Healthy white fish is spiced up in these Spiced Fish Tacos. With a Chili Lime Corn Salad zesting these tacos up even further, these tacos are a spice party in your mouth!
Hey there friends! Who’s ready for another week? Ok, so maybe nobody, but these Spiced Fish Tacos might just be the cure for your Monday Blues. Another cure for those blues? Endorphins. Get out there and lift something heavy! 😉
True story time – These tacos came together in under 20 minutes and were 100% spur of the moment. I actually hadn’t even planned on turning these tacos into an actual recipe, but then I realized how tasty and pretty they were and just had to share. Does anyone else base their blog recipes off colors? Cause I totally do. Who wants to share a boring, bland photoshoot? Lameeeeee. It’s all about those colors, friends! This is probably why I actually don’t even have a favorite color. Seriously, my favorite color is the rainbow, cause it has all of them. #imachild
Right – so the tacos.
Here’s the fun part about these suckers, I actually never even eat fish. Heck, ask me if I like fish and I’ll tell you no. But these spiced fish tacos? I like them. I like them a lot.
A lot of that comes from the fact these tacos are made from tilapia, one of the most neutral fish out there. I’m not a fan of that fish smell [it makes me gag] but tilapia pretty much has no smell at all, which is fantastic for us fish haters. Then there’s the ease of which it takes to cook it. I’m actually one of the few people who doesn’t mind a lengthy process in terms of cooking, but sometimes you just need something quick, tasty and filling for the table. These spiced fish tacos fit that bill perfectly.
So why does a person who doesn’t even like fish have tilapia in their freezer? Because I’m trying to expand my horizons people! Ninja and I eat a lot of chicken in our house since we are both pretty finicky about food [and because I can’t stand most red meat or pork], so I’ve been wanting to branch out to new things. Ninja doesn’t like most meatless meals [unless it’s a burrito] so it kind of makes things a bit different for us. Thankfully these tacos were such a hit though!
Sure the tacos are great and all, but this chili lime corn salad? To die for ya’ll.
Since this recipe was basically just a hodge-podge of ingredients thrown together I’ll be straight with you. This chili lime corn salad was not meant for these spiced fish tacos. I actually had it made for another dish, but when I went to put together my fish tacos I realized that they needed a bit more oomph. I was out of the normal cabbage and wasn’t really feeling a sauce or dressing, so I sprinkled a bit of the chili lime corn salad onto the tacos. Yep – it was a winner.
Needless to say, you can probably consider me a fish fan now. Or at least a tilapia fan 😉
- 2 tilapia fillets [cod will also work!]
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 lime, juiced
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- 2 cup frozen corn
- 1 small red bell pepper, diced small
- 2 tablespoons cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 2 tablespoons feta cheese, optional
- corn tortillas
- fresh lime
- Preheat oven to 350 degrees. Rub oil over both sides of fish. Lay in a baking dish.
- Mix together the fish seasonings. Sprinkle equally over the fish.
- Bake for 20-25 minutes depending on the size of your fillet.
- Once fish is cooked, shred with two forks. Set aside.
- While fish is cooking, add the corn and diced bell pepper to a skillet over medium heat. Cook until bell pepper has softened.
- Add remaining ingredients except for feta cheese and cook for two more minutes. Remove from heat and sprinkle in feta cheese.
- To serve, fill corn tortillas with shredded fish, chili lime corn salad and extra feta and cilantro if you desire.
Looking for more dinner recipes like these Spiced Fish Tacos?
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