Fish tacos verde

Total Time
18 min
10 min
8 min
This super-fast, super-tasty fish taco is sure to become your go-to for a delicious, light dinner in about the time you can set the table. Tilapia is a mild white fish that cooks quickly and is perfect for tacos because of its flaky texture. Keep an eye on the oven though, as you won't want to overcook the thin filets or the fish will be dry. For added moisture and a zip of citrus flavor - always a good idea with fish - squeeze a lime wedge over the filets just as you take them out of the oven. Then proceed as directed. Served with a side of cilantro-sprinkled rice or a helping of slightly soupy black beans with a shake of red pepper flakes on top, you've got a great meal in minutes.


Uncooked tilapia fillet(s)

1 pound(s), or catfish fillets, cut crosswise into 1-inch strips

Chili powder

1½ tsp


½ tsp, smoked

Table salt

½ tsp

Olive oil

1 tsp

Corn tortilla(s)

8 small, warmed

Fresh cherry tomato(es)

1 cup(s), quartered

Romaine lettuce

1 cup(s), shredded


½ cup(s), fresh leaves, loosely packed

Salsa verde

½ cup(s)

Fresh lime(s)

½ item(s), cut into 4 wedges


  1. Preheat oven to 475°F. Line large baking pan with nonstick foil.
  2. Place fish in large bowl. Add chili powder, paprika, and salt and drizzle with oil. Toss to coat. Arrange tilapia in single layer in prepared baking pan and bake until just opaque throughout, about 8 minutes.
  3. Divide fish evenly among tortillas. Top evenly with tomatoes, lettuce, cilantro, and salsa verde. Serve with lime wedges.
  4. Per serving: 2 tacos