This dish is one of my all-time favorite lunches. Fish tacos are refreshing, not too filling, and easy to make. I’ve had them from several different restaurants, and this homemade recipe is still one of my favorites. The Fella doesn’t care for fish very much (unless it’s a fried fish stick), so I make these for myself while he’s at work. He doesn’t know what he’s missing if you ask me! They don’t take very long to prepare, and the romaine leaves and sauce are a great and quick alternative to the traditional slaw.
- 4 flour soft taco shells (I use Mission brand carb balance)
- 4-8 romaine lettuce leaves (depending on size)
- 2 tilapia fillets (fresh or frozen, but thawed)
- 1/2 cup panko-style bread crumbs
- 1/2 cup mayonnaise
- 1 tsp cilantro flakes
- 1 tsp cumin
- a small sprinkle of cayenne pepper
- a drizzle of honey
- rub or seasoning of your choice (I use a BBQ rub)
- Gently rub the 2 tilapia filets and with the rub or seasoning.
- Place the panko crumbs in a shallow dish, and press both sides of the fish in the crumbs. Make sure to coat the sides as well. Start with the 1/2 cup, add more crumbs if needed.
- Place the fish on a baking sheet and bake at 375 degrees F for about 15 minutes or until the fish is white and flaky and the coating is golden brown. If the fish is done before the coating, you can broil them for just a few minutes on high.
- For the sauce, combine mayo, cilantro, cumin, cayenne, and honey and mix well.
- Spread some sauce on the taco shells, and add one or two romaine lettuce leaves.
- Cut each piece of tilapia in half and place 1 half on each taco shell length wise.
- Fold, eat, and enjoy!
This recipe will make 4 nice-sized tacos. Perfect for 2 people for lunch. These are pretty simple, but the flavors work so well together. I love using BBQ rub to season my fish, but you can use pretty much any seasoning you like. It’s easy to adjust this recipe to suit your taste and way of eating. If you would rather not use mayo, you can try making the sauce with plain greek yogurt. You can also use grilled, pan-seared, or baked fish without the crumbs, but I love the crunch of the panko coating. If you don’t want any spice, you can leave out the cayenne, but I think using just a touch for some slight heat works really well with the other flavors. Add just very small amounts of this potent spice at a time, and taste as you go.
Go ahead, get your taco on. 😉