Tilapia Salpicon Tacos

Shred seared tilapia and toss it with jalapeños, onions and cilantro for a flavorful taco filling.
  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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1 1/2 pounds skinless tilapia fillets

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1/2 cup loosely packed fresh cilantro leaves

1/4 cup fresh lime juice (about 4 limes), plus wedges for serving

2 tablespoons Worcestershire sauce

1 jalapeño pepper, seeded and finely chopped

1/2 red onion, thinly sliced

8 to 12 6-inch corn tortillas

1/2 cup shredded iceberg lettuce, for serving

Sour cream, for serving


  1. Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours.
  2. Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel.
  3. Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
  4. Copyright 2016 Television Food Network, G.P. All rights reserved.
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