Tilapia Fish Tacos with charred corn tortillas, saucy cilantro-lime slaw, taco-seasoned Tilapia, and guacamole. Light, flavorful, and packed with fresh ingredients!
Try some other favorite seafood tacos—Shrimp Tacos and Fish Tacos are top picks!
Favorite Tilapia Fish Tacos Recipe
These tacos are packed with flavor and the perfect mix of textures. They’re also easy to make—especially if you prep the sauce ahead (which makes it even more flavorful!).
This Tilapia Fish Taco recipe has four main parts—tortillas, slaw, fish, and toppings. Here’s a breakdown of each:
Tortillas
Thin corn tortillas or crunchy taco shells work best for these Tilapia Fish Tacos. Mission’s® extra-thin corn tortillas and Siete® crispy taco shells are great choices—I love them!
For extra crunch, use hard taco shells.
If using corn or flour tortillas, lightly charring them makes them taste even better. To do this, heat one tortilla at a time, keeping the rest covered so they don’t dry out.
Tilapia Fish Tacos Slaw Mix
The slaw is just shredded green cabbage mixed with a flavorful Cilantro-Lime Sauce, which also works as a final drizzle.
- Coleslaw: A bag of angel hair coleslaw (just green cabbage) is perfect—check the ingredients to ensure it’s only cabbage.
- Cilantro-Lime Sauce: A blend of cilantro, lime, jalapeño, mayo, and sour cream for a bold, zesty kick!
The Fish
- If using frozen fish, thaw it overnight in the fridge or use a quick cold water soak.
- Pat dry, add olive oil, and coat with seasonings. For extra spice, mix in 1/4 tsp cayenne.
- Cook in a pan or air fryer—both ways of cooking are in the recipe card!
Quick Tip
To check if the fish is done, insert a fork into the thickest part and twist. If it flakes easily and looks opaque, it’s ready. Cook to 140-145°F.
Tilapia Fish Taco Toppings
With the slaw and sauce ready, you really don’t need a whole lot of other toppings.
- Lime wedges: A squeeze adds fresh, bright flavor.
- Cilantro: Fresh and yummy topping.
- Cotija cheese: Salty and perfect for extra flavor.
- Guacamole or avocado: Adds rich, creamy texture.
- Cilantro-lime sauce: A final drizzle ties it all together!
Shortcuts
While homemade guac is amazing, store-bought is great too and saves a lot of time! I love this store-bought guac.
More Favorite Seafood Recipes
- Baked Fish and Chips made in one pan!
- Shrimp and Sausage Recipe with a garlic-herb butter
- Blackened Tilapia with a pineapple salsa
- Shrimp Couscous with a green herb sauce
- Tuna Casserole all prepped and baked in one pan!
Tilapia Fish Tacos
Ingredients
- 1 pound fresh tilapia 3 to 4 filets
- 1 tablespoon olive oil
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cooking spray if using air fryer
- 1 (10-ounce) package angel hair coleslaw or 1.5 cups shredded cabbage
- Serving suggestions see note 1
- 3 limes
- 1 cup loosely packed fresh cilantro
- 1 tablespoon coarsely chopped jalapeño seeded
- 1/2 cup mayo full-fat
- 1/2 cup sour cream low-fat works great
Instructions
- Make the sauce: Zest and juice limes to get 1 teaspoon zest and 1/4 cup juice. Add juice and zest to a powerful blender or mini food processor along with cilantro, seeded and coarsely chopped jalapeño, and mayo. Add salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Blend until smooth. Add in the sour cream and blend once more to combine. Taste and adjust to personal preference. Refrigerate until ready to use.
- If fish is frozen, thaw according to package directions, then pat dry with a paper towel. If fresh, rinse under cold water and pat dry. Mix together seasonings in a small bowl.
- See note 3 for pan-frying. Here’s how to air fry: Preheat air fryer to 400°F for 3 minutes. Meanwhile, add fish to a large plate. Drizzle 1 tablespoon olive oil over all fish, rubbing into each filet on both sides. Sprinkle evenly with the spice mix, pressing spices to adhere to the fish. Once filets are evenly and well coated in spice, lightly spray with cooking spray. Add filets to the air fryer basket in a single layer. (I can fit 2 filets at a time in my air fryer.) Cook 7–10 minutes or until fish flakes easily with a fork (or registers 145°F). Once cooked through, remove to a plate, flip to the other side, and use a fork to break into pieces. Season with additional salt if needed.
- While fish is cooking, set out the remaining ingredients. Pour bag of coleslaw into a bowl and use tongs to toss with 1/2 cup of the sauce. Set aside. Char the tortillas (see note 4) or set out hard tortilla shells. Divide slaw evenly among tortillas, then add the fish. Add a scoop of guacamole or thin avocado slices to each taco. Drizzle on more sauce to taste preference. Squeeze a lime wedge over each taco and sprinkle on some cotija cheese (if using). Enjoy tacos promptly!
Video
Recipe Notes
- Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz.
- Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10–15 seconds in a pan.
- Immediately remove the tortilla from the heat and fold in half. Place under a towel (keeps them warm and soft!) and repeat until all tortillas are charred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were SO delicious (and I don’t usually like tilapia!)!!! Thank you for sharing this amazing recipe! 🙂
So thrilled to hear this! Thanks Christine!
Delicious and super easy to make!
So happy you enjoyed! Thanks SueAnn! 🙂
I had some frozen cod fish that I needed to use up, so I came to Chelsea’s site because she’ll never disappoint. Oh my! Definitely making this again! Excellent seasonings and yummy sauce! Thanks C!
You are so sweet! Seriously made my day! Thanks so much Claudia, so glad you enjoyed! 🙂