TequilaLimeFishTacos-Nectar Detail

Tequila-Lime Fish Tacos Recipe with Truvía® Nectar

Spice up your Taco Tuesday with a healthier version of the Baja classic. This recipe is a great way to add fish to your weeknight meal repertoire and contains 33% less sugar* than the full-sugar version. Makes 6 servings.

  • Serving Size: 2 tacos
350 Calories


Tequila-Lime Marinade
  • 1 Tbsp Truvía® Nectar

  • 12 cup lime juice

  • 12 cup tequila

  • 14 tsp ground cumin

  • 14 tsp ground chipotle pepper

  • 34 lb. tilapia fillets (~2-3 fillets)

  • 2 cups red cabbage, shredded

  • 14 cup lime juice

  • 14 cup grapeseed oil

  • 1 Tbsp Dijon mustard

  • 12 tsp salt

  • 14 tsp black pepper

  • 1 Tbsp Truvía® Nectar

Chipotle Crema
  • 14 cup light sour cream

  • 1 Tbsp sauce from can of chipotle in adobo

Fish and Assembly
  • 1 tsp salt

  • 12 tsp pepper

  • 2 Tbsp grapeseed oil

  • 2 avocados, diced

  • 12 corn tortillas

  • 1 cup cilantro, chopped


  1. In a small bowl, whisk together Tequila-Lime marinade ingredients except for tilapia. Set aside.

  2. Cut tilapia into 12 equal sized pieces. Place fillets in a shallow-rimmed baking dish. Pour tequila-lime marinade over fish, cover in plastic wrap, and marinate in refrigerator for 30 minutes.

  3. Whisk together all slaw ingredients except for cabbage. Toss in shredded cabbage and stir to combine. Set aside until ready to assemble tacos.

  4. Mix together sour cream with adobo sauce and set aside until ready to assemble tacos.

  5. To prepare tilapia, remove from marinade. Season fish with salt and pepper. Heat a large non-stick skillet over medium-high heat until almost smoking. Working in two batches, add 1 Tbsp grapeseed oil to hot skillet. Place 6 fillets in skillet and cook for 2 minutes. Flip and cook an additional 1 minute. Remove fish from skillet and set aside until ready to assemble. Repeat to cook remaining tilapia.

  6. To assemble tacos, lay out 12 corn tortillas on a flat working surface. Divide avocados evenly amongst tortillas followed by slaw, tilapia, chipotle crema, and finally cilantro. Serve immediately.

*This recipe has 4 grams of sugar per serving compared to the full-sugar version that has 6 grams of sugar per serving.

Nutrition Per Serving

Calories 350
Total Fat 21g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 30mg
Sodium 720mg
Total Carbohydrate 29g
Dietary Fiber 6g
Sugars 4g
Erythritol 0g
Protein 14g
Vitamin A 10% DV
Vitamin C 35% DV
Calcium 10% DV
Iron 8% DV