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Baja-Style Tilapia Tacos
with Orange & Cheesy Sweet Potatoes
45 MIN
4 Servings
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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NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
-
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
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!
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!
Tips from Home Chefs