Easy Fish Taco Recipe with Sesame Vinaigrette
In this easy and healthy fish taco recipe, pan-seared shredded tilapia is topped with an Asian salad mix, sesame vinaigrette, avocado, and a spritz of lime. All these delicious flavors are delicately wrapped in a soft flour tortilla.
Ingredients
- 8 oz tilapia (2 small filets)
- 4 soft taco flour tortillas
- 1 bag Asian salad mix (I used Fresh Express Chopped Kit)
- 1/2 of an avocado, diced
- 1/2 of a lime
- 1/2 cup flour
- 1/4 cup sesame vinaigrette (This comes with the Fresh Express Chopped Kit Asian Salad Mix!)
- 1 tbsp chili powder
- 1 tbsp avocado oil or olive oil
- salt and pepper to taste
Instructions
- On a large plate, mix together flour and chili powder.
- Coat the tilapia in the flour and chili powder.
- Heat avocado oil for about 30 seconds in a medium-size frying pan over medium-high heat.
- Once the avocado oil is hot, add the tilapia filets to the frying pan. Cook for 4 minutes, then flip and cook for an additional 4 minutes. Ensure that each side of the tilapia is seared.
- While your fish is cooking, fold the soft taco flour tortillas in half with a slight crease and heat in the oven at 350℉ for 4 minutes.
- After both sides of the tilapia have cooked, use a spatula to chop the tilapia apart into smaller pieces for a shredded fish taco. Squeeze 1/4 of a lime over the shredded fish and season with salt and pepper to taste.
- Time to create your fish tacos! Fill the taco shells evenly with the shredded tilapia. Then, top with the Asian salad mix and diced avocado. Drizzle sesame vinaigrette on top and enjoy!