Tilapia Fish Tacos

Tilapia Fish Tacos are a flavorful fiesta in every bite! Pan-seared tilapia, marinated in a zesty lime-garlic mixture, pairs perfectly with a crunchy slaw made from shredded veggies and a hint of honey. All wrapped up in a warm tortilla, this dish is a delicious escape to the coast of Mexico.

Ingredients

• For the fish:
• 1 pound tilapia fillets, cut into small pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• For the slaw:
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste
• For the tacos:
• 4 corn tortillas
• Shredded lettuce
• Diced tomatoes
• Shredded cheese (Monterey Jack or Pepper Jack)
• Sour cream or Greek yogurt (optional)
• Salsa (optional)
• Avocado or guacamole (optional)
• Cilantro leaves for garnish

Instructions

Rinse the tilapia pieces under cold water, pat them dry with paper towels, and place them in a shallow dish. Sprinkle both sides of the fish with salt, black pepper, cumin, paprika, and cayenne pepper (if using).

Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

In a small bowl, whisk together lime juice, garlic, and olive oil. Pour the marinade over the fish, making sure each piece is coated.

Let it marinate for another 15-30 minutes.

Preheat a large non-stick skillet or grill over medium-high heat. Remove the fish from the marinade, letting any excess liquid drip off.

Add the fish to the skillet or grill and cook for 3-4 minutes per side, or until cooked through.

While the fish is cooking, prepare the slaw. In a medium bowl, combine shredded red cabbage, carrots, and chopped cilantro.

In a small bowl, whisk together lime juice and honey until well combined.

Pour the dressing over the slaw mixture and toss to coat. Season with salt and pepper to taste.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a piece of fish onto a tortilla, followed by a spoonful of the slaw, shredded lettuce, diced tomatoes, and shredded cheese. Top with sour cream or Greek yogurt, salsa, avocado or guacamole, and cilantro leaves, if desired.

Serve immediately and enjoy!

Notes

For the fish, make sure to pat the tilapia pieces dry with paper towels before marinating them to remove excess moisture. When marinating the fish, don’t overcrowd the shallow dish – it’s better to do it in batches if necessary.

For the slaw, you can customize it to your taste by adding or substituting other veggies, like onions or bell peppers.

Make sure to not overcook the fish – it should flake easily with a fork when cooked through. Warm the tortillas just before assembling the tacos to keep them pliable and easy to fold.

Feel free to get creative with the toppings – this recipe is a great base that can be tailored to your taste preferences! This recipe makes 4 tacos, but it’s easily scalable if you need to feed a crowd.

Nutrional Value

• Calories: 444
• Total Fat: 18g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 32g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 37g