These light and flavorful tacos feature seasoned tilapia fillets paired with a refreshing cabbage slaw, all served on warm corn tortillas and garnished with cilantro and lime juice.
Ingredients (for 8 servings)
Cabbage Slaw:
- 3 cups green cabbage (300 g), shredded
- ½ cup red onion (75 g), diced
- 1 cup sour cream (230 g)
- 1 lime, juiced
- ¼ teaspoon salt
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For the Tacos:
- 4 tilapia fillets
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 corn tortillas
Garnish:
- Fresh cilantro, to taste
- Lime wedges, to taste
Preparation
- Make the Cabbage Slaw:
- In a large bowl, combine the shredded green cabbage, diced red onion, sour cream, lime juice, and salt. Mix well, then chill the slaw in the refrigerator until ready to serve.
- Season the Tilapia:
- In a small bowl, mix together the cayenne pepper, garlic powder, cumin, salt, and pepper. Sprinkle the seasoning evenly on both sides of the tilapia fillets.
- Cook the Tilapia:
- Heat a skillet over medium-high heat. Cook 2 fillets at a time, about 4 minutes on each side, until the fish is cooked through and flakes easily with a fork. Repeat for the remaining fillets.
- Use a fork to break the fillets into bite-sized pieces.
- Warm the Tortillas:
- Right before assembling the tacos, heat the corn tortillas in the same pan over high heat for about 30 seconds on each side until warm and slightly charred.
- Assemble the Tacos:
- Place some of the cabbage slaw on each tortilla, then top with pieces of the cooked tilapia.
- Garnish with fresh cilantro and a squeeze of lime juice.
- Enjoy!
Conclusion
These tilapia fish tacos are simple yet packed with fresh and zesty flavors. The combination of the spiced fish, creamy slaw, and tangy lime makes this dish a delicious option for a casual meal or taco night.