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Lemon Pepper Tilapia Tacos with Avocado Grapefruit Salsa

Lemon Pepper Tilapia Tacos with Avocado Grapefruit Salsa


  • 2 7/9 oz. Hidden Bay Tilapia Fillets
  • lemon pepper seasoning
  • green onion, sliced
  • 4 corn tortillas
  • avocado grapefruit salsa
  • cilantro lime crema

Avocado Grapefruit Salsa

  • 1 grapefruit, diced
  • 1 avocado, diced
  • 1/2 jalapeno, seeded and minced
  • 3 tbsp red onion, minced
  • 2 tbsp fresh cilantro, minced
  • 1 tbsp fresh lime juice

Cilantro Lime Crema

  • 8 oz. sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1/8 cup fresh lime juice
  • salt and pepper to taste


  1. Preheat the oven to 400° and season the tilapia with lemon pepper seasoning. Bake the tilapia for 10-15 minutes, until the meat turns opaque and flakes easily with a fork.
  2. When the tilapia is finished cooking, transfer it to a cutting board and sliced it in half lengthwise.
  3. To make the avocado grapefruit salsa, combine all salsa ingredients in a medium bowl and stir well to combine.
  4. To make the cilantro lime crema, combine all the crema ingredients in a small bowl and stir well to combine.
  5. To assemble the tacos, add a dollop of the cilantro lime crema to the tortillas and gently spread it into the bottom to create a base for the rest of the toppings. Then add the salsa, followed by about tilapia. Drizzle each taco with a little more of the cilantro lime crema, and garnish with sliced green onion.

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