Grilled Tilapia Tacos With Salsa Fresca And Lime Crema

It’s time for another lovely recipe from the sustainable seafood class I took. You have to understand that I had ever encountered a fish taco before May 2010, and I remember the specific moment and location. I was at a conference in San Diego and my mother in law had recommended a place that made fish tacos. I went. I ordered. I tasted. I knew it was love.

This version comes with a fantastic lime crema that managed to really make these special and compete with the likes of yellowfin tuna carpaccio and candied king salmon. So here goes!

For tacos:
1lb farm-raised tilapia (we are doing sustainable seafood after all!)
- juice of one lime
- 1/4 cup extra-virgin olive oil
- 1/2 tsp freshly ground cumin seeds
- 1/4 tsp ancho chile powder
- 1/4 tsp fine sea salt
- 8 6-inch tortillas

For lime crema:
- 1/2 cup fat free sour cream
- 1 whole green onion, thinly sliced
- 1 tbsp freshly chopped cilantro
- juice of 1.5 limes
- 1/4 tsp lime zest
- 1/2 tsp salt

For salsa fresca:
2 medium ripe red tomatoes, diced
- 1/4 cup diced white onion
- 1 jalapeno, seeded, minced
- 1 tbsp fresh chopped cilantro
- juice of to limes
- salt and pepper to taste


1. Combine the salsa ingredients. Adjust taste with salt and pepper, then let rest for one hour.

2. Whisk together sour cream, green onion, cilantro, lime juice, zest and salt. Let stand for minimum of 30 minutes at room temperature to develop flavor.

3. Place tilapia fillets in a non-reactive container. Whisk together lime juice, cumin, chile powder, salt and oil and pour over the fish fillets. Let marinate at room temperature for 15 minutes.

4. Preheat grill to medium-high and spray or brush with canola oil.

5. Season fillets with salt and pepper on both sides and place on grill. Coo until the fish releases easily from the grill, about 3 minutes. Turn, cook for another 3 minutes. Transfer onto a warm platter and let rest for 5 minutes, then flake with a fork.

6. Brush tortillas with canola oil, warm on the grill for about 2 minutes per side. Serve everything and assemble to taste!

Is there a moment and place in time you remember for your first taste of a dish? What is your favorite way to make fish tacos?

This entry was posted in Recipes, Special Events and tagged , , , , , , . Bookmark the permalink.

33 Responses to Grilled Tilapia Tacos With Salsa Fresca And Lime Crema

  1. I love fish tacos. I like making them by baking or grilling the fish (usually tilapia like you’ve used). Tomatoes and onions and maybe some pineapple — very few, fresh ingredients to top it. The heavy stuff like cheese doesn’t go very well with fish!

  2. This is perfectly timed – I fell in love with seafood on my trip to Chile last week. I’ve never prepared fish at home though! I can’t wait to try this.

    • Kiri W. says:

      Awesome! :) The golden rule is shorter is safer (overcooked fish, not so much), then check and if necessary give it another minute or so :) You’ll do great!

  3. RavieNomNoms says:

    This looks sooo good! I love using tilapia for tacos, I think it is a great fish to use. It picks up all the flavors of whatever you are using so nicely!

  4. Suzi says:

    Looks good Kiri, nice and healthy and thatLime Crema sounds delicious. I e-mailed ya. Have a great day.

  5. Lime crema!! That sounds incredible!

  6. These look outstanding! Since you asked, I take my fish tacos either fried or grilled, with soft corn tortillas, cabbage, avocado and salsa fresca. I don’t remember the first fish taco I ever ate, but like you, I knew it was love. I think I might also be in love with your Tilapia/Lime Cream version.

  7. Janet@FCTC says:

    You had me at Tilapia and Lime… *drools in a very unbecoming manner*

  8. MMmmmm…that sauce sounds perfect. My husband loves fish tacos, I will have to do these for him soon, he will be one happy guy!

    I sent you an email about helping with a Bake Sale for the Red Cross – are you interested?

    • Kiri W. says:

      I hope you both enjoy it! :)

      I saw – my big problem is that I am so not a baker… though, if you have a fool-proof recipe to recommend, I’ll volunteer to attempt it and both post about it and send it to the winner!

  9. These fish tacos look so awesome, Kiri! I love lime crema too!

  10. where we live, all the places that have fish tacos deep fry the fish. and i hate it! so i filed fish tacos under the category of “foods i do not like.” but oh my god you have restored my faith in fish tacos – these sound absolutely delicious! i need to try this!

  11. Tacos are my favorite way of enjoying tilapia. These look great, Kiri! Perfect for the hot summer time nights.

  12. Ramona says:

    Gorgeous, flavorful and healthy!! It’s a win, win, win!!! I can imagine how good they must have tasted. :)

  13. Liz says:

    These fish tacos would make the perfect summer meal…your recipe is amazing! I’ve been traveling and am WAY behind in visiting my blogger friends…so nice to be back. Congrats on the Top 9!!!

  14. Ally says:

    Oh my goodness I would LOVE to make these! Fish tacos are so delicious.

  15. Congratulations on your foodbuzz top 9, today!

  16. Meghan says:

    These look awesome, Kiri! The lime crema sounds incredible! Definitely going to have to try these!

  17. Lori Lynn says:

    The first fish tacos I had were the originals, in Baja, many years ago.
    Also memorable, the Hermosa Beach lifeguards serve them at their annual fundraiser at the beach.
    My signature fish tacos use aji amarillo (peruvian yellow pepper) for the crema.
    Yours do sound muy delicioso.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>