Cook This Tonight:
Fajita Fish Tacos

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

It’s always a good time for taco night in our house! Here, we seared tilapia in fajita spices for a welcome kick and pile on all our favorite toppings. Serve these Fajita Fish Tacos family-style so the whole crew can customize to their liking.

Fish Tacos

Fajita Fish Tacos

(Serves 4)

¼ ounce cilantro
2 limes
2 tomatoes
2 scallions
1 jalapeño
1 cup shredded green cabbage
4 ounces sour cream
12 flour tortillas
1¼ pounds tilapia
2 teaspoons fajita spice mix
2 avocados
olive oil
kosher salt
black pepper

Cooking with a sous chef tonight? Helping hands can pick the cilantro leaves in Step 1 and toss the slaw in Step 2.

1. Preheat oven to 350°F. Rinse all produce. Pick cilantro leaves; finely chop stems. Cut 1 lime into wedges for serving. If you have a zester and want to infuse your crema with even more flavor, zest remaining lime, then halve. Cut tomatoes into small dice. Trim and discard scallion roots; thinly slice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince. Always wash your knife, board, and hands after cutting spicy chiles.

2. In a medium bowl, combine cabbage, cilantro stems, tomato, scallion, up to half of jalapeño (skip or use half for less heat), juice of ½ lime, and 1 tablespoon olive oil. Save remaining jalapeño for another recipe— it’s great for spicing up a margarita. Season with ½ teaspoon salt and pepper as desired, and toss to combine. Set aside until ready to serve.

3. In a small bowl, stir together sour cream, juice of ½ lime, lime zest (if using), 1 tablespoon water, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve. Stack tortillas, wrap in foil, and place in oven to warm until Step 6.

4. Pat tilapia dry with paper towel; cut lengthwise into 1 inch–wide strips. Season all over with fajita spice mix, ¾ teaspoon salt, and pepper as desired.

5. Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, carefully add tilapia, standing back in case hot oil splatters. Sear, working in batches and adding oil in between as needed, until spices are golden and fish is cooked through and opaque, 3–5 minutes per side. Remove pan from heat.

6. While fish cooks, halve avocados and discard pits; carefully scoop out flesh, discarding skin, then cut into small dice. Divide warmed tortillas among serving plates. Top with fajita-spiced tilapia, avocado, and tomato slaw. Drizzle over lime crema and garnish with cilantro leaves. Serve with lime wedges for squeezing over.

Looking for the 2-serving version of this recipe? We’ve got you covered at

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