Rachael Ray What’s for Dinner Wednesday: Grilled Tilapia Tacos

I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachael Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!



So sometimesin life you have to make do with what you have. Rachael’s recipe calls for Halibut and I didn’t have any. I used tilapia  instead and it was still “Delish”. I am really surprised that my kids love fish tacos. I thought I would share this recipe since it is easy and inexpensive. It also involves 10 minutes of actual cooking time which is all I seem to have some nights. ( I also had a bag of avocado that were getting soft)

  • 4 pieces fresh (halibut Rachel uses) I used frozen talipia 3 lbs  steak or filets, 6 to 8 ounces each
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 1 lime, juiced
  • 3 small to medium ripe avocados, pitted and scooped from skins with a large spoon
  • 1 lemon, juiced
  • 1/2 teaspoon cayenne pepper  a dash
  • 1 cup plain yogurt
  • 1 teaspoon coarse salt, eyeball it
  • 2 plum tomatoes, seeded and chopped (sometimes I cheat and use fresh salsa from giant $3.50 but it isn’t the whole container. We also throw it on chips, salad, sandwichs and eggs… etc)
  • 2 scallions, thinly sliced on an angle
  • 1 heart of Romaine Lettuce
  • 12 soft (6-inch)  Flour tortillas or Crunchy tacos (you can even just use chips and make a salad)


Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle the fish with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the pan or grill. Flake fish into large chunks with a fork.

While fish is cooking, in a blender, combine avocado  flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes  and chopped scallions. Shred lettuce and reserve.

When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole  sauce. Top with shredded lettuce, fold tacos over and eat!

We then cut ours into mini tacos for the kids they love dipping them into the green stuff.

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