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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.


Credit: Jacob Fox

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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).


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 Facts

313 calories; protein 19.8g; carbohydrates 36.5g; dietary fiber 7.1g; sugars 3.7g; fat 10.9g; saturated fat 1.5g; cholesterol 37.8mg; vitamin a iu 677.3IU; vitamin c 26.5mg; folate 67.5mcg; calcium 47.6mg; iron 2mg; magnesium 48.5mg; potassium 597.1mg; sodium 524.6mg; thiamin 0.1mg.

2 starch, 2 lean meat, 1 fat