Tilapia Fish Tacos (Print Version)
Crispy seasoned tilapia with fresh slaw and zesty crema in warm tortillas
# What You 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
19 - 1/4 tsp salt
→ Tortillas
20 - 8 small corn or flour tortillas
→ 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. Rub spice mixture evenly over both sides of fish. Drizzle with olive oil and lime juice, turning to coat.
02 - Heat large nonstick skillet over medium-high heat. Add seasoned fillets and cook 3-4 minutes per side until golden brown and flesh flakes easily with a fork. Transfer to plate and rest 2 minutes, then flake into bite-sized chunks.
03 - Combine shredded cabbage, carrots, and cilantro in large bowl. Add lime juice and olive oil. Season with salt and pepper. Toss thoroughly until vegetables are evenly coated.
04 - Whisk together sour cream or Greek yogurt, lime juice, hot sauce, and salt in small bowl until smooth and creamy. Adjust consistency with small amount of water if needed.
05 - Heat dry skillet over medium heat. Warm tortillas individually for 30 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 slaw and flaked tilapia down center of each tortilla. Drizzle generously with crema. Top with sliced avocado, fresh cilantro leaves, and squeeze of fresh lime.
07 - Arrange tacos on platter with extra lime wedges. Serve immediately while fish is warm and tortillas retain their texture.
# Expert Hints:
01 -
- The spice crust on the fish creates this incredible crunch that contrasts perfectly with the cool slaw
- Everything comes together in under 40 minutes but tastes like it took all afternoon
02 -
- Overcrowding the pan will steam the fish instead of searing it so work in batches if needed
- Let the fish rest before flaking or it will fall apart rather than flaking nicely
03 -
- Dry the fish thoroughly with paper towels before seasoning or the spices will not stick properly
- Warm your tortillas twice in the microwave wrapped in damp paper towels for restaurant style softness