Tilapia Fish Tacos

5 from 3 votes

These Tilapia Fish Tacos feature charred corn tortillas, a zesty cilantro-lime slaw, taco-seasoned tilapia, and a dollop of guacamole. Light, flavorful, and packed with good-for-you ingredients!

Prep Time30

Cook Time8

Total Time38

Course: Dinner

Cuisine: American, Healthy

Keyword: Tilapia Fish Tacos

Servings: servings

Author: Chelsea Lords

Cost: $15.12

Equipment

Air fryer or large nonstick pan
Blender or mini food processor

Ingredients

Tacos

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

Sauce (see note 2)

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

US - Metric

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

Notes

Note 1: Serving suggestions: guacamole or avocado, extra-thin corn tortillas (I love Siete’s crispy taco shells) Optionally add some lime wedges and cotija cheese. To keep things quick and easy, buy pre-made guacamole or mashed avocado.

Note 2: This sauce is great to make ahead of time because it gets more flavorful as it sits. It lasts about 5–7 days in the fridge. This will make more sauce than you’ll use on these tacos, but I love having extra to add to other dishes throughout the week.

Note 3: Pan-fry tilapia: Heat 1 and 1/2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tilapia. Fry (working in batches as needed) 3–5 minutes or until browned on the bottom. Flip and cook until cooked through (opaque and easily flaking with a fork), about 3–5 more minutes. Remove fish from heat and season with additional salt, if needed.

Note 4: Here’s how I char the tortillas:

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 Note: Nutrition information does not include any serving suggestion ingredients.

Storage: Keep fish, tortillas, sauce, and toppings seperate. Place in an airtight container or wrap tightly. Store all components in the fridge for up to 2-3 days.

Nutrition