Inexpensive tilapia is readily available and makes an excellent debut in this taco recipe by Cooking Light. Broiling makes this a no-fuss fish dish that also packs plenty of fiber and protein.

under 16 mins
lunch dinner

Ingredients for servings


  • 1 teaspoon garlic powder

  • 1 teaspoon Spanish smoked paprika

  • 0.25 teaspoon ground coriander

  • 0.25 teaspoon freshly ground black pepper

  • 0.375 teaspoon teaspoon kosher salt divided

  • 2 tilapia fillets

  • 1 tablespoon olive oil

  • 1 tablespoon fresh cilantro finely chopped

  • 2 teaspoons canned chopped green chiles

  • 1 diced peeled avocado

  • 12 corn tortillas (6-inch)(certified gluten-free if necessary)


  • Preheat broiler to high.

  • Combine first 4 ingredients and 0.25 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.

  • Combine remaining 0.125 teaspoon salt, cilantro, chiles, and avocado in a bowl; lightly mash with a fork.

  • Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.

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