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Fajita Fish Tacos

Fajita Fish Tacos with Lime Crema and Avocado

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Recipe Details

Story

Chef Liz dedicates this recipe to her young niece, whose love of spicy food led her to steal most of her aunt's fish tacos one day. This tilapia is seared in fajita spices—think cumin, oregano onion, garlic. Plate up as tacos, or serve family-style so you and your dinner date can customize the avocado, lime crema, jalapeño, and crunchy slaw that's piled into each warm flour tortilla.

Tags

  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 780
  • Protein 42g
  • Total Carb 68g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cilantro
    1/8 ounce
    cilantro
  • lime
    1
    lime
  • tomato
    1
    tomato
  • scallion
    1
    scallion
  • jalapeño
    1
    jalapeño
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • sour cream
    2 ounces
    sour cream
  • flour tortillas
    6
    flour tortillas
  • tilapia
    10 ounces
    tilapia
  • fajita spice mix
    1 teaspoon
    fajita spice mix
  • avocado
    1
    avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 350°F. Rinse all produce. Pick cilantro leaves; finely chop stems. If you have a zester and want to infuse your crema with even more flavor, zest up to ½ of lime. Halve lime and cut 1 half into wedges for serving; set aside remainder. Cut tomato into small dice. Trim and discard scallion root; thinly slice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince.


  2. Make tomato slaw

    Make tomato slaw

    In a medium bowl, combine cabbage, cilantro stems, tomato, scallion, up to half of jalapeño (skip or use half for less heat), 1 squeeze lime juice (be sure to save this lime half for Step 3!), and ½ tablespoon olive oil. Save remaining jalapeño for another recipe—it's great for spicing up a margarita. Season with ¼ teaspoon salt and pepper as desired, and toss to combine. Set aside until ready to serve.

  3. Make crema and warm tortillas

    Make crema and warm tortillas

    In a small bowl, stir together sour cream, 1 squeeze lime juice (same ½ lime from Step 2), 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. Season fish

    Season fish

    Pat tilapia dry with paper towel; cut lengthwise into 1 inch–wide strips. Season all over with fajita spice mix, ¼ teaspoon salt, and pepper as desired.

  5. Cook fish

    Cook fish

    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 until spices are golden and fish is cooked through and opaque, 3-5 minutes per side. Remove pan from heat.

  6. Plate fish tacos

    Plate fish tacos

    While fish cooks, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into small dice. Divide warmed tortillas between 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. Dig in!

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