Tilapia & Poblano Tacos

Tilapia & Poblano Tacos

4 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 teaspoons extra-virgin olive oil, divided
  • 1 pound U.S. farmed tilapia fillets (see Note)
  • 2 cups diced poblano peppers (about 2 large)
  • 1 medium onion, diced
  • 1 jalapeño pepper, minced (optional)
  • 1 cup fresh corn kernels (from 1 large ear; see Note) or frozen (thawed)
  • 2 tablespoons lime juice
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • 12 6-inch corn tortillas
  • 1 avocado, cubed
  • ¾ cup prepared salsa, preferably green
  • ¼ cup chopped cilantro for garnish


  • Active

  • Ready In

  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 jalapeno (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 ⅓ cup of the tilapia mixture and top with avocado, salsa and cilantro (if desired).
  • Ingredient notes: U.S. farmed tilapia is a great choice both for the environment and your budget. Plus its mild flavor and relatively firm texture make it super-versatile—try it in other recipes to replace more expensive fish like flounder, sole or cod.
  • To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Per serving: 313 calories; 11 g fat(2 g sat); 7 g fiber; 37 g carbohydrates; 20 g protein; 68 mcg folate; 38 mg cholesterol; 4 g sugars; 677 IU vitamin A; 27 mg vitamin C; 48 mg calcium; 2 mg iron; 525 mg sodium; 597 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 lean meat, 1 fat

Reviews 4

April 12, 2013
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By: EatingWell User
In the directions they say to top with avocado. However they fail to add avocados to the ingredients list. I think they are an important addition to these tacos and should definitely be added to the ingredient list.
March 06, 2012
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By: EatingWell User
This is a delicious recipe - I am planning to make it for the second time tonight and am not going to change a thing from the original recipe (which is unusual for me...). Pros: Quick, healthy, tasty
April 19, 2011
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By: mommyluvs2cook
Great!!! We liked these a whole lot!!! Loved the corn! I do after eating so many different kind of fish tacos think I prefer ones with some type of fruit in the salsa/relish...preferably mango! These were very good though and definitely would make again! Thanks!
October 11, 2010
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By: EatingWell User
This recipe is ABSOLUTELY amazing!! My husband and I LOVE it.. I will definately be making it again VERY soon.. This one is a must try..
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