I love tacos…period. When some­one asks me what my favorite cui­sine is, with­out a stut­ter I say MEXICAN.

How is it that some­thing so sim­ple, inex­pen­sive and del­ish as the TACO has such RAVING fans? Is it because we actu­al­ly pre­fer eat­ing with our hands? That they’re messy in good way?

What­ev­er it is, I’m not sure I’ve met amy­one that does­n’t love tacos!

The recipe I’m shar­ing here is for fish tacos…I made it up one day with what I had on hand…that’s how I roll a lot of the time.

And like I men­tion in most of my recipe posts, use the recipe as a GUIDE and go from there!


Skillet Fish Tacos

Course Main Course
Cui­sine Mex­i­can
Serv­ings 4 serv­ings
Author Liz Geeslin


  • 2 large Tilapia loin filets or any white fish you prefer…cod is great.
  • 1 14 oz can diced toma­toes with green chilies drained
  • South­west sea­son­ing of your choice I use Pen­zeys Faji­ta seasoning
  • olive or coconut oil
  • 1 bunch cilantro chopped fine
  • 4 — 8 tortillas…corn, flour or gluten free

Taco Bar Embellishments 

  • shred­ded lettuce
  • shred­ded cheese
  • diced green onion
  • sour cream
  • hot sauce
  • avo­ca­do or guacamole
  • lime wedges
  • diced man­go


  • Sea­son the fish with the sea­son­ing you choose.
  • Heat the oil in a medi­um large non stick skil­let over medi­um heat.
  • Add the filets, low­er the heat to medi­um low and cov­er the skil­let, allow to cook for 5 minutes.
  • Remove the lid, turn the filets over and cov­er, cook for anoth­er cou­ple of minutes.
  • Using a spat­u­la, check to see if the fish will break apart eas­i­ly and is cooked com­plete­ly, if not, add more time.
  • When com­plete­ly cooked, break apart the fish with the spat­u­la and add in the drained diced toma­toes and cilantro, toss­ing gen­tly to com­bine with the fish.
  • Serve with tor­tillas of your choice and any or all of the sug­gest­ed taco bar embellishments!

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