Moist and flavorful, these Easy Fish Tacos are sure to impress!
In a small bowl, combine all seasonings - stir to combine.
Rinse tilapia fillets in cold water and pat dry with paper towels. If tilapia is frozen, allow to defrost then rinse. Season both sides of each fillet with prepared seasoning.
In a large saucepan, heat olive oil over medium-high heat. Cook tilapia in hot oil until fish flakes easily with a fork. About 4-6 minutes per side.
Rinse corn and black beans in a colander. In a medium bowl, add corn, black beans, red pepper,,red onion, cilantro, cumin, salt/pepper, cayenne pepper, and fresh lime juice - stir to combine then set aside.
Rinse all fresh produce and slice as desired, set aside.
If you would like to serve your tortillas warm, heat a skillet over low-medium flame with just a touch of oil. Heat tortillas one at a time for about 30 seconds per side.
Set out tortillas onto a plate or sheet pan for assembly. Add fish, corn and black bean salad, greens, tomatoes,, and cotija cheese (optional). Serve with an additional lime wedge for "spritzing."
Storage: Refrigerate tilapia and bean salad in two separate airtight containers. Store additional ingredients separately for freshness.