Tilapia Fish Tacos (Print Version)
Crispy seasoned tilapia with fresh cabbage slaw and tangy lime crema in warm tortillas
# 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
19 - 1/4 tsp salt
→ Tortillas
20 - 8 small corn or flour tortillas, warmed
→ For Serving
21 - Sliced avocado
22 - Fresh cilantro leaves
23 - Lime wedges
# Steps:
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 tilapia with spice mixture, then drizzle with olive oil and lime juice.
02 - Heat a large nonstick skillet over medium-high heat. Cook seasoned fillets for 3-4 minutes per side until golden brown and cooked through. Remove from heat and let rest for 2 minutes, then flake into bite-sized pieces.
03 - Combine shredded cabbage, carrots, cilantro, lime juice, and olive oil in a large bowl. Season with salt and pepper to taste. Toss thoroughly until vegetables are evenly coated.
04 - Whisk together sour cream or Greek yogurt, lime juice, hot sauce, and salt in a small bowl until smooth and creamy. Adjust consistency with a splash of water if needed.
05 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm. Alternatively, wrap in damp paper towels and microwave for 30-45 seconds.
06 - Layer slaw and flaked tilapia onto warm tortillas. Drizzle generously with crema. Top with sliced avocado, fresh cilantro leaves, and serve with lime wedges on the side.
07 - Arrange tacos on a platter and serve while tortillas are warm and fish is still hot. Pass extra crema and lime wedges at the table.
# Expert Tips:
01 -
- Everything comes together in under 40 minutes with minimal cleanup
- The contrast between warm spiced fish and cool tangy slaw is addictive
02 -
- Do not overcrowd the pan when cooking the fish or it will steam instead of sear
- The slaw tastes better after sitting for 15 minutes, so make it first
03 -
- If your tortillas crack when folding, wrap the stack in a damp paper towel and microwave for 30 seconds
- Grill the fish outdoors in the summer for an even smokier flavor