Recipe: Tilapia Tacos with Sauce & Salsa

Wednesday night, I was craving fish tacos for some odd reason, but I didn’t have a standard recipe that I could use.  So, the internet surfing starting looking for a recipe that sounded delicious and appetizing.  I ended up finding a recipe for Tilapia Soft Tacos with Chipotle Cream, but I knew that it would need some adjustments before I could eat it.  And that is what I did …

Tilapia Tacos with Chipotle Sauce & Avocado Salsa


  • Soft taco/fajita tortillas (approx. 8 – corn or flour are both great)
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 tablespoon pepper
  • 1.5 tablespoons minced garlic
  • 4 tablespoons fresh cilantro, chopped
  • Approx. 1 pound of tilapia filets
  • 2 tablespoons lime juice
  • Mixed greens

Chipotle Cream Sauce

  • 1/4 can chipotle chiles in adobo (mince after opening)
  • 1/2 cup (4 oz) non-fat sour cream
  • 1/4 teaspoon salt

Avocado Salsa

  • 1 small avocado, diced
  • 1 Roma tomato, diced
  • 1-2 tablespoons lime juice
  • Optional: sliced green onions &/or chopped fresh jalapeno peppers


  1. Mix the Chipotle Cream Sauce ingredients in a bowl. Add the chipotle slowly to make sure that the cream sauce isn’t too hot for your tastes.  I used roughly 1/4 of the can and Z actually told me that it was spicy.
  2. Combine the ingredients for the salsa and set aside.
  3. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes.
  4. After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked. Then add in lime juice and let cook for 1 additional minute.  I placed my fish over the cilantro mixture and flipped the fish roughly 1.5 minute into cooking.  It might smell like the cilantro mixture & fish is burning, but it’s just blackening and will be fine.  When adding the lime juice, there will be steam; Be careful.
  5. Remove the fish from the pan and shred the fish into small pieces (think of the consistency of homemade taco meat).
  6. Heat the tortillas according to their package instructions.  Place mixed greens and fish on the center of each tortilla. Top with Chipotle Cream Sauce and Avocado Salsa.
  7. Fold to form tacos and enjoy.

I served these tacos with Mexican rice, but I’m sure that they would taste delicious with another side dish.  Z said that the tacos tasted delicious with the rice inside of the tacos.

If anyone tries this recipe alternation, let me know.  I would love to see how someone else adjusts the recipe for their family.