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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.
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Tilapia Fish Tacos

Tilapia fish tacos with a peach mango salsa, crunchy slaw, and creamy lime crema. A bright, satisfying dinner you can pull together in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 tacos

Ingredients

For the Fish:

  • 1 pound tilapia filets - about 3-4 filets
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

For the Cabbage Slaw:

  • 2 cups shredded red cabbage
  • 1 tablespoon lime juice
  • ½ teaspoon kosher salt

For the Cilantro Lime Crema:

  • 1 cup sour cream or greek yogurt - dairy-free alternative if needed
  • 2 tablespoons cilantro - finely chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon salt

For Serving:

  • 12 small gluten-free corn tortillas
  • 2 cups peach mango salsa - or other fruit salsa
  • ¼ cup chopped fresh cilantro
  • lime wedges

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Prepare the Fish:

  • In a small bowl, mix together 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
    A small mixing bowl with a fish taco spice mixture and a small spoon.
  • Pat 1 pound tilapia filets dry with paper towels. Evenly sprinkle the spice mix on both sides of each filet.
    A white plate topped with four tilapia loin filets that have been covered with taco seasoning mix.
  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once the oil is shimmering, add the tilapia filets. Don't move them once they're in the pan.
    Four raw tilapia loin filets covered in seasoning in a non-stick skillet with olive oil.
  • Cook for about 3-4 minutes on each side, until the fish is opaque and flakes easily with a fork. Remove from the skillet and break into large chunks.
    Four tilapia loin filets cooked in a non-stick skillet with oil.

Prepare the Slaw:

  • In a medium bowl, combine 2 cups shredded red cabbage, 1 tablespoon lime juice, and ½ teaspoon kosher salt.
    A bowl of red cabbage topped with lime juice, and salt.
  • Toss well to combine and set aside while you prep the rest. The salt and lime will soften the cabbage slightly.
    A glass mixing bowl with shredded red cabbage mixed with salt and lime juice.

Prepare the Sauce:

  • In a small mixing bowl, whisk together 1 cup sour cream or greek yogurt, 2 tablespoons cilantro, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, and ¼ teaspoon salt.
    A glass mixing bowl with sour cream mixed with lime juice, lime zest, salt, and cilantro.
  • Taste and adjust seasoning if necessary. Set aside.

Assembling the Tacos:

  • Warm 12 small gluten-free corn tortillas directly over a gas flame for 10-15 seconds per side until charred on the edges, or heat in a dry skillet for a few seconds on each side until pliable.
  • Divide the tilapia evenly among the tortillas. Top with the cabbage slaw and 2 cups peach mango salsa. Drizzle with the cilantro lime crema. Garnish with ¼ cup chopped fresh cilantro and serve with lime wedges.
    Two blackened fish tacos topped with sour cream, fruit salsa and red cabbage on charred corn tortillas.

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:Skip the crema or substitute with dairy-free sour cream or yogurt. Everything else is dairy-free as written.
  • Tilapia Thickness: My tilapia filets were on the thicker side. If yours are thinner, cook for 2-3 minutes per side instead. The fish is done when it's opaque and flakes easily with a fork. Don't overcook or it gets rubbery.

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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