Meghan MacGillivray
This sustainable seafood recipe is great for bbq-ing on a summery afternoon.

Simple and Delicious Tilapia Tacos



3 cups spinach, rough chopped (or 1/2 bag of prewashed Spinach)
1 onions, chopped
2 cups mushrooms, rough chopped, either baby bella or white
3 cloves garlic, chopped fine
Salt and pepper
1 Tbsp olive oil
½ tsp dried oregano
½ tsp dried basil
½ tsp chile powder
½ tsp paprika
¼ cayenne powder

4 fillets US farmed tilapia 
Salt and pepper
Chile powder
1 cup the best green chile sauce (recipe above)
¼ cup monterrey jack cheese, shredded
½ cup lettuce, chopped
1 tomato, chopped
3-5 tortillas depending on size


  • Medium Chop the onions and garlic, reserving half of each.
  • Sauté half of the onions in 1 Tbsp olive oil and then add the garlic.
  • Add the mushrooms and cook for 3-5 more minutes until tender.
  • Add spinach and cook until just wilted, about 1 minute then remove from heat.
  • Add spices and stir.
  • Season the tilapia with salt and pepper and chile powder, sauté in ½ Tbsp olive oil with the remaining onions and garlic.
  • On a clean skillet or flame burner, toast the tortillas, do not burn.
  • Assemble the tacos.
  • Enjoy! 


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