Fish Tacos

I know it’s still a couple of days before Cinco de Mayo, but it’s not too early to plan a Mexican meal.

We’re having a little potluck at work with a Cinco de Mayo theme. I’m not sure what everyone else is bringing, but our office food parties never have let me down. (I’m planning on bringing some homemade salsa.)

Since I’m working on the actual date of the holiday (May 5), any celebration at home will have to be later rather than sooner, since we have a couple of salmon filets in the refrigerator that need to be cooked tonight.

So, I have a plan for a tasty meal Wednesday night. It’s fish tacos, and I’m looking forward to trying the recipe. It’s from Taste of Home magazine. Some of my favorite recipes have come from the magazine. One, for Czechoslovakian Cabbage Soup (with a couple of modifications), I absolutely love.

The fish for the taco recipe is tilapia, which is relatively inexpensive and very versatile.

Here’s how one student described the dish: “A cool sauce with just a bit of zing tops these crispy, spicy fish tacos. “I love this recipe. It’s great, guilt-free and doesn’t break the bank — always a good thing when you’re a college kid!”

And speaking of tilipia, Regal Springs Tilapia, the world’s largest producer of the mild-tasting, popular fish, is searching for the best family-friendly tilapia meal for no more than $15. Six finalists will receive cash prizes. The grand prize winner receives $5,000 and may appear on the company’s Web site and promotional materials. The contest ends Aug. 1.

Anyone in the 50 contiguous states and District of Columbia who is older than 18 and enjoys cooking fish can enter the contest. Recipes must be original and meals must include a tilapia entree, salad and vegetable or fruit to feed a family of four for no more than $15. Winners will be notified by e-mail and announced on the the company’s Web site by Sept. 1. Judges will base their decisions on the following criteria: creativity, ingredients, thoroughness of instructions and other such criteria as may be determined by Regal Springs Tilapia.

For complete contest requirements, officialrules and to enter the contest, log on to

Here’s the fish taco recipe. Maybe it will inspire you.

Fish Tacos
¾ cup fat-free sour cream
1 4-ounce can chopped green chilies
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
½ cup all-purpose flour
1 egg white, beaten
½ cup panko (Japanese) bread crumbs
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia in oil in batches for 4 to 5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish.
Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato.
Yield: 8 servings.

2 thoughts on “Fish Tacos

  1. Fish tacos are awesome. I prefer to use wild mah mahi. I understand Tilapia’s appeal and the fact that it’s a protein that can be raised relatively inexpensively, but I’ve avoided farm-raised fish for a few years now. Tilapia is especially perplexing. It is essentially raised in large galvanized tanks in a warehouse, but then the talapia I see is imported from China or South America. IQF mahi mahi can generally be found for $6-$8/lb…good stuff!

  2. The fiance and I stuck to the recipe and used tilapia. Turned out fantastic!!! A taco apiece was enough for the two of us, so we’re planning on eating the other tilapia fillets tomorrow in more tacos. I could easily see this recipe being delicious with any fresh-water fish: panfish (crappies, sunfish, etc.), walleye, northern or catfish, just to name a few. From both myself and the little woman, thanks Jeff!!!

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