Transformed LA Tacos: Tilapia Tacos

Bring the taste of sunny California home with this fresh-tasting, low-fat fish taco. By replacing full-fat sour cream with a low-fat version, you’ll save on calories without compromising on taste.

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  • 4 tilapia filets
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • freshly ground pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 8 (6 inch) corn tortillas
  • 2 cups pico de gallo sauce (onions, tomatoes, jalapenos)
  • 1/4 cup cilantro
  • 2 limes
  • 4 tbsp low-fat sour crem


Rub the fish with chili and cumin powder, sprinkle with pepper and salt.

In a large sauté pan, heat the olive oil and cook the fish for 5 minutes, then flip it and cook for an additional 3 to 4 minutes.

Remove the fish from the pan and cut into strips. Divide the strips among the 8 tortillas, top with the pico de gallo sauce, sprinkle with some cilantro, and give each a squeeze of lime and a dollop of low-fat sour cream, if desired.