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Tilapia Fish Taco Recipe
These tilapia tacos are a simple yet flavorful meal.
4.70
from
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Course:
30 Minute Meal
Cuisine:
Latin American
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
servings
Calories:
357
kcal
Author:
Jenni
Equipment
U-Taste 10 Piece Measuring Cups and Spoons Set
Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Lodge Cast Iron Skillet, 10.25 Inch
Ingredients
For the fish
2
tilapia filets
thawed
½
teaspoon
Sea salt
½
teaspoon
Ground black pepper
½
teaspoon
garlic powder
½
teaspoon
cayenne pepper
½
teaspoon
onion powder
½
teaspoon
cumin powder
2
tablespoons
extra virgin olive oil
For the dressing
½
cup
plain Greek yogurt
½
tablespoon
lime juice
1
tablespoon
cilantro
finely chopped
¼
teaspoon
Salt
2
tablespoons
chopped cilantro
1
cup
white cabbage
sliced
1
cup
red cabbage
sliced
½
cup
carrots
shredded
1
tablespoon
extra virgin olive oil
1
teaspoon
lime juice
Sea salt
to taste
To serve
8
corn tortillas
Lime
Chopped fresh cilantro
Instructions
Make the Dressing:
In a small mixing bowl, whisk the yogurt, lime, cilantro and salt.
Place in the fridge until ready to eat.
Make the Slaw:
Toss all ingredients in a medium mixing bowl.
Place in the fridge until ready to eat.
Cook the tilapia
Prepare a baking tray with parchment paper.
Pat the fish filets dry with a paper towel and then season on both sides.
Heat a non-stick skillet on medium heat with oil.
Cook the filets for 4 minutes then flip and cook for another 3 minutes.
Use a fork to break up the fish into large chunks.
Assemble the tacos
Warm tortillas in another clean skillet.
Assemble taco with slaw and fish.
Serve with your Greek dressing.
Notes
Leftover fish, slaw, and dressing can be stored in individual airtight container in the fridge for up to 2 days.
Nutrition
Serving:
1
g
|
Calories:
357
kcal
|
Carbohydrates:
32
g
|
Protein:
29
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
50
mg
|
Sodium:
649
mg
|
Fiber:
6
g
|
Sugar:
5
g