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The Cook Book

Tilapia Tacos

This is a light and healthy recipe that doesn't lack in flavor!

Total time
30 mins

Recipe by:

Johanna M. Cook is the founder of where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at

INGREDIENTS - 4 servings
  • 4 Whole tilapia fillets
  • 14 Oz canned black beans
  • 2 Tablespoons olive oil
  • 1 12 Teaspoon ground cumin
  • 1 Teaspoon paprika
  • 2 Teaspoons dried oregano
  • 8 Pieces corn tortillas
  • 1 Bunches lettuce
  • 2 Whole Roma tomato(es), diced
  • 12 Cup red onion(s), finely diced
  • 14 Cup green onions(s), diced
  • 3 Whole lime(s)
  • 1 Teaspoon kosher salt
  • 1 Pinch chile powder
  • Pat the Tilapia fillets dry with a paper towel. Heat a non-stick skillet to medium heat with olive oil. Season one side of the tilapia fillets with a pinch of cumen, paprika, chili powder, salt and oregano.
  • Place fillets, seasoned side down in the skillet for 2-3 minutes and flip. While fillets are cooking, season the other side.
  • Take these ingredients and mix them together and let marinate for at least 10 minutes, before serving. 14 oz can of black beans 1-2 diced roma tomatoes 1/3 cup of diced red onions 1/3 cup of sliced green onions 1 lemon for juicing 1 tsp salt 1/2 tsp cumen
  • Serving: Each taco gets one half of a fillet. Each serving is 2 tacos.

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This recipe also calls for: Cumin.

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