Description
Bright, flaky tilapia wrapped in warm tortillas with vibrant slaw and a cool lime crema, perfect for a quick family favorite.
Ingredients
Scale
- 1 pound tilapia fillets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups red cabbage, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 or 2 limes
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon honey (optional)
- Avocado slices
- Pickled jalapenos or quick-pickled red onion
Instructions
- Make the lime crema: In a small bowl, stir together Greek yogurt, lime juice, honey, a pinch of salt, and chopped cilantro. Refrigerate so the flavors meld while you cook.
- Mix the spice rub: Combine chili powder, cumin, smoked paprika, salt, and pepper. Pat the tilapia dry and gently coat both sides with the spice blend.
- Sear the fish: Heat olive oil in a large skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until opaque and flaking easily.
- Warm the tortillas: Heat tortillas in a dry skillet for 20–30 seconds each side or wrap in foil and warm in the oven.
- Assemble the tacos: Flake the tilapia into large chunks, lay onto tortillas, top with shredded cabbage, avocado slices, a drizzle of lime crema, and a sprinkle of cilantro. Add pickled jalapenos for a pop of heat.
Notes
For a crispy coating, consider pan-frying the fish in panko or grilling for a lighter option. Customize toppings to suit preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
Keywords: tilapia tacos, fish tacos, easy dinner recipes