Tajin Tilapia Tacos with Mango Finger Lime ‘Caviar’

Tacos, tacos, TACOS!

It’s taco night in the Staving Chef’s kitchen – and we are going to swing for a healthy version using tilapia and tajin!

What Is TAJIN?

Pronounced “tah-heen,” this Mexican seasoning has quickly become a staple in my kitchen. It adds notes of citrus AND heat to any dish. It has a lime-y flavor and you can find it in various heat ranges.

I first discovered tajin at the beginning of quarantine, when I was looking for new flavors to taste test out of boredom. You can find it in most grocery stores with the other Mexican seasonings.

For this dish, tajin is the sole seasoning on our fish. It’s THAT good!

Mango Finger Lime “Caviar”

No, it’s not actual caviar – not in the least bit. Finger limes are native to Australia but if you get lucky and can get your hands on them in the states, you are in for a treat!

Finger limes are also known as “caviar limes” for good reason. When you slice a finger lime in half, little beads of citrus spill out – and looks just like caviar!

@thestarvingchef finger limes are amazingly satisfying #asmr ♬ original sound – Felicia

I then marinated these little beads of lime with some mango, shallot, garlic, sugar and apple cider vinegar to really make them POP as a topping.

It’s like adding little bursting beads of citrusy goodness on top of your tacos!

Flavorizing the Tilapia

Tilapia is a versatile and underrated cut of fish. Because it’s not “fancy” like salmon or tuna, it tends to be a bit cheaper in price but not in flavor.

For this recipe I used frozen thawed tilapia filets but you can certainly purchase fresh filets and end up with even more flavor!

As I said above, tajin is the only seasoning on our fish. It’s a strong enough flavor profile on it’s own that no other ingredients are needed. It takes care of everything from sour to salty – with just a hint of heat.

I sprinkled about a teaspoon or two on each side of each tilapia filet and let it rest at room temperature for at least 30 minutes to really pull out the flavors and tenderize the filet with the citric acid in the tajin.

Homemade Avocado Crema

Avocado crema mellows out the citrusy notes from the finger lime and tajin and adds an undertone of savory flavor.

• avocado – fresh is best, rub it with lime juice to keep it green
• Greek yogurt – I used a plain, low-fat, whole milk yogurt for the base of my crema
• mayonnaise – essential adding a bit of twang without overpowering the avocado flavor
• water – to thin out the sauce, as desired

I air fried my tilapia filets but you can also roast them in the oven – whichever method is easier (and has less clean up for you) works!

To assemble the tacos, I spread out a base of avocado crema on a white corn tortilla and then topped it with the fish, mango finger lime caviar and a sprinkle of cheese and cilantro. I served mine topped with red cabbage and some sour cream on the side for additional dipping.