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First week in October and like clockwork – San Francisco’s Indian Summer is upon us! Man it’s hot! 80 degrees in the city! Makes you wish you were on a tropical beach, soaking your toes in the cool, refreshing water while sipping a cocktail with one of those ridiculous mini umbrellas in it.

On days like this… when that kind of ambiance is only a mirage… I try to channel the Island feel through food. And depending on how crazy of a day it was… maybe one of those ridiculous cocktails too!

So for tonight’s Indian Summer-Island Fare Dinner, Baja Tilapia Fish Tacos are on the menu.

Baja Tilapia Fish Tacos Recipe

We love Tilapia. You can change it up a million different ways. We like to buy a package of individually shrink wrapped, frozen filets from Costo. They’re perfect for throwing together a last minute, seafood feast.

Tilapia Fish Taco Ingredients

• 3 White Fish Filets
• 1 Package Taco Seasoning
• Lettuce (Iceberg or Romaine), shredded
• Avocado, thinly sliced
• Soft Taco size Tortillas

Pico de Gallo Salsa

• 4 Roma Tomatoes, chopped
• 1/4 Cup Red Onion, chopped
• 2 Medium Garlic Cloves, minced
• 1/4 Cup Fresh Cilantro, Chopped
• Zest of 1 Lemon
• Zest of 1 Lime
• Juice of 1/2 Lemon
• Juice of 1/2 Lime
• 1 tbsp Vegetable Oil
• Salt & pepper to taste

Mexican Crema Condiment (my version)

• 1/2 Cup Sour Cream
• 1/3 Cup Mayonnaise
• 1/4 Cup Cilantro, chopped
• 1 Garlic Clove, minced
• Zest of 1 Lemon
• Zest of 1 Lime
• Juice of 1/2 Lemon
• Juice of 1/2 Lime
• Salt & pepper to taste

Marinade fish filets in taco seasoning and 1/4 cup water for at least 30 min. Mix all ingredients for Pico de Gallo Salsa and set aside in fridge to chill. Mix all ingredients for Mexican Crema Condiment and set aside in fridge as well. Cut marinaded fish filets in thirds and saute in a tablespoon olive oil on medium high heat- 5 minutes on first side, 3 on second side.

Pico de Gallo Salsa- Blend tomatoes, cilantro, red onion, garlic, lemon juice & zest, lime juice & zest, and vegetable oil.

Mexican Crema Condiment- Blend sour cream, mayonnaise, cilantro, garlic, lemon juice & zest, lime juice and zest, salt & pepper to taste. Use a microplane to zest your lemon & lime.

Marinade tilapia filets in taco seasoning and 1/4 cup water. Saute in 1 tbsp olive oil, 5 minutes on the first side and 3 minutes on the second.

While fish is cooking, steam the tortillas to a warm temp by wrapping a stack of them in a damp paper towel and microwaving for 60 seconds.

Wrap tortillas in a damp paper towel and microwave for 1 minute to steam warm. Shred lettuce and slice lemons and avocados for toppings.

To serve: place 2 pieces of fish in the middle of the heated tortilla. Top with Mexican Crema sauce, shredded lettuce, avocado slices, and Pico de Gallo Salsa.

Baja Tilapia Fish Tacos