Get ready to taco ’bout a culinary revolution! Whether you’re a long-time taco lover or just looking for some healthy and delicious meal inspiration, we’ve got you covered with our collection of 20 mouth-watering taco recipes. From classic beef and chicken options to innovative vegan and vegetarian twists, there’s something on this list for every diet and taste bud.
In the following pages, we’ll be sharing a diverse array of taco recipes that are not only packed with flavor but also easy to make and good for you. You’ll find tacos featuring grilled fish, roasted squash, and even tofu – all with creative twists and sauces to take your taste buds on a fiesta around the world.
So go ahead, grab a tortilla (or three), and get ready to indulge in a culinary adventure that’s sure to satisfy your cravings and leave you feeling full and happy.
Grilled Fish Tacos with Mango Salsa
Elevate your taco game with this flavorful and refreshing recipe that combines the sweetness of mango salsa with the savory goodness of grilled fish.
Ingredients:
– 4 fish fillets (white or tilapia work well)
– 1 ripe mango, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cilantro, chopped
– Salt and pepper to taste
– Tortillas, for serving
– Optional toppings: avocado, sour cream, shredded cheese
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish fillets with salt and pepper.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. In a bowl, combine mango, red onion, jalapeño, lime juice, and cilantro.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing grilled fish on a tortilla, topping with mango salsa, and adding desired toppings.
Cooking Time: 12-15 minutes
Vegan Lentil and Sweet Potato Tacos
Get ready to spice up your taco Tuesday with this flavorful and nutritious vegan recipe! This hearty dish combines tender lentils, roasted sweet potatoes, and crispy tacos for a deliciously filling meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8 corn tortillas
– Optional toppings: avocado, salsa, lime crema, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine lentils, onion, garlic, cumin, chili powder, and salt. Add 4 cups water and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until lentils are tender.
3. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning lentil mixture onto a tortilla, topping with roasted sweet potatoes, and adding your favorite toppings.
Cooking Time: 45-50 minutes
Turkey and Avocado Lettuce Wrap Tacos
Get ready to elevate your taco game with this fresh and flavorful recipe! Crunchy lettuce wraps, savory turkey, creamy avocado, and a hint of spice come together in perfect harmony.
Ingredients:
– 1 pound cooked turkey breast, diced
– 2 ripe avocados, sliced
– 4 large lettuce leaves
– 1/4 cup crumbled cotija cheese (optional)
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Salsa, sour cream, or your favorite toppings (optional)
Instructions:
1. In a medium bowl, combine diced turkey, olive oil, lime juice, and cumin. Mix well.
2. Lay out lettuce leaves on a flat surface. Divide the turkey mixture among the leaves.
3. Top each leaf with sliced avocado and crumbled cotija cheese (if using).
4. Serve immediately and customize with your favorite toppings.
Cooking Time: 10 minutes
Cauliflower and Chickpea Spiced Tacos
Add a twist to traditional tacos with this flavorful vegetarian option.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly browned.
4. In a large skillet, heat chickpeas over medium-high heat with a pinch of salt and pepper. Cook for 5-7 minutes or until warmed through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted cauliflower and chickpeas onto tortillas, followed by desired toppings.
Cook Time: 25-30 minutes
Baja Shrimp Tacos with Greek Yogurt Sauce
Experience the bold flavors of Baja California with this easy-to-make shrimp taco recipe, elevated by a refreshing Greek yogurt sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Greek yogurt sauce (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sliced radishes
Greek Yogurt Sauce:
– 1 cup Greek yogurt
– 2 tablespoons lime juice
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Instructions:
1. In a large bowl, whisk together lime juice, olive oil, garlic, and oregano. Add the shrimp and marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off. Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing grilled shrimp onto a warmed tortilla, followed by a dollop of Greek yogurt sauce. Add your desired toppings.
Cooking Time: 15 minutes
Quinoa and Black Bean Tacos with Lime Crema
Elevate your taco game with this nutritious and flavorful recipe, perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 1 lime, juiced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Lime Crema (see below)
– Tortillas, for serving
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the black beans, cumin, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the quinoa and black bean mixture onto a tortilla, topping with Lime Crema (see below).
Lime Crema:
– 1/2 cup sour cream
– 1 tablespoon freshly squeezed lime juice
– Salt to taste
Combine all ingredients in a bowl and stir until smooth.
Cooking Time: 20-25 minutes
Spicy Tofu Tacos with Cabbage Slaw
A flavorful twist on traditional tacos, this recipe combines crispy tofu, spicy seasoning, and crunchy cabbage slaw for a delicious and nutritious meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Cabbage Slaw (recipe below)
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Cabbage Slaw:
– 1 head cabbage, shredded
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together cumin, chili powder, smoked paprika, salt, and pepper.
3. Add the tofu cubes to the spice mixture and toss to coat.
4. Place the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes or until crispy.
5. Meanwhile, prepare the Cabbage Slaw by combining all ingredients in a bowl and refrigerate until ready.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing tofu, Cabbage Slaw, and optional toppings onto the warmed tortillas.
Cooking Time: 25 minutes
Zucchini and Corn Tacos with Cilantro Dressing
Brighten up your tacos with this refreshing recipe featuring zucchini and corn, topped with a zesty cilantro dressing.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup frozen corn kernels, thawed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 tacos shells (corn or flour)
– Cilantro Dressing (recipe below)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the zucchini and corn; cook for 5-6 minutes, or until the vegetables are tender.
4. Season with cumin, salt, and pepper to taste.
5. Warm tacos shells according to package instructions.
Cilantro Dressing:
– 1/2 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt to taste
Combine all ingredients in a bowl; mix well.
Cook Time: 15 minutes
Serve: Warm tacos shells filled with the zucchini and corn mixture, topped with Cilantro Dressing. Enjoy!
Chicken and Spinach Tacos with Avocado Cream
A flavorful twist on traditional tacos, this recipe combines juicy chicken, wilted spinach, and creamy avocado for a delicious and nutritious meal.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 2 cups fresh spinach leaves
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado cream (see below)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5 minutes.
2. Add the spinach, bell pepper, cumin, salt, and pepper to the skillet. Cook until the spinach is wilted, about 3-4 minutes.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing the chicken and spinach mixture onto a tortilla and topping with avocado cream.
Avocado Cream:
– 2 ripe avocados, mashed
– 1/2 cup sour cream
– 1 tsp lime juice
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Serve on top of the tacos.
Cooking Time: 15-20 minutes
Portobello Mushroom Tacos with Pico de Gallo
Elevate your taco game with these savory and flavorful Portobello mushroom tacos, topped with a refreshing pico de gallo. This recipe is perfect for a quick and delicious weeknight dinner or a fun weekend meal.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Pico de gallo (recipe below)
– Optional toppings: avocado, sour cream, cilantro, shredded cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, paprika, salt, and pepper.
3. Brush both sides of the mushrooms with the marinade.
4. Grill the mushrooms for 3-4 minutes per side, or until tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing grilled mushrooms onto tortillas and topping with pico de gallo.
Pico de Gallo Recipe:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl and stir. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Asian-Inspired Salmon Tacos with Sriracha Mayo
Experience the bold flavors of Asia in this unique taco recipe, where pan-seared salmon meets spicy Sriracha mayo and crunchy slaw.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup Sriracha mayonnaise
– 1/4 cup chopped cilantro
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 8 corn tortillas
– Slaw mix ( cabbage, carrots, bean sprouts)
– Sesame seeds and lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, and ginger.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the soy-honey mixture evenly over the fish.
4. Pan-sear salmon for 3-4 minutes per side, or until cooked through. Let rest.
5. Meanwhile, prepare Sriracha mayonnaise by mixing 1/2 cup mayonnaise with 2 tbsp Sriracha sauce.
6. Assemble tacos by placing a piece of salmon on each tortilla, topping with slaw and drizzling with Sriracha mayo.
7. Garnish with cilantro, sesame seeds, and a lime wedge.
Cooking Time: 15-20 minutes
Eggplant and Black Bean Tacos with Cashew Cheese
Eggplant and Black Bean Tacos with Cashew Cheese: A flavorful twist on traditional tacos, this recipe combines the richness of roasted eggplant with the earthiness of black beans and the creaminess of cashew cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Cashew cheese (see below for recipe)
– Optional toppings: avocado, salsa, cilantro
Cashew Cheese Recipe:
– 1 cup cashews
– 1/4 cup nutritional yeast
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a pan, cook black beans with onion and garlic until the onion is translucent. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing roasted eggplant, black bean mixture, and cashew cheese on each tortilla.
6. Serve immediately with desired toppings.
Cooking Time: 30-40 minutes
Ground Turkey and Quinoa Tacos with Salsa Verde
Elevate your taco game with this flavorful and nutritious recipe, combining juicy ground turkey, nutty quinoa, and tangy salsa verde.
Ingredients:
– 1 lb ground turkey
– 1 cup cooked quinoa
– 1/2 cup diced onion
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Salsa verde (see below)
Salsa Verde:
– 1 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1/2 cup olive oil
– Juice of 2 limes
– Salt to taste
Instructions:
1. In a large skillet, cook ground turkey over medium-high heat, breaking up with a spoon, until browned and cooked through.
2. Add onion, cumin, salt, and pepper; cook until onion is translucent.
3. Stir in cooked quinoa, lime juice, and cilantro.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning turkey mixture onto tortillas and topping with salsa verde.
Cook Time: 25 minutes
Roasted Butternut Squash Tacos with Pepitas
Roasted Butternut Squash Tacos with Pepitas Recipe
Discover the perfect blend of sweet and savory flavors in this unique taco recipe, featuring roasted butternut squash, crunchy pepitas, and a hint of lime.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt, to taste
– 8-10 corn tortillas
– Pepitas (pumpkin seeds), toasted and salted
– Lime wedges, for serving
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash and cut it into 1-inch cubes.
3. Toss the squash with olive oil, cumin, smoked paprika, and salt in a bowl.
4. Spread the squash on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted squash onto tortillas, topping with toasted pepitas, and serving with lime wedges.
Cooking Time: 45 minutes
Jicama and Shrimp Tacos with Citrus Dressing
Brighten up your taco Tuesday with this refreshing twist on traditional tacos. Crisp jicama adds a satisfying crunch to the succulent shrimp, while the citrus dressing brings everything together.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium jicamas, peeled and sliced into 1/4-inch thick rounds
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8 corn tortillas
– Citrus Dressing (see below)
– Optional toppings: diced avocado, sliced radishes, cilantro, sour cream
Instructions:
1. In a medium bowl, whisk together lime juice, garlic, and olive oil.
2. Add the shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Grill or cook the shrimp until pink and cooked through.
4. Meanwhile, heat a skillet over medium-high heat. Cook the jicama slices until slightly caramelized and tender.
5. Assemble the tacos by placing a few pieces of grilled shrimp onto a tortilla, followed by some jicama and a drizzle of Citrus Dressing.
Cooking Time: 20-25 minutes
Citrus Dressing:
– Mix together 2 tablespoons freshly squeezed orange juice, 1 tablespoon lime juice, and 1 minced clove garlic. Season with salt to taste.
Buffalo Cauliflower Tacos with Blue Cheese Slaw
Spice up your taco Tuesday with this creative twist on traditional tacos!
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Optional: diced avocado, sour cream, or shredded carrots for added flavor and texture
Instructions:
1. Preheat oven to 425°F.
2. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a separate bowl, whisk together Frank’s RedHot sauce and 2 tablespoons of water. Add the roasted cauliflower and toss to coat.
4. Warm tortillas according to package instructions.
5. Assemble tacos by placing buffalo cauliflower onto a warmed tortilla, followed by a dollop of blue cheese slaw (see below).
6. Garnish with cilantro and additional toppings as desired.
Blue Cheese Slaw:
– 1/2 cup crumbled blue cheese
– 1 tablespoon mayonnaise
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
Mix all ingredients in a bowl until well combined. Refrigerate until ready to use.
Cooking Time: 40-45 minutes
Beet and Goat Cheese Tacos with Balsamic Glaze
Elevate your taco game with the sweet and earthy combination of roasted beets, creamy goat cheese, and tangy balsamic glaze.
Ingredients:
– 2 large beets
– 1 log goat cheese, crumbled
– 8-10 corn tortillas
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional toppings: chopped cilantro, sliced radishes, pickled onions
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice into small pieces.
4. In a large skillet, heat olive oil over medium-high. Add crumbled goat cheese and cook until melted and slightly caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted beets onto tortillas, followed by a dollop of goat cheese mixture.
7. Drizzle balsamic glaze (reduce balsamic vinegar on low heat until thickened) over the top.
Cooking Time: 1 hour
Spaghetti Squash Tacos with Chipotle Lime Sauce
Transform traditional tacos by substituting spaghetti squash for the usual tortilla, and add a smoky kick with chipotle lime sauce.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/2 cup chopped fresh cilantro
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– Chipotle Lime Sauce (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Drizzle with olive oil, sprinkle with onion and garlic, and season with salt.
3. Roast for 45-50 minutes, or until tender and easily pierced with a fork.
4. While the squash is roasting, warm tortillas according to package instructions.
5. Once squash is cooked, use a fork to scrape out the flesh, creating spaghetti-like strands.
6. Assemble tacos by placing squash “noodles” in tortillas, topping with black beans and cilantro.
Chipotle Lime Sauce:
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 chipotle pepper in adobo sauce, minced
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 45-50 minutes (including roasting time)
Chickpea and Spinach Tacos with Tahini Drizzle
A flavorful fusion of Mediterranean and Mexican cuisines, this recipe combines the creamy richness of tahini with the crunch of chickpeas and the nutty flavor of spinach. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups fresh spinach leaves
– 1/4 cup tahini
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 taco-sized corn tortillas
– Optional toppings: diced tomatoes, shredded cheese, sliced avocado
Instructions:
1. In a blender or food processor, combine chickpeas, spinach, tahini, olive oil, lime juice, and cumin. Blend until smooth.
2. Season with salt and pepper to taste.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon the chickpea-spinach mixture onto the tortillas.
5. Drizzle with tahini drizzle (see below).
6. Add desired toppings.
Tahini Drizzle:
1. In a small bowl, whisk together 2 tablespoons tahini and 1 tablespoon water until smooth.
2. Season with salt and pepper to taste.
3. Drizzle over tacos.
Cooking Time: 15-20 minutes
Pineapple and Blackened Tilapia Tacos
Pineapple and Blackened Tilapia Tacos Recipe
Add a tropical twist to traditional tacos with this unique combination of flavors. Crispy blackened tilapia, sweet pineapple, and tangy slaw come together in perfect harmony.
Ingredients:
– 4 tilapia fillets
– 1/2 cup pineapple juice
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 4 corn tortillas
– Pineapple slaw (see below)
– Lime wedges, for serving
Pineapple Slaw:
– 1 cup pineapple chunks
– 1/2 cup red cabbage, thinly sliced
– 2 tbsp lime juice
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pineapple juice, olive oil, cumin, paprika, salt, and pepper.
3. Place tilapia fillets in a shallow baking dish; brush with the pineapple mixture.
4. Bake for 12-15 minutes or until cooked through.
5. Warm tortillas by wrapping them in foil and heating in oven for 2-3 minutes.
6. Assemble tacos with blackened tilapia, pineapple slaw, and lime wedges.
Cooking Time: 20-25 minutes
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