Pregnant women can safely eat two servings of tilapia per week, according to the American Pregnancy Association. Tilapia is low in mercury and does not pose a health hazard for pregnant women. Fish is healthy and packed with nutrients such as protein, B vitamins and healthy fats.
Fish contains varying levels of mercury due to environmental contamination. The American Pregnancy Association states that pregnant women should avoid fish high in mercury, such as swordfish, ahi tuna, tilefish, marlin, shark, swordfish and orange roughy. The fish containing the lowest levels of mercury include tilapia, catfish, haddock, flounder, clams, herring, oysters, salmon, shrimp, sole, squid, trout and sardines. The Natural Resources Defense Council releases an annual list showing the amount of mercury found in each type of fish.