IIFYM Recipe- Pan-Seared Fish Tacos

IIFYM Recipe

IIFYM Recipe- Pan-Seared Fish Tacos

Total Time– 20 minutes


  • 2 teaspoons canola oil
  • 1 pound tilapia (or fish of your choice)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 (6 inch) corn tortillas
  • 1/2 cup refrigerated fresh salsa
  • 1/4 cup reduced fat sour cream
  • 1 peeled avocado, cut into 16 slices


  1. Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Pat tilapia dry with paper towel. Sprinkle the salt and pepper on fish. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer fish to cutting board and cut across grain.
  2. Warm tortillas according to package directions. Divide fish evenly among tortillas (be sure you weigh it!)
  3. Top each taco with 1 tablespoon salsa, 1 1/2 teaspoon sour cream and 2 avocado slices. Serve immediately

Macro Breakdown

Serves 4 ( serving size: 2 tacos)

Calories- 346

Protein- 32 grams

Carbohydrates- 30 grams

Fat- 11.2 grams

Fiber– 5 grams

Helpful Tips

  •  For different flavors try interchanging this recipe with different types of fish or different types of salsa
  • These tacos are quick and easy to make, perfect for a weekday dinner