Aimee Fortney's Easy Skillet Fish Tacos - WSMV News 4

Aimee Fortney's Easy Skillet Fish Tacos

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A lot of folks have asked for tips on how to cook fish or easy recipes to test the water when it comes to cooking fish. These easy skillet fish tacos are just the thing to try, not to mention, they are healthy and delicious!


  • 1 pound tilapia, cut into cube sized pieces
  • 1 tablespoon Mexican spice blend (recipe below)
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • Juice from 1 lime

Place tilapia and seasoning in a bowl, cover and set aside or even refrigerate ahead of time. Heat a cast iron skillet or pan, then add olive oil. Cook shallot in olive oil, then push to the sides.

Just before cooking fish, add lime juice and mix with the fish, then add to the skillet and cook. (If you add the lime juice too soon, you will have ceviche.) As the fish cooks, use your spatula to break it apart; this is almost like shredding it.

It only takes about five minutes to cook the fish. Crisp your tortilla, then add cilantro lime cream sauce (recipe below), and then top with avocado and tomato, if desired.


  • 1 Tablespoon dried oregano
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon onion powder
  • 1 teaspoon cracked black pepper

Mix all in an air-tight container and keep in a cool, dry place.


  • 1 cup Greek yogurt or low-fat sour cream
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced and zested
  • Salt and pepper to taste

In a blender, puree Greek yogurt (or sour cream), cilantro, lime zest, lime juice, salt and pepper.

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