Cumin and cinnamon spice up ordinary frozen tilapia fillets for a fragrant pan-fried fish taco filling. Just add margaritas for the full restaurant experience.




  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels and set aside.

  • For Chipotle Cream: In a small bowl, combine sour cream, chipotle chile and 1/8 teaspoon salt; set aside. In another bowl, combine tomato, onion and cilantro; set aside.

  • In another small bowl, combine garlic, cumin, 3/4 teaspoon salt and the cinnamon. Sprinkle evenly over both sides of fish.

  • Melt butter in a 12-inch nonstick skillet over medium heat. Add fish and cook for 3 minutes. Turn and cook for 2 minutes more. Break fish into bite-size chunks; sprinkle with lime zest and juice. Cook 1 to 2 minutes more or until fish flakes when tested with a fork. Remove from heat. Remove fish from skillet with a slotted spoon, discarding liquid.

  • Serve fish in warm tortillas topped with the tomato and onion mixture and Chipotle Cream. Squeeze lime wedges over tacos.

Nutrition Facts

433 calories; 17 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 113 mg cholesterol; 1026 mg sodium. 749 mg potassium; 34 g carbohydrates; 2 g fiber; 4 g sugar; 39 g protein; 0 g trans fatty acid; 861 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 57 mcg folate; 3 mcg vitamin b12; 140 mg calcium; 3 mg iron;