Tilapia Fish Tacos (Printer-friendly)
Crispy spiced tilapia with fresh slaw and zesty crema in warm tortillas—ready in 35 minutes.
# What You’ll Need:
→ Fish
01 - 1 lb tilapia fillets
02 - 1 tsp chili powder
03 - 1 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp olive oil
09 - Juice of 1 lime
→ Slaw
10 - 2 cups shredded red or green cabbage
11 - 1/2 cup shredded carrots
12 - 1/4 cup chopped fresh cilantro
13 - 2 tbsp lime juice
14 - 1 tbsp olive oil
15 - Salt and pepper to taste
→ Crema
16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tbsp lime juice
18 - 1 tsp hot sauce optional
19 - 1/4 tsp salt
→ Tortillas and Toppings
20 - 8 small corn or flour tortillas warmed
21 - Sliced avocado
22 - Fresh cilantro leaves
23 - Lime wedges
# How-To Guide:
01 - Pat tilapia fillets dry with paper towels. Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Season both sides of fillets thoroughly with spice mixture. Drizzle with olive oil and lime juice, coating evenly.
02 - Heat large nonstick skillet over medium-high heat. Place seasoned fillets in hot pan and cook 3-4 minutes per side until golden brown and flesh flakes easily with fork. Remove from heat and let rest 2 minutes. Flake into bite-sized pieces using fork.
03 - Combine shredded cabbage, carrots, and chopped cilantro in large bowl. Add lime juice and olive oil. Season with salt and pepper. Toss thoroughly until vegetables evenly coated. Set aside to marinate.
04 - Whisk sour cream or Greek yogurt with lime juice in small bowl. Add hot sauce if desired and salt. Mix until completely smooth and creamy. Adjust seasoning to taste.
05 - Heat dry skillet over medium heat. Warm tortillas individually 15-20 seconds per side until pliable and slightly toasted. Alternatively, wrap in damp paper towels and microwave 30 seconds. Keep warm until serving.
06 - Layer generous portion of slaw onto each warm tortilla. Top with flaked tilapia pieces. Drizzle with crema. Garnish with sliced avocado, fresh cilantro leaves, and squeeze of fresh lime juice. Serve immediately while tortillas remain warm and fish is hot.
# Expert Advice:
01 -
- Everything comes together in under 40 minutes but tastes like something from a beachside taco stand
- The homemade lime crema is the kind of thing you will want to put on everything afterwards
02 -
- Dry the fish thoroughly before seasoning or the spices will not stick properly
- Let the fish rest after cooking so it does not fall apart completely when you flake it
- The slaw needs at least ten minutes to soften slightly in the lime juice
03 -
- Mix the slaw ahead of time and let it marinate in the refrigerator for at least an hour
- Warm your crema slightly if it has been refrigerated so it drizzles more easily