Tilapia Salpicon Tacos

Shred seared tilapia and toss it with jalapeños, onions and cilantro for a flavorful taco filling.
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  • 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.
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