These grilled tilapia tacos are a recipe that I have perfected over a couple of years. They are traditional, wholesome, and a little spicy. Enjoy!


Recipe Summary

30 mins
10 mins
1 hr
1 hr 40 mins
10 tacos


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Habanero Cream Sauce:


Instructions Checklist
  • Mix canola oil, cilantro, jalapeno peppers, chili powder, lime juice, salt, and black pepper for marinade together in a large bowl. Let sit for at least 30 minutes. Add tilapia fillets and marinate in the mixture for 30 minutes, up to 1 hour.

  • Preheat an outdoor grill for high heat and lightly oil the grate. Remove fish from marinade and rub off remaining jalapenos and cilantro.

  • Cook the marinated tilapia on the preheated grill until easily flaked with a fork, about 3 minutes per side.

  • Mix Mexican crema and habanero hot sauce together in a small bowl.

  • Shred cooked fish on a plate using 2 forks.

  • Heat a skillet over high heat. Warm flour tortillas in the hot pan, about 20 seconds per side.

  • Place a dab of habanero cream sauce on each tortilla. Place fish on top of cream sauce and add cabbage, red onion, green onions, and cilantro. Top tacos with salsa and a squeeze of lime juice.

Cook's Notes:

You can mix the marinade ingredients together a day in advance.

You can use serrano peppers instead of jalapeno peppers, if preferred.

Nutrition Facts

591 calories; protein 18.2g 36% DV; carbohydrates 48.6g 16% DV; fat 38g 58% DV; cholesterol 49.2mg 16% DV; sodium 1360.7mg 54% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
I don’t like tilapia. However, this recipe changed my mind for sure! I used broccoli slaw instead of the cabbage and onions but beyond that, I kept the recipe as is. For any non fish lover, this recipe will for sure change your mind! This is such a super yummy recipe that it will definitely be made quite often in my house! Read More