Tortilla Crusted Fish Tacos with Avocado Crema are a healthy and easy weeknight meal you can make in just 20 minutes with your Airfryer! Crispy Tortilla Crusted Tilapia is layered in a grilled corn tortilla with avocado crema and fresh tomatoes for a flavorful dinner recipe the whole family will love.
Tortilla Crusted Fish Tacos with Avocado Crema
These Tortilla Crusted Fish Tacos with Avocado Crema are one of my favorite weeknight dinners. The simplicity of using frozen breaded fish fillets, makes these an easy and flavorful meal. So often, when you buy fish fillets that are breaded and baked, they end up being mushy or greasy. These were neither of those things, and have some added flavor incorporated in their crunchy tortilla breading that I love! While I could go about breading some fish fillets my husband caught, I’d prefer he just keep them in our parent’s freezer so I don’t have to deal with the mess that is him trying to fillet! These frozen fillets do the trick and are a huge time saver.
I remember the first time I was at a restaurant in college and after asking for a recommendation on the menu, the server gushed about the amazing fish tacos. I distinctly remember thinking she was crazy! In my mind, Fish + tacos = GROSS! I was envisioning a hard shell taco with steamed fish, taco sauce and cheese. Ya…it wasn’t pretty.
Needless to say, I didn’t order the fish tacos that day, but somewhere along the line I did, and fell in love! I quickly realized, fish tacos aren’t just a standard taco with some fish meat slapped in there. They are all kinds of wonderful with notes of citrus, breaded fish, and usually a creamy sauce to finish it off. (No bottled taco sauce! haha)
To get started, pop your fish fillets in your Airfryer and bake them at 390° for 15-18 minutes, until they are nice and crispy. If you don’t own an airfryer you can bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).
Meanwhile, to prepare the avocado cream, open one 5 oz. container of nonfat plain Greek yogurt. Take a half of an avocado and slice the flesh in both directions into about 1/4″ pieces. Grab the back of the avocado and squeeze out the pieces into the yogurt container. (I learned that trick from my sister, surprisingly enough!) To that, add the juice of a half lime, chili powder, cumin and garlic powder. Mix well and set aside.
Note: If you don’t have an extreme aversion to doing dishes, such as myself, feel free to mix this up in a small bowl so you have a bit more room to work with as opposed to the small yogurt container. I just like to avoid making a dirty dish at all costs. 🙂
- 6 Corn tortillas
- 2 Tortilla crusted tilapia fillets
- 1 cups tomatoes chopped
- ½ bunch green onions chopped
- 5 oz. container nonfat plain Greek yogurt
- ½ avocado diced
- ½ lime, juiced
- ½ tsp. chili powder
- ½ tsp. garlic powder
- 1 tsp. cumin
- To get started, pop your fish fillets in your Airfryer and bake them at 390° for 15-18 minutes, until they are nice and crispy. If you don't own an Airfryer you can bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).
- Meanwhile, to prepare the avocado cream, combine the Greek yogurt and avocado so it is smooth. To that, add the lime juice, chili powder and garlic powder. Mix well and set aside.
- Throw your tortillas in a heated saute pan with a little bit of pan spray and cook on high on each side for 30-60 seconds. This helps to get some browned color on them and improves the texture of the tortilla by giving it a chewy bite.
- Remove your fish from the oven when it is done and slice into ¼" strips.
- To assemble your tacos, start by spreading a generous amount of avocado cream on each tortilla, topping with ⅓ of a fish fillet and diced tomatoes and green onions. Serve immediately.