Several years ago, I stumbled upon this recipe when I was searching for quick and easy weeknight dinner ideas. Our family LOVES Taco Tuesday!!! However, I was looking for a spin on the traditional tacos and, lo and behold, I found this mouthwatering recipe. I quickly scanned the recipe (originally posted here), made some adjustments and got to work. These were such a hit with my family that they quickly became a favorite. It has been one of our go-to recipes for years. Trust me, these tacos will not disappoint!!!

Start by rinsing off the tilapia filets. Pat them dry and season both sides of the tilapia with your favorite cajun seasoning (I personally love this cajun seasoning. McCormick’s also makes a great cajun seasoning). Once seasoned, place the filets in a lightly greased baking dish. You’ll bake them at 375 degrees for about 15-20 minutes. Yes, they’re that easy! You can also add a little bit of oil to a cast iron skillet and cook the tilapia this way, but I like to keep this recipe on the lighter/healthier side.

While your tilapia is baking, you’ll want to prepare your Jalapeño Lime Cream Sauce. This sauce is so amazing! You simply cannot make these tacos without this sauce. It’s like an explosion of flavors in your mouth 🙂 There is a bit of a kick because of the jalapeños, but depending on how much heat you can handle you can always add more or less to your sauce. Start by combining the Greek Yogurt, lime juice, cilantro and jalapeños in a food processor; process until smooth. Set aside for now.

Next, slice an avocado and chop up some cilantro.

Lastly, grab your favorite tortillas and start assembling your tacos. Our family is divided on tortillas so I usually end up making both corn and flour tortillas. Top with cilantro lime rice (recipe here). Next, add a layer of black beans, then the cajun tilapia and the jalapeño cream sauce. Add some sliced avocados and a little bit of cilantro. Don’t forget the Cholula sauce!!!  

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