Grilled Tilapia Fish Tacos
Recipe type: Main Course
Cuisine: Southwest
Serves: 4
Weight Watchers Info: 7 PointsPlus for 2 tacos (2 tortillas, ¼ pound fish). Carbohydrates: 27g for 2 tacos.
  • 1 pound tilapia fillets (or just eyeball how many tacos worth of meat you want)
  • 8 corn tortillas (I usually make extra, to account for ripped or burnt tortillas)
  • Southwest or Mexican Seasoning or other seasoned salt, to taste
  • ½ Head cabbage, chopped
  • ½ Sweet onion, diced
  • ½ Cup cilantro, diced
  • 1 large tomato, diced (or 2-3 Romas)
  • Fresh salsa (optional, but I use it if we don’t do tomatoes)
  1. Pre-heat gas grill.
  2. Place smoker box or foil packet of moist mesquite chips on burner (optional)
  3. Shake seasoning on both sides of fillets.
  4. Place filets on non-stick aluminum foil or spray/wipe foil with cooking oil.
  5. Put fillets and foil on grill, poke holes in foil all around fillets.
  6. Cover grill--cook for 8-15 minutes, as necessary to cook the fillets all the way through.
  7. While grill is pre-heating, start chopping and dicing cabbage, onion, tomatoes, and cilantro. Continue while cooking fish, if necessary.
  8. When fish is nearly done, heat tortillas on stove over medium heat, 30-60 seconds each. Place in aluminum foil to keep warm.
  9. Take fish off grill, cut into taco-sized pieces (or small enough for multiple pieces per taco) and set up toppings and tortillas to make an assembly line.
  10. Assemble tacos and eat!
Nutrition breakdown and PointsPlus calculated using 1 Tbsp. salsa per taco, and using Mission corn tortillas. Substitute lower carb tortillas if desired.
Nutrition Information
Serving size: 2 tacos Calories: 280 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 37g Sugar: 12g Sodium: 359mg Fiber: 8g Protein: 25g Cholesterol: 40mg
Recipe by The Taste Place at