Tilapia Fish Tacos with Slaw (Printable)

Crispy spiced tilapia, fresh cabbage slaw, and zesty crema in warm tortillas

# What You'll Need:

→ Fish

01 - 1 lb tilapia fillets
02 - 1 tsp chili powder
03 - 1 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp olive oil
09 - Juice of 1 lime

→ Slaw

10 - 2 cups shredded red or green cabbage
11 - 1/2 cup shredded carrots
12 - 1/4 cup chopped fresh cilantro
13 - 2 tbsp lime juice
14 - 1 tbsp olive oil
15 - Salt and pepper to taste

→ Crema

16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tbsp lime juice
18 - 1 tsp hot sauce (optional)
19 - 1/4 tsp salt

→ Tortillas

20 - 8 small corn or flour tortillas, warmed

→ For Serving

21 - Sliced avocado
22 - Fresh cilantro leaves
23 - Lime wedges

# Directions:

01 - Pat tilapia fillets dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Season both sides of tilapia with spice mix, then drizzle with olive oil and lime juice.
02 - Heat a large nonstick skillet over medium-high heat. Cook the fillets for 3–4 minutes per side, or until golden and cooked through. Let rest for 2 minutes, then flake into bite-sized pieces.
03 - In a large bowl, combine cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper. Toss thoroughly to coat evenly.
04 - In a small bowl, mix sour cream (or Greek yogurt), lime juice, hot sauce (if using), and salt until smooth and well combined.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave between damp paper towels for 20 seconds until pliable.
06 - Layer slaw and flaked tilapia onto warmed tortillas. Drizzle with crema. Top with sliced avocado, extra cilantro leaves, and a squeeze of fresh lime juice.
07 - Serve immediately while tortillas are warm and fish is still slightly hot.

# Expert Tips:

01 -
  • Everything comes together in under 40 minutes, including the slaw and crema
  • The spice rub gives restaurant-level flavor without any fancy techniques
  • These tacos somehow feel light and indulgent at the same time
02 -
  • Overcrowding the skillet will steam the fish instead of searing it, so cook in batches if necessary
  • The slaw can be made an hour ahead, but add the cilantro at the last minute so it stays bright and fresh
  • Don't skip warming the tortillas, it makes a huge difference in texture and flavor
03 -
  • If your tortillas crack when you fold them, wrap them in a clean kitchen towel after warming to keep them pliable
  • Add a splash of the crema directly onto the fish, not just on top of the slaw, for flavor in every bite
  • Season your slaw more generously than you think necessary, it needs to stand up to the spiced fish

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