Tilapia Tacos

by Anna on August 24, 2011

in Fish

Hi guys,

Yeeeeeees…. I’m alive; I know…I’ve been a very bad blogger lately. And the reason for that is I’m totally immersed in a new project that I can’t quite blab about yet. But all my efforts and spared time is in it. So fingers crossed…how is everybody enjoying the summer? Lots of new recipes out there…wow…sometimes I have a look at Foodgawker and Tastespotting and it blows my mind. You guys are doing great. I have a huge list of recipes bookmarked, yummy stuff. This recipe I tried here I saw on Giada’s program. I changed a bit here and there but I can tell you that this recipe is a keeper. It was the first time I used wanton wraps and I loved it. Its crunchy when you bake it and you can fill it with some goodness, yummm…and it was a breeze to make. Even after some sake shots. I don’t cook fish very often because I can’t stand the smell. Usually I bake salmon filets or Halibut, but always baked in the oven. So when I saw the recipe asking for pan-frying fish, I was worried that the house would smell fishy, but turns out that Tilapia doesn’t smell at all (if you get it extremely fresh) and it was delicious.

Tilapia Tacos


Wonton cups:

  • 12 (3 1/4 by 3 1/4-inch square) wonton wrappers
  • ¼ cup canola
  • 12-count nonstick muffin pan
  • For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wanton cups out of the pan and cool completely, about 10 minutes.


  • 3 tablespoons olive oil, plus more for drizzling
  • 3 Tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces seasoned with kosher salt and freshly ground black pepper.
  • 1 Avocado, halved, pitted and flesh cut into 1/2-inch cubes
  • 1 Mango, peeled and flesh cut into 1/2-inch cubes
  • 3 green onions, finely chopped
  • 1 tomato seeds of cut into small cubes


In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.


  • 4 tablespoons olive oil
  • 1 tablespoon of lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro
  • 1 garlic clove minced
  • 1 jalapeno pepper chopped very thinly.
  • Kosher salt black pepper


In a mason jar mix the olive oil, lemon zest, lemon juice, parsley, cilantro, garlic, jalapeno, salt and pepper. Give it a good shake.

To assemble:

In a bowl mix the Tilapia, the filling and coat with a bit of the dressing toss it gently so you don’t break the fish Then start filling the cups use the rest of the dressing in a little bowl so you can spoon more if you like.

Cook’s Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.