Summertime Fish Tacos

tailgate time

Choose tilapia fillets or any other firm white fish. Before these go in the oven they’ll get seasoned with chili powder, garlic powder and a bit of salt. While the fish are cooking, prep a taco bar for guests to choose which fresh ingredients they’d like to top their delicious tacos with!


Three fish tacos on a white plate with a bowl of pineapple on the side.



  • 2 lb tilapia fillets or any firm white fish
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp salt
  • 2 Tbsp olive oil
  • 12 corn tortillas
  • 1½ cups fresh salsa
  • 2 avocados, sliced
  • ⅓ cup chopped fresh cilantro
  • Optional: jalapeño slices, cotija cheese, lime wedges


  1. Preheat oven to 400°F. Rub fish with chili powder, garlic powder, and salt. Drizzle with oil. Bake 12 to 15 minutes or until fish flakes with a fork.
  2. Heat tortillas according to package directions.
  3. Break fish into chunks. Divide fish among tortillas, and top with salsa, avocado, and cilantro. Serve with optional ingredients, if desired.

Chili-Lime Pineapple
Side Dish Ingredients

  • 4 cups pineapple chunks
  • ¼ cup lime juice
  • 1½ tsp chili powder (or use cayenne pepper)

Side Dish Instructions

  1. Toss pineapple with lime juice and chili powder.

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