Get ready to transform your dinner routine with these mouthwatering Tilapia and Summer Squash Tacos that bring the vibrant flavors of Mexican cuisine right to your kitchen! In just 25 minutes, you'll create a light, fresh, and incredibly delicious meal that will have everyone at the table asking for seconds. These tacos are not just a meal—they're a culinary adventure that combines the delicate, flaky texture of perfectly seasoned tilapia with the subtle sweetness of summer squash, all wrapped in warm corn tortillas.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 tilapia fillets
- 1 medium summer squash, sliced
- 8 corn tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the tilapia fillets under cold water and pat them dry with paper towels. Slice the medium summer squash into thin rounds or half-moons, depending on your preference.
- In a small bowl, combine the cumin, salt, and pepper. Rub this spice mixture evenly over both sides of the tilapia fillets to season them well.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the seasoned tilapia fillets to the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the tilapia from the skillet and place it on a plate, covering it loosely with foil to keep it warm.
- In the same skillet, add the sliced summer squash. Sauté for about 5-7 minutes, stirring occasionally, until the squash is tender and lightly golden. Season with a pinch of salt and pepper to taste.
- While the squash is cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving them for about 30 seconds.
- To assemble the tacos, take a warm corn tortilla and place a portion of the sautéed summer squash in the center. Flake some of the cooked tilapia on top of the squash.
- Garnish the tacos with fresh cilantro for added flavor and a pop of color. You can also add any additional toppings you like, such as avocado, lime wedges, or salsa.
- Serve the tilapia and summer squash tacos immediately while they are warm, and enjoy your delicious Mexican-inspired meal!
Tips
- Pat the tilapia fillets completely dry before seasoning to ensure a perfect sear and prevent steaming.
- Use fresh, high-quality spices for the best flavor—toasting your cumin briefly in the dry skillet can enhance its aromatic profile.
- Don't overcrowd the skillet when cooking fish and vegetables to maintain proper heat and achieve a nice golden color.
- Warm tortillas just before serving to keep them soft and pliable.
- Feel free to customize your tacos with additional toppings like a squeeze of fresh lime, diced avocado, or a spicy salsa to suit your taste.
- For a lighter version, you can grill the tilapia and squash instead of pan-frying.
Nutrition Facts
Calories: 252kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 60mg
