FOODIE – Tilapia Fish Tacos

I know it’s been awhile since I posted Foodie, I’m terrible and I apologize. It’s not like I haven’t been cooking because I have. I made an entire carrot pineapple cake from scratch for my parents’ anniversary/my mom’s birthday that melted in their mouths (according to them. If it was bunk, they would’ve told me). I mean, I grated fresh carrot people!

Anyway, I’m back on my Foodie grind and I’ll even update you with my delicious travels and opinions on the food I sample. Last week I tried out Brooklyn’s new establishment called La Pequena (2) in Prospect Heights, the original restaurant is in Fort Greene near the C train. As a California girl, I’m wild picky about my Mexican food—if a spot doesn’t offer refried beans, I’m walking out—and I’ve patronized the O.G. location since 2005 at least. The new one is more like La Pequena Grande because it’s much more spacious but the wait staff still have to get their rhythm. A customer shouldn’t have to seat themselves is all I’ll say.

Ultimately, ordering the house fish tacos made me want to make some at home. So here’s my stab at it, twisting the recipe to my own specifications. Check it out below!

Shout to Bobby Flay for his base recipe!

  • Cook Time:

    45 min

  • Level:


  • Yield:

    4 servings



  • 1 pound white flaky fish, such as mahi mahi or orata (I used Tilapia, which isn’t too $$)
  • 1/4 cup canola oil (used veggie oil…)
  • 1 lime, juiced
  • 1 tablespoons ancho chili powder (regular chili powder)
  • 1 jalapeno, coarsely chopped (just your usual BK market peppers, they were 5 for $1)
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas


  • Shredded white cabbage
  • Hot sauce (replaced with a smoky chipotle sauce)
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion (didn’t use)
  • Chopped cilantro leaves
  • Pureed Tomato Salsa (replaced with pico de gallo)


Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes (I marinated the fish for about 2 hours).

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

In addition, I bought a box of Goya yellow rice and a can of refriend black beans, the latter of which I heated up on the stove and mixed in a few spoonfuls of sour cream to keep it moist.

*My grill was my roomie’s George Foreman which worked just fine. 😉

Tell me how yours turns out in a comment below!

Last 5 posts by Hillary aka Steely D