Recipe – Mexican Tilapia in Red Sauce

August 11, 2008 at 10:19 am 3 comments

I love to cook with Tilapia. It’s the cardboard box of seafood.

I say “cardboard box” with great affection, because Tilapia is one of the few seafood dishes that will take on the flavors of what you prepare it with, while standing up to most cooking processes. My wife and I decided to take a stab at creating our own Mexican Tilapia in Red Sauce after I tried a similar dish at one of our favorite Mexican restaurants, Casa Fiesta.

Here’s the recipe:


  • 2 to 3 fillets of Tilapia (fresh or frozen is fine, just make sure frozen is thoroughly thawed)
  • 1 can Red Enchilada Sauce (pick your favorite brand and level of heat, we like medium or hot)
  • 10-20 Spanish Green Olives (sliced)
  • 10-20 Black Olives (sliced)
  • 1 diced yellow bell pepper
  • 1 diced orange bell pepper
  • 1 cup chopped cilantro
  • Salt and Pepper to Taste
  • Lime cut into wedges
  • 4 tablespoons dry rub mixture (see preparation for dry rub recipe)
  • 1 Tablespoon Olive Oil

Preparation: The Dry Rub
1. Using a pestle and mortar, mix 4 to 5 tablespoons of Original Cholula Seasoning with 1 tablespoon dried red pepper flakes, and a few pinches of Kosher salt and black pepper.

2. Rub both sides of each Tilapia fillet with the dry rub mixture and coat lightly with olive oil.

Preparation: Main Course
1. Preheat a large non-stick skillet over medium heat and add olive oil.
2. Fry each fillet for a minute and a half on each side.
3. Add Enchilada sauce, cilantro, olives and peppers to the pan and bring mixture to a simmer.
4. Let fillets and veggies simmer for 8 to 10 minutes over a low to medium heat.
5. Plate fillets and serve with a wedge of lime and your favorite margarita.

The recipe really turned out well, so well in fact that I’m regretting not taking pictures as we cooked. I think it would be fantastic with the addition of some Chihuahua cheese served at plating or even some crumbled Queso Blanco. Pico and chips would also accompany this dish very well, or a nice cool, guacamole salad.

Enjoy. And if you try this out, post a comment and let me know how yours turned out!


Entry filed under: Our Recipes. Tags: , , , , , .

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3 Comments Add your own

  • 1. Trisha  |  August 18, 2008 at 2:17 pm

    We love to do fish tacos and anything remotely Mediterranean with tilapia. It’s a great canvas!

  • 2. deizans  |  August 18, 2008 at 3:13 pm

    It really is a wonderful fish. Thanks for the comment Trisha!

  • […] for things I could whip together. My eyes lit up when I noticed the three fillets of Tilapia, the cardboard fish. I also spied some cilantro, pickled jalepeno pepper, red onion and tortillas. Yes, Fish Tacos […]


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