
  • 1 can black beans, drained and rinsed
  • 2 avocados
  • 1/4 cup pico de gallo
  • 2 Tbsp red onion, minced
  • 2 limes
  • 1 tomato, diced
  • 2-3 leaves Romaine lettuce, sliced
  • Salt and Pepper

Super Simple Guacamole


  • 2 avocados
  • 1/2 cup pico de gallo
  • 1/4 cup diced red onion
  • lime juice, to taste
  • Salt and Pepper, to taste


  1. Preheat oven to 425 degrees Fahrenheit. Line a baking pan with aluminum foil. Place fish on pan and sprinkle both sides with taco seasoning. Cook tilapia in the oven for 10-15 minutes.
  2. While fish is baking, place 1/2 cup of brown rice with 1 cup of water, 1 Tbsp vegetable oil, and a sprinkle of salt in a saucepan on medium-high heat. As soon as water begins to boil turn heat to low and cover the saucepan with a lid. Remove saucepan from heat when the water has completely boiled off from the rice.
  3. Mash 2 avocados with pico de gallo and red onion. Add salt, pepper, and lime to taste.
  4. Assemble tacos as you please. Enjoy!

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