Baja-Style Tilapia Tacos

with Orange & Cheesy Sweet Potatoes

45 MIN

4 Servings

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From the Test Kitchen

We’re bringing bold, smoky flavor to classic fish tacos by searing our tilapia fillets with a coating of Mexican-style spices before tucking them into warm tortillas alongside crisp cabbage, creamy avocado, and bright orange. They’re perfectly tempered with a side of roasted sweet potato rounds finished with a rich layer of melted cheese.

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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Tilapia Fillets
8 Flour Tortillas
1 lb Sweet Potatoes
1 Navel Orange
1 Avocado
½ lb Red Cabbage
1 clove Garlic
1 Tbsp Sugar
¼ cup Mayonnaise
¼ cup Rice Flour
2 oz Monterey Jack Cheese
2 Tbsps Rice Vinegar
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 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 from the oven and carefully top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Peel and medium dice the orange. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Combine in a bowl. Drizzle with olive oil and season with salt and pepper. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper.

3 Make the slaw:

In a large bowl, combine the sugar and vinegar. Add the sliced cabbage and a drizzle of olive oil. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Coat the fish:

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. Evenly coat the seasoned fish in the seasoned flour (shaking 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 the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board and immediately season with salt. Carefully halve each fillet lengthwise.

* An instant-read thermometer should register 145°F.

6 Warm the tortillas & serve your dish:

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil; place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer to a work surface; carefully unwrap. Assemble the tacos using the warmed tortillas, garlic mayo, halved fish, slaw, and seasoned orange and avocado. Serve the tacos with the cheesy sweet potatoes. Enjoy!