Tilapia Fish Tacos
Dive into a sensational fusion of flavors with these tantalizing Tilapia Fish Tacos, a bright and fresh take on a classic favorite. Featuring flaky, spiced tilapia fillets seasoned with chili powder, cumin, garlic, and paprika, these tacos pack a punch of smoky warmth while remaining light and perfectly balanced. Paired with a vibrant purple cabbage and carrot slaw tossed in a tangy lime crema made with Greek yogurt and honey, each bite delivers crunch, creaminess, and zesty brilliance. Served on warm corn tortillas and topped with sliced avocado for a creamy finish, these easy-to-make fish tacos are ready in just 30 minutes, making them an ideal weeknight dinner or crowd-pleasing party dish. Mexican-inspired, healthy, and irresistibly fresh – these Tilapia Fish Tacos are sure to become your new mealtime favorite!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 cups Purple cabbage
- 1 cup Carrots, shredded
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Greek yogurt (or sour cream)
- 2 tablespoons Mayonnaise
- 1 piece Lime, juiced
- 1 teaspoon Honey
- 1 piece Avocado, sliced
Instructions
Preheat the oven to 375°F (190°C) or heat a grill pan over medium-high heat.
In a small bowl, mix together the chili powder, cumin, garlic powder, paprika, salt, and black pepper.
Brush both sides of the tilapia fillets with olive oil, then sprinkle the spice mixture evenly over the fillets.
Bake the tilapia for 10-12 minutes in the oven or cook on the grill pan for 4-5 minutes per side, until the fish is flaky and fully cooked.
While the fish is cooking, prepare the slaw by combining shredded purple cabbage, shredded carrots, and chopped cilantro in a medium-sized bowl.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, and honey. Adjust salt to taste. Toss half of this dressing with the slaw and reserve the other half as a drizzle for the tacos.
Warm the corn tortillas either in the oven or on a dry skillet over medium heat for about 30 seconds per side.
Once the tilapia is ready, flake it into bite-sized pieces using a fork.
Assemble the tacos by placing some slaw onto each tortilla, adding flaked fish, and topping with sliced avocado. Drizzle with the reserved lime crema.
Serve immediately and enjoy your fresh and flavorful tilapia fish tacos!
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 29.4 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4296 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
