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Tilapia Tacos with Slaw Recipe

Mexican · Main course · 25 min total

Crispy pan-seared tilapia paired with a tangy, crunchy cabbage slaw, all wrapped in warm corn tortillas. A quick and flavorful weeknight dinner.

Ingredients

• 1 lb tilapia fillets
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups shredded green cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup sour cream
• 1 tbsp mayonnaise
• 8 small corn tortillas

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 3-4 minutes per side until golden and cooked through. Flake into chunks.
3. In a bowl, combine cabbage, carrots, cilantro, lime juice, sour cream, and mayonnaise. Toss to coat.
4. Warm tortillas in a dry skillet or microwave.
5. Fill tortillas with fish and top with slaw. Serve with lime wedges if desired.

Tips

• For extra heat, add a minced jalapeño to the slaw.
• Serve with avocado slices or hot sauce.
• Leftover slaw keeps refrigerated for up to 2 days.

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