Baja-Style Tilapia Tacos

with Orange & Cheesy Sweet Potatoes

45 MIN

4 Servings

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From the Test Kitchen

These fish tacos, inspired by the beachside eats of Baja California, highlight Mexican-spiced and pan-fried tilapia. For vibrant flavors and textures in every bite, we’re piling on creamy avocado, crunchy cabbage, and juicy orange.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Tilapia Fillets
8 Flour Tortillas
2 Scallions
1 Avocado
½ lb Cabbage
1 lb Sweet Potatoes
1 Navel Orange
1 Tbsp Sugar
2 Tbsps Rice Vinegar
¼ cup Mayonnaise
2 oz Monterey Jack Cheese
¼ cup Rice Flour
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the cheesy sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes crosswise into 1/2-inch-thick rounds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. While the sweet potatoes roast, grate the cheese on the large side of a box grater. Leaving the oven on, remove the roasted sweet potatoes from the oven and top with the grated cheese. Return to the oven and bake 2 to 4 minutes, or until the cheese is melted. Leaving the oven on, remove from the oven.

2 Prepare the ingredients & season the mayonnaise:

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Peel and medium dice the orange, discarding any seeds. Pit, peel, and medium dice the avocado. In a bowl, combine the diced orange and avocado. Drizzle with olive oil and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced white bottoms of the scallions and mayonnaise; season with salt and pepper.

3 Make the slaw:

While the sweet potatoes continue to roast, in a large bowl, combine the sliced cabbage, sugar, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Coat the fish:

While the slaw marinates, on a large plate, combine the flour and spice blend; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Coat both sides of the seasoned fish in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.

5 Cook the fish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once hot enough that a pinch of flour mixture sizzles immediately when added, add the coated fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board and immediately season with salt and pepper. Carefully halve each fillet lengthwise.

6 Warm the tortillas & serve your dish:

While the fish cooks, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through. Transfer to a work surface; carefully unwrap. Fill with the seasoned mayonnaise, halved fish, slaw, and seasoned orange and avocado. Serve the tacos with the cheesy sweet potatoes. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!