Bittersweet Tilapia Tacos

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  • 3 tbsp jalapeño, minced
  • Salt to taste
  • 6 pieces tilapia fillets (thin)
  • 1 tbsp vegetable oil
  • 6 15-cm tortillas
  • 6 tbsp sour cream
  • 1 cup red onion
  • 1/4 cup lime juice
  • 1 cup diced avocado
  • 1 cup strawberries


To make pickled red onion: in a bowl, combine the red onion with 2 tablespoons of lime juice and 1 teaspoon of salt, stir and refrigerate for at least one hour.

Dice the avocado and strawberries in similar sizes (0.5 cm cubes); in another bowl, mix with the remaining lime juice. Season the fish to taste.

Heat the vegetable oil in a large pan until it is almost fuming; sear the fish on both sides until brown and cooked. (approximately 2-3 minutes per side, depending on the fish’s thickness).

Place the tortillas and cover each with 1 tablespoon of sour cream, 1 tilapia fillet, 1/2 tablespoon of jalapeño, and 1 tablespoon of pickled red onion.

Pour strawberry and avocado mixture equally on each taco; serve immediately.