Tilapia Fish Tacos (Print)
Seasoned tilapia with fresh slaw and zesty crema in warm tortillas
# Ingredient list:
→ 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
# Directions:
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 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, olive oil, salt, and pepper in a large bowl. 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 or wrap in damp paper towels and microwave for 30 seconds until pliable.
06 - Layer slaw and flaked tilapia onto warm tortillas. Drizzle 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 -
- The spice rub creates this gorgeous crust on the fish while keeping it tender inside
- You get crunch creaminess heat and fresh all in one bite
- Everything can be prepped ahead so assembly is effortless at dinner time
02 -
- Do not overcrowd the pan or the fish will steam instead of sear
- Let the slaw sit at least ten minutes to soften slightly
- Warm tortillas make or break the texture experience
03 -
- A cast iron skillet gives the best sear but nonstick works perfectly
- Room temperature fish cooks more evenly than cold from the fridge