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An overhead view of two tilapia fish tacos topped with lime crema, red cabbage slaw, and peach mango salsa on charred corn tortillas.

Tilapia Fish Tacos

These tilapia fish tacos are sure to elevate your taco game. Savory, seasoned tilapia is paired with crunchy red cabbage slaw and sweet peach mango salsa for a delicious fish taco recipe. Ready in just 20 minutes, they’re a quick, naturally gluten-free meal that is perfect for hosting a gathering or getting dinner on the table for an easy weeknight meal.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 tacos
Calories: 153kcal
Author: Megan

Ingredients

For the Fish:

  • 1 pound tilapia filets (about 3-4 filets)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

For the Cabbage Slaw:

  • 2 cups shredded red cabbage
  • 1 tablespoon lime juice
  • 1/2 teaspoon kosher salt

For the Cilantro Lime Crema:

  • 1 cup sour cream or greek yogurt (dairy-free alternative if needed)
  • 2 tbsp cilantro (finely chopped)
  • 2 tbsp fresh lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt

For Serving:

  • 8 small gluten-free corn tortillas
  • 2 cups fruit salsa (I recommend my peach mango salsa recipe)
  • 1/4 cup chopped fresh cilantro
  • Lime wedges

Instructions

Prepare the Fish:

  • In a small bowl, mix together the chili powder, garlic powder, cumin, paprika, salt, and black pepper.
  • Pat the tilapia filets dry with paper towels. Evenly sprinkle the spice mix on both sides of each filet.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the tilapia filets.
  • Cook for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.

Prepare the Slaw:

  • In a medium-sized mixing bowl, combine the shredded red cabbage, lime juice, and kosher salt.
  • Toss well to combine. Set aside for flavors to meld.

Prepare the Sauce:

  • In a small mixing bowl, whisk together sour cream or greek yogurt, chopped cilantro, fresh lime juice, lime zest, and salt.
  • Taste and adjust seasoning if necessary. Set aside.

Assembling the Tacos:

  • Warm the corn tortillas over a gas flame until charred on the edges or by placing them on a hot skillet for a few seconds on each side until they're pliable.
  • Place a portion of the cooked tilapia on each tortilla.
  • Top with a generous helping of the slaw and fruit salsa.
  • Drizzle with the prepared cilantro-lime sour cream sauce.
  • Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

  • Gluten-Free: If you have celiac disease or are gluten-free for other reasons, be sure to double check that all of your ingredients are gluten-free. Most corn tortillas are gluten-free, as they usually contain just corn, salt and water, but always confirm before purchasing. 
  • Dairy-Free Option: To make this recipe dairy-free, either omit the cilantro lime crema or substitute the sour cream with a dairy-free sour cream or greek yogurt alternative. Everything else is dairy-free as listed in the recipe instructions.
  • Salsa Variations: You can use any salsa you like for this recipe, but I find that fruit salsas go so well with this tilapia taco recipe! My peach mango salsa is what was used in the photos of this recipe and so good! You can also try my pineapple salsa instead.
  • Tilapia Thickness: My tilapia filets were on the thicker side, if yours are thinner, you may need to only cook them for 2-3 minutes per side. Be sure not to overcook the tilapia as it can get rubbery. While tilapia is recommended, feel free to substitute with other white fish like cod, halibut, or mahi-mahi.
  • Storage: Store any leftover fish separately from the tortillas to keep the tortillas from getting soggy. Reheat fish in a skillet or oven for the best texture. I don’t recommend microwaving the fish to reheat.
  • Prep Ahead: The cilantro-lime sour cream sauce can be made a day in advance and stored in the fridge. This will allow the flavors to meld and develop even further. The red cabbage slaw can also be prepared in advance. It’s crunchiest on the first day, but will store well for a few days in the refrigerator.

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 567mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 1mg
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