I piled charred corn tortillas with taco-seasoned tilapia, a saucy cilantro-lime slaw and a scoop of guacamole to create Fish Tacos With Slaw that simplify weeknight meals while packing in good-for-you ingredients.

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I make these Tilapia Fish Tacos when I want something quick that still feels special. The seasoned tilapia fillets get that flaky, slightly charred edge and I always add ripe avocados for a creamy counterpoint.

They remind me of Crispy Tilapia Fish Tacos I used to order, but lighter and way easier to throw together. Some folks call them Fish Tacos With Slaw because of the tangy crunch they pair so well with, but whatever you call em they vanish fast at my table.

Sometimes they get messy, sometimes pretty, but every bite makes me grin.

Ingredients

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Tilapia: Lean white fish, good protein, low fat, mild flavor that soaks up spices.
Cabbage: Crunchy, high in fiber and vitamin C, adds fresh texture and slight peppery bite.
Avocado: Creamy healthy fats, adds richness and mild buttery flavor, makes tacos more filling.
Lime: Bright citrus, gives sour punch, balances richness, adds vitamin C and freshness.
Cilantro: Herb with zesty green flavor, low calories, some people taste it soapy though.
Greek yogurt or mayo: Yogurt adds protein and tang, mayo gives creaminess and richer mouthfeel.
Corn tortillas: Small gluten free carbs, toasty when heated they hold everything without overpowering.

Ingredient Quantities

1 1/2 pounds tilapia fillets (about 4 small fillets)

2 tablespoons olive oil, divided

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 teaspoon kosher salt, divided

1/4 teaspoon black pepper

1 tablespoon fresh lime juice, plus extra wedges

4 cups shredded cabbage (about 1 small head, green or a mix)

1/3 cup chopped fresh cilantro, packed

1/3 cup plain Greek yogurt or mayonnaise, your choice

2 tablespoons lime juice (for the slaw)

1 teaspoon honey or sugar, optional

1/4 teaspoon kosher salt (slaw)

1/8 teaspoon black pepper (slaw)

2 ripe avocados

2 tablespoons finely chopped red onion

1 tablespoon chopped cilantro (for guac)

1 tablespoon lime juice (for guac)

1 small jalapeño, seeded and minced, optional

1/4 teaspoon kosher salt (guac)

8 small corn tortillas (6 to 8 inch)

1 tablespoon neutral oil (vegetable or canola)

1/4 cup crumbled cotija or feta cheese, optional

Radish slices, extra cilantro and lime wedges, optional toppings

How to Make this

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1. Make the slaw: in a big bowl toss 4 cups shredded cabbage with 1/3 cup chopped cilantro, 1/3 cup plain Greek yogurt or mayo, 2 tablespoons lime juice, 1 teaspoon honey or sugar if you want a touch of sweet, 1/4 teaspoon kosher salt (slaw) and 1/8 teaspoon black pepper. Mix, taste and set in fridge to mellow while you do other stuff.

2. Make the guac: scoop 2 ripe avocados into a bowl, add 2 tablespoons finely chopped red onion, 1 tablespoon chopped cilantro, 1 tablespoon lime juice (for guac), the minced jalapeño if you like heat, and 1/4 teaspoon kosher salt (guac). Mash gently so it stays chunky, taste and adjust lime or salt, cover so it doesnt brown.

3. Pat 1 1/2 pounds tilapia fillets dry. Drizzle with 1 tablespoon olive oil, then sprinkle evenly with 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, about 1/2 teaspoon of the 3/4 teaspoon kosher salt (fish) and 1/4 teaspoon black pepper. Pour 1 tablespoon fresh lime juice (for the fish) over top and rub it in. Let rest 5 to 10 minutes while your pan heats.

4. Heat a large nonstick or cast iron skillet over medium high and add the remaining 1 tablespoon olive oil. When hot, add the tilapia and cook until edges look opaque and it releases from the pan, about 3 to 4 minutes per side depending on thickness. Dont overcook, fish should flake easily. Transfer to a plate and flake into large chunks with a fork.

5. While the fish rests, wipe the pan quick and warm 8 small corn tortillas: heat 1 tablespoon neutral oil in the skillet over medium high, fry each tortilla 20 to 40 seconds per side until charred spots appear and they are pliable but slightly crispy on the edges. Stack them in a towel to stay warm.

6. Finish the slaw and guac: give the slaw a quick stir, taste for salt or lime and add more if needed. Stir the guac again, adjust heat or lime if you want it brighter.

7. Assemble tacos: top each warmed tortilla with a big spoonful of cilantro lime slaw, a few chunks of seasoned tilapia, a scoop of guacamole, and sprinkle about 1/4 cup crumbled cotija or feta if using. Add radish slices, extra cilantro and a squeeze of lime wedge to finish.

8. Little hacks: let the slaw sit at least 10 minutes so it softens a bit, always taste guac for lime and salt, and dont crowd the pan when cooking fish so it gets a quick sear. Serve immediately, cuz tacos are best fresh.

Equipment Needed

1. Large mixing bowl (for the slaw)
2. Medium bowl (for the guac)
3. Cutting board and a sharp chef’s knife
4. Measuring spoons and a 1/3 cup or measuring cup
5. Large nonstick or cast iron skillet
6. Spatula or fish turner (and tongs for tortillas)
7. Fork and a spoon (fork to flake fish, spoon to mash guac)
8. Small plate or towel to keep warmed tortillas stacked
9. Paper towels for drying the fish and quick cleanup

FAQ

Q: Can I use frozen tilapia or another fish?

Yes. Thaw frozen tilapia in the fridge overnight and pat it very dry before seasoning so it sears instead of steams. You can swap in cod, haddock or catfish if you want, just watch the cooking time since thicker fillets need a bit longer.

Q: How do I know when the fish is done?

Cook in a hot skillet about 2 to 3 minutes per side for small fillets until the flesh is opaque and flakes with a fork. An internal temp of 145 F is a good target. Dont overcook though, tilapia dries out fast.

Q: Whats the easiest way to warm tortillas without tearing them?

Heat a cast iron or nonstick skillet over medium high and warm each tortilla 20 to 30 seconds per side until pliable and it gets a few charred spots. Or wrap them in a damp towel and microwave 20 seconds, then keep them wrapped so they stay soft.

Q: Can I make the slaw, guac and fish ahead of time?

Make the slaw and spice mix a day ahead, they actually get better. Guac is best same day; add lime and press plastic directly on the surface to slow browning. Cook the fish just before serving for best texture. Cooked fish will keep in the fridge up to 2 days but reheat gently at 275 F for 8 to 10 minutes.

Q: My fish keeps sticking to the pan, what am I doing wrong?

Likely the pan wasnt hot or the fillet was wet. Pat the fillets dry, preheat the pan until oil is shimmering, then add the fish and leave it alone for the first 2 minutes so a crust forms. Flip gently with a thin spatula.

Q: Are these tacos gluten free or easy to make dairy free?

Yes, if you use corn tortillas this recipe is generally gluten free, but always check the package for cross contamination. To make dairy free skip the cotija and use mayo or a dairy free yogurt instead of Greek yogurt.

Tilapia Fish Tacos Recipe Substitutions and Variations

Tilapia: Swap with cod, haddock, or mahi mahi. Theyre firmer so they hold up better in tacos, use the same spices and mostly the same cook time, maybe add a minute or two for thicker fillets.
Plain Greek yogurt or mayonnaise: Use sour cream or Mexican crema one to one for the same creaminess, or plain regular yogurt if you want less fat. If swapping mayo and you want more tang, stir in a little extra lime juice.
Corn tortillas: Use small flour tortillas, warmed small pita pockets, or for a lighter option use large lettuce leaves. Toast them in a pan with a touch of oil so they dont crack when folded.
Fresh cilantro: If you dont like cilantro or cant find it, swap with flat leaf parsley plus extra lime for brightness, or thinly sliced green onions for a mild bite.

Pro Tips

1) Pat the fillets bone dry and let the spice rub sit on them for 5 to 10 minutes while the pan heats. That little rest helps the lime and spices stick and gives you a better sear. If you want extra crust, lightly toss the fish in a teaspoon of cornstarch before cooking, but dont overdo it.

2) Do not crowd the pan. Give each fillet room so they get a quick sear and release cleanly — if you cram them in you get steam not a crust. Cook to just flaky, stop a bit before you think, the fish will keep cooking off the heat.

3) Finish the slaw just before serving, or at least give it 10 minutes in the fridge so the cabbage softens a bit. If you like it crunchier, toss the cabbage with half the dressing, taste, then add more at the end. If the slaw gets watery, squeeze out a little excess with a clean towel before assembling.

4) Warm and char the tortillas quickly and keep them stacked in a towel so they stay pliable. If youre prepping ahead, wrap warm tortillas in foil and reheat in a 300 degree oven for 10 minutes. For the guac, press plastic wrap directly on the surface to slow browning, and always taste for lime and salt at the end — acid and salt make everything pop.

Tilapia Fish Tacos Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

267

kcal

Equipment: 1. Large mixing bowl (for the slaw)
2. Medium bowl (for the guac)
3. Cutting board and a sharp chef’s knife
4. Measuring spoons and a 1/3 cup or measuring cup
5. Large nonstick or cast iron skillet
6. Spatula or fish turner (and tongs for tortillas)
7. Fork and a spoon (fork to flake fish, spoon to mash guac)
8. Small plate or towel to keep warmed tortillas stacked
9. Paper towels for drying the fish and quick cleanup

Ingredients

1 1/2 pounds tilapia fillets (about 4 small fillets)
2 tablespoons olive oil, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 tablespoon fresh lime juice, plus extra wedges
4 cups shredded cabbage (about 1 small head, green or a mix)
1/3 cup chopped fresh cilantro, packed
1/3 cup plain Greek yogurt or mayonnaise, your choice
2 tablespoons lime juice (for the slaw)
1 teaspoon honey or sugar, optional
1/4 teaspoon kosher salt (slaw)
1/8 teaspoon black pepper (slaw)
2 ripe avocados
2 tablespoons finely chopped red onion
1 tablespoon chopped cilantro (for guac)
1 tablespoon lime juice (for guac)
1 small jalapeño, seeded and minced, optional
1/4 teaspoon kosher salt (guac)
8 small corn tortillas (6 to 8 inch)
1 tablespoon neutral oil (vegetable or canola)
1/4 cup crumbled cotija or feta cheese, optional
Radish slices, extra cilantro and lime wedges, optional toppings

Directions

Make the slaw: in a big bowl toss 4 cups shredded cabbage with 1/3 cup chopped cilantro, 1/3 cup plain Greek yogurt or mayo, 2 tablespoons lime juice, 1 teaspoon honey or sugar if you want a touch of sweet, 1/4 teaspoon kosher salt (slaw) and 1/8 teaspoon black pepper. Mix, taste and set in fridge to mellow while you do other stuff.
Make the guac: scoop 2 ripe avocados into a bowl, add 2 tablespoons finely chopped red onion, 1 tablespoon chopped cilantro, 1 tablespoon lime juice (for guac), the minced jalapeño if you like heat, and 1/4 teaspoon kosher salt (guac). Mash gently so it stays chunky, taste and adjust lime or salt, cover so it doesnt brown.
Pat 1 1/2 pounds tilapia fillets dry. Drizzle with 1 tablespoon olive oil, then sprinkle evenly with 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, about 1/2 teaspoon of the 3/4 teaspoon kosher salt (fish) and 1/4 teaspoon black pepper. Pour 1 tablespoon fresh lime juice (for the fish) over top and rub it in. Let rest 5 to 10 minutes while your pan heats.
Heat a large nonstick or cast iron skillet over medium high and add the remaining 1 tablespoon olive oil. When hot, add the tilapia and cook until edges look opaque and it releases from the pan, about 3 to 4 minutes per side depending on thickness. Dont overcook, fish should flake easily. Transfer to a plate and flake into large chunks with a fork.
While the fish rests, wipe the pan quick and warm 8 small corn tortillas: heat 1 tablespoon neutral oil in the skillet over medium high, fry each tortilla 20 to 40 seconds per side until charred spots appear and they are pliable but slightly crispy on the edges. Stack them in a towel to stay warm.
Finish the slaw and guac: give the slaw a quick stir, taste for salt or lime and add more if needed. Stir the guac again, adjust heat or lime if you want it brighter.
Assemble tacos: top each warmed tortilla with a big spoonful of cilantro lime slaw, a few chunks of seasoned tilapia, a scoop of guacamole, and sprinkle about 1/4 cup crumbled cotija or feta if using. Add radish slices, extra cilantro and a squeeze of lime wedge to finish.
Little hacks: let the slaw sit at least 10 minutes so it softens a bit, always taste guac for lime and salt, and dont crowd the pan when cooking fish so it gets a quick sear. Serve immediately, cuz tacos are best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.