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20 minute dinner recipes

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Tilapia & Poblano Tacos


From EatingWell:  EatingWell on a Budget (2010)

Here’s a quick take on fish tacos: just sauté fish, onions and peppers and serve with tortillas and some simple toppings. Poblano peppers vary immensely in heat level and tasting them is the only way to judge how hot they are. So before cooking, taste your poblanos and add a pinch of cayenne or a jalapeño if you want more heat. Use green bell peppers if you want a milder taco.

6 servings, 2 tacos each | Active Time: 35 minutes | Total Time: 35 minutes



  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tilapia and cook until opaque in the center, 2 to 3 minutes per side. Transfer to a plate and flake with 2 forks.
  2. Add the remaining 1 teaspoon oil to the pan and reduce heat to medium. Add poblanos, onion and jalapeño (if using) and cook, stirring often, until softened and starting to brown, 4 to 6 minutes. Stir in corn, lime juice, cumin, oregano and salt. Cook, stirring often, until heated through, 1 to 2 minutes. Stir in the fish and any accumulated juice from the plate.
  3. Wrap tortillas in paper towels and heat in the microwave on High until warm and pliable, 30 seconds to 1 minute. Fill each tortilla with about 1/3 cup of the tilapia mixture and top with avocado, salsa and cilantro (if desired).


Per serving : 344 Calories; 11 g Fat; 2 g Sat; 6 g Mono; 38 mg Cholesterol; 43 g Carbohydrates; 20 g Protein; 7 g Fiber; 590 mg Sodium; 602 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 lean meat, 1 fat

Tips & Notes