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Tilapia Tacos with slaw and lime crema Recipe

Mexican · Main course · 25 min total

Crispy pan-seared tilapia meets tangy lime crema and crunchy cabbage slaw in these vibrant tacos, perfect for a quick weeknight dinner.

Ingredients

• 1 lb tilapia fillets
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 tbsp apple cider vinegar
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp lime zest

Instructions

1. Pat tilapia dry and season with chili powder, cumin, garlic powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook tilapia for 3-4 minutes per side until golden and cooked through. Flake into chunks.
3. In a bowl, combine cabbage, carrots, cilantro, and apple cider vinegar. Toss to coat; set aside.
4. In a small bowl, mix sour cream, mayonnaise, lime juice, and lime zest until smooth.
5. Warm tortillas in a dry skillet or directly over a gas flame.
6. Assemble tacos: fill each tortilla with flaked tilapia, top with slaw, and drizzle with lime crema.

Tips

• Serve with lime wedges and hot sauce.
• For extra crunch, toast tortillas in a little oil.
• Crema can be made ahead and refrigerated for up to 3 days.

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