Tilapia Fish Tacos (Printable)
Crispy spiced tilapia with fresh slaw and zesty crema in warm tortillas
# What goes in:
→ Fish Seasoning
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
# Directions:
01 - Pat tilapia fillets completely 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 fillets. Drizzle with olive oil and lime juice, coating thoroughly.
02 - Heat large nonstick skillet over medium-high heat until hot. Place seasoned fillets in pan and cook for 3-4 minutes per side until golden brown and fish flakes easily with a fork. Transfer to plate and rest for 2 minutes before flaking into bite-sized chunks.
03 - Combine shredded cabbage, carrots, and chopped cilantro in large bowl. Whisk lime juice and olive oil together, then pour over slaw. Season with salt and pepper. Toss thoroughly until vegetables are evenly coated.
04 - Whisk sour cream or Greek yogurt with lime juice, hot sauce if using, and salt in small bowl until completely smooth and creamy. Adjust seasoning to taste.
05 - Heat dry skillet over medium heat. Warm tortillas individually for 30-45 seconds per side until pliable and slightly charred. Alternatively, wrap in damp paper towels and microwave for 30 seconds.
06 - Place warm tortillas on serving plates. Layer each with slaw, seasoned tilapia chunks, and crema drizzle. Top with sliced avocado, fresh cilantro leaves, and squeeze of fresh lime juice.
07 - Arrange tacos on platter and serve immediately while tortillas are warm and fish is hot. Pass extra crema and lime wedges separately.
# Expert Advice:
01 -
- Everything comes together in under 35 minutes but tastes like you spent all day cooking
- The contrast between warm spiced fish and cool crisp slaw is absolutely addictive
- You can customize the heat level and toppings to please everyone at the table
02 -
- Overcrowding the pan will steam the fish instead of searing it, so cook in batches if necessary
- The slaw gets better as it sits, so feel free to make it an hour ahead and keep it in the refrigerator
- Warm tortillas make a huge difference in texture and prevent them from cracking when you fold them
03 -
- Dry your fish thoroughly with paper towels before seasoning to ensure the best possible sear
- Letting the spice mixture sit on the fish for 15 minutes before cooking deepens the flavor significantly