Tilapia Fish Tacos and Thai Coconut Fish Soup
$0.00 Cooking Fee
Serving Size: 8 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
Prepare the Fish:
- Preheat the oven to 375°F or heat a skillet over medium heat.
- Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
- Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet or microwave until pliable.
- Make the Sauce (Optional):
- In a small bowl, whisk Greek yogurt with lime juice and cumin.
- Assemble the Tacos:
- Flake the cooked tilapia into chunks.
- On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
- Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.
For the Soup:
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
- Add Curry Paste:
- Stir in the red curry paste and cook for 1 minute to release its aroma.
- Add Coconut Milk & Broth:
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Cook Vegetables:
- Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
- Add Tilapia:
- Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
- Season & Finish:
- Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
- Serve & Garnish:
- Divide the soup into bowls and top with fresh cilantro if desired.
Cook Times
Ingredients
Ingredients
For the Fish Tacos:
- 1 pound tilapia fillet
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon Kosher salt
- 1 lime juiced
For the Tacos:
- 8 piece small whole-grain tortilla
- 1 cup purple cabbage shredded
- 1 small tomato seeded and diced
- 1/2 piece avocado diced
- 1/4 cup fresh cilantro chopped, for garnish
For the Sauce (Optional):
- 1/4 cup plain Greek yogurt
- 1 teaspoon lime juice
- 1/4 teaspoon cumin
For the Soup:
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 teaspoon fresh ginger OR 1/2 teaspoon ground ginger grated
- 1 tablespoon Thai red curry paste
- 13.5 ounce canned lite coconut milk
- 3 cup low-sodium vegetable broth
- 1 cup carrot sliced
- 1 cup broccoli florets
- 1 cup zucchini diced
- 1 pound tilapia fillet cut into bite-sized pieces
- 1 teaspoon low-sodium soy sauce
- 1 lime juiced
Optional: fresh cilantro, for garnish
Cooking Tools Required
12-inch nonstick skillet, 12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, SpatulaReheating/Serving Instructions
Heat in the microwave or cooktop on medium-high heat until heated through.
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