These healthy and fast fish tacos are the perfect weeknight meal! Baked chili tilapia is topped with a sweet & spicy salsa and creamy avocado sauce!
10 6-inch corn or flour tortillas
1 bag coleslaw mix
For the tilapia:
2 tilapia fillets (about 4 ounces each)
1/2 Tbsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
For the mango salsa:
1 14-oz. can diced mangoes, drained
1 Roma tomato, diced
1 small jalapeño, deseeded and minced
1 tsp salt
For the avocado sauce:
1/2 cup sour cream or plain greek yogurt
1/2 cup guacamole or 1 avocado, mashed
Preheat the oven to 400 degrees. Wrap the corn tortillas in aluminum foil and set in the oven to warm for 10-15 minutes.
Prepare a baking sheet lined with aluminum foil and spray with cooking spray.
Pat the tilapia dry and set on the baking sheet. Mix the spices together and rub on both sides of the fillets.
Bake for 8-12 minutes until the fish reach an internal temperature of 145 degrees and flake with a fork.
Make the mango salsa by stirring together the mango, tomato, jalapeño and salt in a bowl.
Make the avocado sauce by stirring together the sour cream and guacamole (or avocado).
Assemble the tacos by adding the fish and toppings (don't forget the coleslaw) to your corn tortillas.
I use frozen tilapia fillets that are individually packaged. I just set the two fillets (still in their plastic packaging) in a bowl and run hot water oven them until they no longer feel frozen (5-10 minutes).
Fish sticks are also a great substitute and usually a cheaper option than the tilapia! Just leave off the spices and bake them according to box instructions!
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.