Recipe: Skillet Tilapia Tacos

Oh my!  This was a big hit!  Messy, but delicious!  I hope you love it!IMG_5505

It was 5:00 p.m.  I’m home from work….homework is supposedly happening in the other room… we need to be at an evening meeting at 6:00 p.m….and hubby not home from work yet.  SIGH.

Open the fridge.  Tilapia filets are thawed out….. 1/2 head of cabbage sitting front & center…. I know!  Tilapia tacos!!

Literally 20 minutes from start to finish, tops!  Maybe 15 minutes…. I was too busy to pay attention to the time!  It’s messy, so grab a fork!  Enjoy!

Skillet Tilapia Tacos

Yield: 3-4 servings


  • 3 tilapia filets, thawed
  • 4-oz can El Pato sauce (Mexican hot tomato sauce)
  • 1 1/2 cups red chunky salsa
  • 8-12 corn tortillas
  • 1 cup shredded cabbage
  • plain Greek yogurt
  • shredded cheese
  • sliced avocado (optional)
  1. Pour El Pato sauce and salsa into large skillet and warm over medium-high heat.
  2. When bubbly, add tilapia.  Turn heat down to simmer and cook until fish is flaky, about 5-6 minutes.
  3. To serve, place corn tortillas on plate and spread a little Greek yogurt on each.  With a slotted spatula, remove fish from skillet and place onto tortilla.  The fish is going to fall apart.
  4. Garnish with cabbage, cheese and avocado.


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Author: drjennbowersnutrition

Dr. Bowers is a Registered Dietitian Nutritionist with 25 years of experience in clinical nutrition, education and health promotion. Her down-to-earth philosophy is "All foods can fit!"

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