FIsh tacos are great because you can challenge yourself to a multi-tasking adventure. While the fish is cooking, prep your fresh ingredients -- shaved cabbage, tomatoes, corn, and herbs, so they'll be ready to serve once the fish is finished cooking.

They also make wonderful leftovers for lunch the next day and I always enjoy adding a squirt of lime and hot sauce to my tacos or if you have some guacamole in the fridge, that'd be a great option as well!



(serves 1-2)

Prep Time: 20 minutes; Total Cooking Time: 35 minutes

  • 2-3 responsibly-farmed tilapia fillets 
  • 2 teaspoons of Cajun seasoning ( I used Tony Chachere)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 corn or rice tortillas 

Rinse fish and pat dry.  Season fish fillets on both sides with cajun seasoning and a little salt and pepper.

Melt butter in cast iron skillet over medium heat until bubbling. Add fish fillets and sear on each side for about 3 minutes or until thoroughly cooked. Remove from pan and set aside. 

You can store left over fish in the fridge for 1-2 days in a glass tupperware container and freeze any leftovers in a ziplock bag for up to a month.



  • 2 cups purple and green cabbage mix, thinly sliced
  • 1 lime, sliced into wedges
  • 1/2 tomato, diced
  • handful cilantro leaves, chopped
  • 2 avocados, sliced


  • 1 cup Greek Yogurt (I used Fage)
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon Creole mustard, or grain mustard
  • 1 teaspoon Tabasco
  • ½ lime squeezed
  • Salt to taste

Mix ingredients in a small glass tupperware container and adjust flavors accordingly.  

Leftover sauce can be used as a great dip for raw veggies or frozen in a glass tupperware container for up to 3 months. Defrost when ready to use.  


Show us your creations on our Instagram, FB and Twitter page -- we’d love to see what you guys come up with! Just use #onetwosimplecooking to follow along.

And be sure to subscribe to our 1-2-Simple Cooking YouTube channel to stay up to date on our recipes and tips!