Fish Taco Recipe and Agua Fresca Give Cinco de Mayo a Fresh Take

In Mexico, Cinco de Mayo celebrates the Mexican army’s victory over France in the state of Puebla in 1862. But in the United States, it’s often a celebration of Mexican heritage centered around food and street fairs. Tacos, nachos and a plethora of cheese-heavy dishes are on the Cinco de Mayo menu for many U.S. celebrants. When you add in the sugary margaritas and dips – the festive foods aren’t exactly a recipe for health. If you’re looking for a fresh take on Mexican-American cuisine this Cinco de Mayo, try this simple fish taco recipe and agua fresca.

(Visited 158 times, 1 visits today)


  • 8–12 street tacos
  • 2 large or 4 small tilapia filets
  • 1 Tbsp. olive oil
  • 1 cup panko breadcrumbs
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. dried oregano
  • Salt and pepper to taste
  • 2 cups shredded lettuce
  • 4 Roma tomatoes, diced
  • Quick pickled onions
  • Cilantro-lime yogurt crema (recipe below)
  • 3 limes, wedged for serving



Lightly Breaded Baked Tilapia Tacos — Serves 4

1. Preheat the oven to degrees 425 F. Prepare a lined baking sheet.

2. Combine panko breadcrumbs, cumin, garlic powder, oregano, and salt and pepper in a bowl. Pat tilapia filets dry, then brush with olive oil. Dip each side of the filets in the breadcrumb mixture and press in to set. Place on the lined baking sheet.

3. Bake tilapia for 8–12 minutes or until cooked through. While tilapia is baking, toast or grill tacos.

4. Serve bits of the tilapia on toasted street tacos with shredded lettuce, diced tomatoes, pickled onions, a drizzle of cilantro-lime yogurt crema and fresh-squeezed lime.

Print the Recipe

Save to Pinterest


  • ½ jalapeño, seeded
  • 2 garlic cloves
  • 1 lime, juiced
  • 1 cup 2% Greek yogurt
  • 1 cup fresh cilantro
  • 1½ tsp. cumin
  • Salt and pepper to taste


Cilantro-Lime Yogurt Crema

1. Optional — in a small pan over medium-high heat, add garlic cloves and jalapenos until lightly charred.

2. In a blender or food processor, add all ingredients and blend until smooth. Dress fish tacos with a drizzle of the crema.

Print the Recipe

Save to Pinterest


  • 1 cup filtered water
  • 3 cups watermelon, cubed
  • 1 lime
  • ¼ cup mint leaves


Watermelon Mint Agua Fresca — Serves 6-8

1. In a blender, add watermelon, water and juice from the lime.

2. In each glass before serving, add 2-3 mint leaves and muddle. Add ice, then pour over the watermelon mixture and stir. Enjoy!

Print the Recipe

Save to Pinterest


Leave a Reply

Your email address will not be published.