Tilapia Salpicon

Shred seared tilapia and serve it with cilantro and jalapeño for a killer taco.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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3 skinless tilapia fillets (about 1 1/2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1/2 cup fresh cilantro leaves

1/2 cup thinly sliced red onion

4 tablespoons lime juice

2 tablespoons Worcestershire sauce

1 jalapeño, seeded and finely chopped

8 to 12 corn tortillas

1/2 cup shredded iceberg lettuce

Sour cream and lime wedges, for serving


  1. Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
  2. Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
  3. Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
  4. Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.