Tilapia Fish Tacos with Guajillo Sour Cream & Cheesy Potatoes

Tilapia Fish Tacos

with Guajillo Sour Cream & Cheesy Potatoes

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Tilapia

    From the Test Kitchen

    These tacos highlight our guajillo chile pepper sauce, which we’re combining with sour cream to create a rich, smoky sauce for tilapia and a duo of peppers and onion. It’s perfectly complemented by a hearty side of cheesy potato rounds.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Tilapia Fish Tacos with Guajillo Sour Cream & Cheesy Potatoes
    Title
    • 4 Tilapia Fillets
    • 8 Flour Tortillas
    • 1 Red Onion
    • 1¼ lbs Potatoes
    • 2 Poblano Peppers
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ½ cup Sour Cream
    • 4 oz White Cheddar Cheese
    • 1 oz Sweety Drop Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 bunch Chives
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Roughly chop the pickled peppers. Thinly slice the chives. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the guajillo chile sauce and sour cream. Season with salt and pepper.

    Make the cheesy potatoes
    2 Make the cheesy potatoes

    Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    Cook the fish
    4 Cook the fish

    Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board; carefully halve each fillet lengthwise.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    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 and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, halved tilapia, finished vegetables, and guajillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced chives. Enjoy!

    Tips from Home Chefs

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    Tilapia Fish Tacos

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Roughly chop the pickled peppers. Thinly slice the chives. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the guajillo chile sauce and sour cream. Season with salt and pepper.

    2 Make the cheesy potatoes

    Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

    Make the cheesy potatoes
    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    4 Cook the fish

    Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board; carefully halve each fillet lengthwise.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    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 and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, halved tilapia, finished vegetables, and guajillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced chives. Enjoy!

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