📝 About This Recipe
This coastal-inspired twist on a Mexican classic swaps heavy meats for delicate, flaky tilapia, creating a lighter yet deeply satisfying meal. The mild profile of the white fish perfectly absorbs the bright acidity of lime and the smoky warmth of cumin, all nestled inside soft tortillas and smothered in a tangy tomatillo sauce. It is a vibrant, refreshing dish that brings the flavors of a sunny seaside cantina right to your dinner table.
🥗 Ingredients
The Fish Filling
- 1.5 pounds Tilapia fillets (patted dry and cut into 1-inch chunks)
- 2 tablespoons Olive oil
- 1/2 cup Red onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Lime juice (freshly squeezed)
Assembly & Sauce
- 8-10 pieces Corn tortillas (standard size)
- 2 cups Salsa verde (tomatillo-based, store-bought or homemade)
- 2 cups Monterey Jack cheese (freshly shredded)
- 1/4 cup Sour cream (to be whisked into the sauce for creaminess)
- 1/4 cup Fresh cilantro (chopped)
For Garnish
- 2 pieces Radishes (thinly sliced)
- 1 piece Avocado (diced or sliced)
- 2 tablespoons Pickled red onions (optional for extra tang)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray or a drizzle of oil.
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2
In a small bowl, whisk together the salsa verde and the sour cream until smooth. Spread about 1/2 cup of this mixture across the bottom of the prepared baking dish.
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3
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the diced red onion and sauté for 3-4 minutes until softened.
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4
Add the minced garlic, cumin, and smoked paprika to the skillet. Cook for 1 minute until the spices are fragrant.
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5
Add the tilapia chunks to the skillet. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring gently, until the fish is opaque and begins to flake.
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6
Remove the skillet from heat and stir in the lime juice and half of the chopped cilantro. Use your spatula to gently break the fish into smaller bite-sized flakes.
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7
Warm the tortillas in the microwave for 30 seconds wrapped in a damp paper towel. This makes them pliable and prevents cracking during rolling.
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8
Lay a warm tortilla flat, place about 2-3 tablespoons of the fish filling in the center, and sprinkle with a tablespoon of Monterey Jack cheese.
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9
Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until the dish is full.
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10
Pour the remaining salsa verde mixture evenly over the top of the enchiladas, ensuring the edges of the tortillas are well-covered to prevent them from drying out.
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11
Sprinkle the remaining shredded cheese over the top of the sauce.
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12
Bake in the center rack of the oven for 15-20 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.
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13
Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to thicken slightly.
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14
Garnish with the remaining cilantro, sliced radishes, avocado, and pickled onions just before bringing to the table.
💡 Chef's Tips
Always use freshly shredded cheese; pre-shredded varieties contain anti-caking agents that prevent a smooth melt. If your tortillas are still cracking, lightly dip them in the warm salsa verde before filling to soften the fibers. Don't overcook the fish in the skillet, as it will continue to cook and steam inside the tortillas while baking. For a spicier kick, add a finely diced jalapeño to the onion and garlic sauté. You can substitute tilapia with any other firm white fish like cod, mahi-mahi, or snapper.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) topped with cotija cheese. Pair with a crisp, cold Mexican lager with a lime wedge or a citrusy Sauvignon Blanc. A side of cilantro-lime rice or smoky black beans rounds out the meal perfectly. Offer extra lime wedges on the side for guests who love an extra hit of acidity. A dollop of fresh pico de gallo adds a nice temperature contrast to the warm enchiladas.