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Servings: 8 tacos

Total Time: 30 minutes

  • 4 filet tilapia
  • 8 corn tortillas
  • 1 cup shredded lettuce
  • 1 Medium tomato, chopped
  • 1/2 small red onion, chopped
  • 1/2 bell pepper, chopped
  • 1 Tbsp garlic, minced
  • 3 Tbsp fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1/2 jalepeno, minced
  • 1 dash salt
  • 1 dash pepper

Tilapia is fast growing and eats a mainly herbivorous diet, making it very low in mercury. This is good news for expecting mothers-tilapia makes the grade for foods safe to eat during pregnancy.


Prepare salsa by mixing all ingredients together. Season with salt and pepper, to taste. Preheat oven to 400F. Drizzle tilapia with oil and bake tilapia on a foil-lined pan until opaque, about 10 to 12 minutes. Cut tilapia into bite-size pieces and Fill tortillas. Top with salsa and lettuce.


Nutrition information per taco: 167 calories; 3 g fat; 1 g saturated fat; 43 mg cholesterol; 57 mg sodium; 14 g carbohydrate; 2 g fiber; 22 g protein

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