Tilapia Fish Tacos (Printer-friendly)
Crispy spiced tilapia with fresh slaw and zesty 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 (optional)
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
# How to Make It:
01 - Pat tilapia fillets dry with paper towels. Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish. Drizzle with olive oil and lime juice.
02 - Heat a large nonstick skillet over medium-high heat. Place seasoned fillets in pan and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove from heat and let rest for 2 minutes. Flake fish into bite-sized pieces.
03 - Combine shredded cabbage, carrots, and chopped cilantro in a large bowl. Add lime juice and olive oil. 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 if using, and salt in a small bowl until smooth and creamy.
05 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm, or microwave stacked tortillas for 20 to 30 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 - Serve tacos immediately while fish is warm and tortillas are soft.
# Expert Tips:
01 -
- Everything comes together in under 35 minutes, making it perfect for those nights when you want something special but dont have hours to spend cooking
- The combination of warm spiced fish, cool crisp slaw, and tangy crema hits every single craving at once
02 -
- Overcrowding the skillet will steam the fish instead of searing it, so cook in batches if your pan is small
- The fish continues cooking after it leaves the pan, so remove it just before it looks completely done
03 -
- Corn tortillas need to be warmed properly or they will crack when folded. A dry skillet or direct flame works best.
- The slaw can be made a few hours ahead and kept in the refrigerator. The flavors actually improve with time.