Tilapia Fish Tacos

These amazing fish tacos are perfect for busy weeknight dinners when you want something fresh and delicious! Your whole family will love the tender, spiced tilapia paired with crunchy coleslaw and creamy sauce. Plus, they’re ready in just 20 minutes from start to finish.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Mediterranean Diet, Sesame-Free, Diabetes-Friendly, Nut-Free, High-Protein, Gluten-Free.

Nutrition Facts (per serving): 509 Calories, 29g Fat, 31g Carbs, 34g Protein.

Ingredients You’ll Need

Ground cumin: You’ll need 1 teaspoon of this warm spice that adds such a lovely earthy flavor to the fish. It’s what makes these tacos taste so special!

Chipotle chile powder: Just 1 teaspoon gives you that perfect smoky heat without being too spicy. If you can’t find chipotle powder, regular chili powder works too.

Smoked paprika: Half a teaspoon adds beautiful color and a hint of smokiness. Regular paprika is fine if that’s what you have on hand.

Garlic powder: Half a teaspoon brings that savory garlic flavor we all love. Fresh minced garlic works great too if you prefer.

Salt: You’ll use 3/4 teaspoon total, divided throughout the recipe. I love using sea salt, but table salt works perfectly fine.

Tilapia fillets: About 1 1/4 pounds or 3 fillets, patted nice and dry. The drier the fish, the better it’ll sear in the pan!

Neutral oil: 2 tablespoons of canola or avocado oil for cooking. These oils handle high heat really well.

Coleslaw mix: 3 cups of the pre-shredded kind saves you so much time. It’s usually cabbage and carrots, which adds perfect crunch.

Radishes: About 2 medium radishes sliced thin gives you 1/3 cup. They add such a nice peppery bite to balance everything out.

Lime juice: 2 1/2 tablespoons total, divided. Fresh lime juice makes all the difference, so squeeze it yourself if you can!

Plain yogurt: 1/4 cup of whole-milk yogurt makes the sauce creamy and tangy. Greek yogurt works great too.

Mayonnaise: Another 1/4 cup to make that dreamy sauce. Use whatever brand you love best.

Fresh cilantro: 3 tablespoons chopped up adds such fresh flavor. If you’re not a cilantro fan, try fresh parsley instead.

Fresno chile: One chopped up adds just the right amount of heat. Jalapeño works perfectly if you can’t find Fresno chiles.

Corn tortillas: 8 small ones, warmed up nice and soft. Flour tortillas are delicious too if that’s what you prefer.

Avocado: 1 small ripe one, sliced up. Make sure it’s nice and soft but not mushy.

How to Make Tilapia Fish Tacos

Step 1: Heat your large cast-iron skillet over medium-high heat for 5 minutes. Mix together the cumin, chipotle powder, paprika, garlic powder, and 1/4 teaspoon salt in a small bowl. Rub this spice mixture all over both sides of your fish fillets.

Step 2: Add the oil to your hot skillet and swirl it around to coat the bottom. Place the seasoned fish in the pan in a single layer. Cook for about 5 minutes, flipping once halfway through, until the fish flakes easily with a fork and looks completely white. Transfer the cooked fish to a plate.

Step 3: While the fish cooks, combine the coleslaw mix and sliced radishes in a medium bowl. Drizzle with 2 tablespoons of lime juice and sprinkle with 1/4 teaspoon salt. Toss everything together until well coated.

Step 4: In another medium bowl, whisk together the yogurt, mayonnaise, chopped cilantro, chopped chile, and the remaining 1 1/2 teaspoons lime juice and 1/4 teaspoon salt. This makes your creamy taco sauce!

Step 5: Break the cooked fish into bite-sized chunks with a fork. Divide the fish evenly among your 8 warm tortillas. Top each taco with the coleslaw mixture and sliced avocado. Drizzle everything with that delicious sauce and serve right away!

Easy and Quick Tilapia Fish Tacos Version

Want to make this even faster? You can use pre-seasoned fish fillets from the store and skip the spice mixing step! Just cook them according to package directions. Also, many stores sell pre-made coleslaw that’s already dressed, so you can skip making the slaw too. You’ll still want to make that creamy sauce though – it’s what makes these tacos extra special!

Serving Ideas

These tacos make a complete meal all on their own! Serve them with some Mexican red rice, black beans, or grilled corn on the side. Chips and your favorite salsa are always a hit too. A cold beer or lime sparkling water makes the perfect drink to go with these fresh, zesty tacos.

Storage

Store any leftover fish and toppings separately in the fridge for up to 2 days. The coleslaw might get a bit softer, but it’s still tasty! To reheat the fish, warm it gently in a skillet over low heat for 2-3 minutes. Assemble fresh tacos with the reheated fish and your toppings.

Substitutions

No tilapia? Any flaky white fish like cod, haddock, or mahi mahi works great here. Can’t find Fresno chiles? Jalapeños are perfect substitutes. If you’re avoiding dairy, use vegan yogurt and mayo. Corn tortillas not your thing? Flour tortillas taste amazing too!

Pro Tips

• Pat the fish dry: This helps it get a beautiful golden crust when cooking
• Don’t overcrowd the pan: Cook in batches if needed so the fish sears instead of steams
• Warm your tortillas: Wrap them in damp paper towels and microwave for 30 seconds
• Make extra sauce: It’s so good you’ll want to drizzle it on everything!
• Prep ahead: Make the coleslaw and sauce earlier in the day to save time

FAQs

Is tilapia a healthy fish?

You bet! Tilapia is a fantastic source of protein and nutrients like phosphorus, vitamin D, and selenium. Selenium acts as an antioxidant that supports your thyroid, while phosphorus works with calcium to keep your bones and teeth strong. It’s also packed with potassium for healthy bones, nerves, and muscles.

What’s in coleslaw mix and is it healthy?

Coleslaw mix is usually shredded green cabbage and carrots, sometimes with red cabbage too. Cabbage is loaded with vitamin C and antioxidants, and eating it has been linked to reduced inflammation and lower cancer risk. It’s a super healthy addition to these tacos!

Are avocados healthy?

Absolutely! Avocados are high in fiber that feeds the good bacteria in your gut. They’re also packed with potassium, folate, magnesium, and healthy monounsaturated fats that nourish your heart and brain. They’re basically a superfood!

Can I grill the tilapia?

Sure! Brush the fish with oil and rub on the spice mixture. Preheat your grill to high heat, about 450-500°F. Oil the grates well, then grill the fish for 3-4 minutes per side until it’s opaque and flakes easily.

What are Fresno chiles and can I substitute them?

Fresno chiles are similar to jalapeños but with thinner walls and slightly more heat. They were originally grown in Fresno, California. If you can’t find them, jalapeños work perfectly as a substitute!

What should I serve with tilapia tacos?

These tacos are great with Mexican red rice, mashed black beans, grilled corn, or chips and salsa. Really, any Mexican-inspired sides work beautifully!

What kind of fish works best for fish tacos?

Any flaky white fish is perfect! Cod, haddock, or mahi mahi all work wonderfully. If you’re using frozen fish, just make sure to thaw it completely and pat it dry before cooking.

I hope you love these fresh and flavorful fish tacos as much as my family does! Let me know how yours turn out – I always love hearing about your cooking adventures. Happy cooking, friends!