These fish tacos are filling without making you feel full. Make sense?

The ingredients are fresh and light, but you’ll only be wanting more because they taste so good!

They are a favorite around our house and they’re fairly simple to make.

These fish tacos use spicy mayo, which is a recipe within this recipe!

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Ingredients for Fish Tacos

Chipotle Mayonnaise (I’ll show you how simple that is in a second.)

Corn Tortillas

Tilapia Fillets

Flour for Dredging

Extra Virgin Olive Oil

Fresh Cilantro

Limes

Shredded Cabbage or Cole Slaw Mix

Recipe for Chipotle Mayo

I learned how to keep this for future recipes from the Rachael Ray Show. The freezing process is very easy to do.

You only need chipotle peppers in adobo sauce and a jar of mayonnaise to make this spicy mayo.

Don’t worry…it is not too spicy. But definitely make it because it makes the fish tacos!

Step One: In a food processor or blender, blend the contents of the can.

Reserve 2T of it to use for now and store the rest in the freezer.

Here’s how to freeze the chipotle peppers: Put the pureed chipotle in adobo into a sandwich size plastic bag, roll out all of the air and seal it, date and label it and pop it into the freezer until you need it again.

When you need it again, you’ll just break off however much of the peppers you’ll need.

Step Two: Combine about 2T of the chipotle in adobo with 1/2C-3/4C of mayonnaise.

Mix to taste. Add a little chipotle at a time until you get the spice level to your liking.

This is great on sandwiches or with any other meat if you wind up with leftovers after this recipe, so don’t toss it out! In fact, I used some leftovers for Steak and Potato Cakes.

So, now that we’ve established how to make the chipotle mayo, let’s talk fish!

Recipe for Fish Tacos

Step One: Dry the tilapia fillets with some paper towels and then dredge them in a shallow dish of flour.

Then place them into the 2T of hot oil in the skillet.

Let them cook on one side until you see that they are done. Flip and cook through on the reverse side. This should only be a few minutes on each side, but be sure to cook them thoroughly.

Place cooked fish onto paper towels to soak up the oil. Then continue with more fish fillets.

Step Two: Cut up the cilantro.

Step Three: Cut the fish into smaller pieces and drizzle it with fresh lime juice.

Step Four: Warm the corn tortillas.

Step Five: Build your tacos! Spread the spicy mayo on the corn tortillas, add some fish, cabbage, and cilantro and drizzle with more lime juice if you’d like.

I don’t add any sour cream, guacamole, or salsa to this recipe. I think it’s beautiful because it’s simple! Enjoy!

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Tex Mex Pizza

Mexican Casserole

Two Uses for Taco Meat

You may also like these Fast Fish Tacos from Recipe Girl!

What are your favorite kind of tacos?