Description
These Tilapia Fish Tacos deliver restaurant-quality results in under 30 minutes. Mild, flaky tilapia pairs with vibrant slaw and creamy lime crema for a fresh, flavorful, and foolproof taco night favorite.
Ingredients
Scale
- 1 lb tilapia fillets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne (optional)
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 garlic clove, minced
- Salt to taste
- 8 small corn or flour tortillas
- Avocado slices (optional)
- Extra lime wedges
Instructions
- Combine shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper. Toss and set aside.
- Whisk sour cream or Greek yogurt, lime juice, garlic, and salt to make lime crema. Rest 5 minutes.
- Pat tilapia dry. Mix smoked paprika, garlic powder, onion powder, oregano, cumin, salt, pepper, and cayenne. Season fish evenly.
- Heat olive oil in a skillet over medium-high. Cook tilapia 2–3 minutes per side until golden and flaky. Rest 2 minutes.
- Warm tortillas in a dry pan or over a flame until pliable.
- Flake tilapia and assemble tacos: fish first, slaw, then lime crema. Add avocado if desired.
- Serve immediately with lime wedges and hot sauce.
Notes
Pat fish very dry for proper searing. Don’t overcook—remove at 130°F to finish cooking off-heat. Warm tortillas to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: tilapia fish tacos, easy fish tacos, Mexican tacos, healthy seafood recipe