Tilapia tacos. Summer’s taco.
Serves 2.

Ingredients for tacos:

2 tilapia filets
3 T. of coconut oil
1/2 orange bell pepper sliced
1 Roma tomato diced
3/4 c. fresh corn of cob or canned corn
1/4 c. diced onion
1 clove minced garlic
Black beans drained (enough for garnish)
1/2 c. fresh spinach (enough for garnish)
1/2 diced jalapeño (enough for garnish)
2 T. Vegenaise or Greek yogurt
1 t. of sriracha sauce

Ingredients to dust on tilapia filets:

2 T. of paprika
1 T. of salt
2 T. of garlic powder
1 T. of black pepper
1 T. of onion powder
1 T. of cayenne pepper
1 T. of dried oregano
1 T. of dried thyme


Turn on burner to medium high.
Melt 3 T. of coconut oil.
Dust tilapia with seasoning.

Mix Vegenaise or yogurt with sriracha sauce, set aside.
Rinse and strain black beans, set aside.
Chop spinach, set aside.
Chop jalapeño, set aside.

Place tilapia in skillet.
Cook about 2 minutes then flip.
Add onions, garlic, bell pepper and corn to skillet. Continue to Cook for 3-4 minutes.

Place 1/2 of tilapia filet on small corn tortilla. Add with sautéed vegetables, garnish with chopped spinach, jalapeño, siracha mixture and black beans.


Jayme Burton Arnold

Cap and gown in hand, Jayme Burton Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food… MORE