Tilapia Tacos with Tomato Salsa and Broccoli
Flaky seasoned tilapia tucked into warm whole-wheat tortillas with fresh tomato salsa and crisp-tender broccoli.
- Calories
- 620
- Protein
- 42g
- Carbs
- 69g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 35 min total
- tilapia filletpatted dry24 oz
- whole-wheat tortillas12
- tomatodiced16 oz
- red onionfinely diced4 oz
- frozen broccoli florets16 oz
- lemonjuiced1
- cooking oil4 tbsp
- paprika2 tsp
- ground cumin1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Finely dice the tomato and red onion, and juice the lemon. Stir the tomato, red onion, and half of the lemon juice together. Taste and adjust with a pinch of kosher salt and black pepper.
- Pat the tilapia dry, do not rinse it, and season both sides with the kosher salt, black pepper, paprika, and ground cumin.
- Heat half of the cooking oil in a nonstick skillet over medium-high heat. Cook the tilapia for 3-5 minutes per side, until it flakes easily and reaches 145°F (63°C) at the thickest part. Transfer it to a plate, then wash the board, knife, and hands with soap and water before touching anything else.
- Heat the remaining cooking oil in the skillet. Add the broccoli and cook for 4-6 minutes, stirring occasionally, until crisp-tender and lightly browned. Taste and adjust seasoning.
- Warm the tortillas in the microwave for 20-30 seconds, until pliable and steaming. Break the tilapia into large pieces, fill the tortillas with the fish and tomato salsa, and serve with the broccoli.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.