Fish Tacos

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This flaky fish tacos recipe with creamy slaw is ready in just 30 minutes – perfect for quick, delicious tacos any night!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

Slaw

¼ cup mayonnaise
juice of one lime
1 tablespoon sour cream
1 tablespoon honey
1 tablespoon white vinegar
½ teaspoon salt
3 cups shredded cabbage

Fish

1 pound fresh tilapia fillets
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon oil

For Serving

corn tortillas
sour cream and salsa

Instructions

Slaw

In a medium bowl, stir the mayonnaise, lime juice, sour cream, honey, vinegar, and salt. Add the cabbage and toss to coat. Cover and refrigerate the slaw while the fish cooks.

Fish

Stir the garlic powder, chili powder, cumin, salt, and pepper. Sprinkle the mixture on both sides of the tilapia fillets.
Heat the oil in a large skillet over medium heat. Add the fillets to the skillet and cook 6-8 minutes per side, or until browned and cooked through.
Break the fish apart into bite-sized pieces.
To serve, warm the corn tortillas in a damp towel for 1 minute in the microwave. Add a scoop of fish to the middle of the tortilla, and top with slaw, sour cream, and salsa.

Video

Notes

Recipe tips.

Tilapia cooks quickly. We aim for the fish to become opaque and flaky, but still moist. Overcooked fish will be dry and rubbery.
While flour tortillas can be used, we prefer corn tortillas. To keep them from tearing, serve them warm.
We like to make the slaw at least 30 minutes ahead of time to allow the flavors to meld, but it can be made the day before.

Prep ahead of time. The slaw can be made the day before and stored in an airtight container in the fridge. The fish rub can be mixed and stored in a container. The fish is best when cooked right before serving.

Store leftover fish and slaw in separate containers in the fridge for 2-3 days. Freezing the cooked fish is possible for up to 3 months, but it may affect the texture; reheat gently. Freezing the slaw is not recommended.

Nutrition