Cilantro-Lime Tilapia

I was in need of a properly seasoned filling for the fish tacos I had been craving and thus, this creation was born.


  • 4 Tilapia fillets
  • 1/4 cup Cilantro, finely chopped
  • 2 T lime juice
  • Salt and pepper, to taste
  • 2 T olive oil


  • Preheat oven to 400 degrees
  • In Ziploc bag, combine all ingredients.  Ensure that all fillets are evenly coated.  Remove all air from bag, and let fish rest at room temperature for ~30 minutes.
  • Place into greased baking pan, make sure to dump the marinade into the pan as well – this will allow for especially moist fish.
  • Bake for 10-15 minutes depending on the thickness of your fillets.
  • Remove from oven.  If you’re making fish tacos: Remove fillets to bowl, and flake the fish into bite-sized pieces.

Note: This will provide enough filling for ~8 tacos when using 6″ corn tortillas.


2 responses to “Cilantro-Lime Tilapia

  1. This was awesome! I cooked asparagus with the fish and they were both delicious. Served it under fresh spinach leaves with a side of quinoa with sauteed mushrooms. Thanks! 🙂

  2. Pingback: My 2000th post. OR Cilantro Lime Tilapia: A Confession | Tenaciously Yours,

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