Tilapia Fish Tacos (Printable Version)
Crispy spiced tilapia with fresh slaw and tangy 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. 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. 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 to coat all vegetables evenly.
04 - Whisk together sour cream (or Greek yogurt), lime juice, hot sauce if using, and salt in a small bowl until smooth and well combined.
05 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave between damp paper towels for 20-30 seconds until pliable.
06 - Layer slaw and flaked tilapia onto warmed tortillas. Drizzle generously with crema. Garnish with sliced avocado, fresh cilantro leaves, and a squeeze of fresh lime juice.
07 - Arrange tacos on a serving platter and serve immediately while fish and tortillas are still warm.
# Expert Tips:
01 -
- The spice crust on the tilapia creates this incredible texture without any heavy batter or messy frying
- Everything hits the table in about 20 minutes, making it perfect for those Im too tired to cook evenings
02 -
- Dry the fish thoroughly before seasoning or the spices will slide right off in the pan
- Let the cooked fillets rest for 2 minutes before flaking or theyll steam instead of staying tender
03 -
- A cast iron skillet gives the fish the best golden crust, but nonstick works perfectly fine
- Grill extra corn on the cob and cut it off the cob to add to the slaw