I love these fish tacos because they combine everything I crave in one bite — tender, flaky fish, crunchy slaw, and a tangy, herby sauce that ties it all together. The cilantro-lime sauce adds freshness, while the spice rub on the fish gives it a smoky kick. I also like how adaptable this recipe is — I can make it in a skillet, an air fryer, or even on the grill. It’s quick, healthy, and full of bright, vibrant flavors.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3–4 tilapia fillets (1 pound) 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 black pepper 1 10-ounce package angel hair coleslaw 3 fresh limes 1 cup fresh cilantro, loosely packed 1 tablespoon jalapeño, coarsely chopped and seeded 1/2 cup mayonnaise (full-fat) 1/2 cup sour cream Cooking spray (if using air fryer) Corn or flour tortillas for serving
Directions
I start by making the cilantro-lime sauce. In a food processor, I combine the cilantro, lime juice from all three limes, jalapeño, mayonnaise, and sour cream. I pulse until the sauce becomes smooth and creamy.
I reserve half of the sauce for drizzling later and mix the remaining half with the coleslaw to make a flavorful, crunchy topping.
I pat the tilapia fillets dry with paper towels, drizzle them with olive oil, and rub it all over to coat evenly.
In a small bowl, I combine the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and black pepper. I season both sides of the fish with this spice mixture, pressing gently so it adheres.
For the pan method, I heat a large skillet over medium-high heat and cook the fillets for 3–4 minutes per side until golden brown and the fish flakes easily with a fork (about 145°F internally).
For the air fryer method, I preheat the air fryer to 400°F, spray the basket with cooking spray, and cook the fillets for 8–10 minutes, flipping halfway through.
Once cooked, I let the fish rest for a few minutes, then break it into bite-sized chunks with a fork.
I warm the tortillas over a gas flame, in a dry skillet, or by wrapping them in a damp paper towel and microwaving them for a few seconds.
To assemble, I layer the slaw onto each tortilla, add the fish chunks, drizzle with the reserved cilantro-lime sauce, and finish with a squeeze of fresh lime juice.
Servings and Timing
This recipe makes 4 servings. Prep time is about 10 minutes, cook time 15 minutes, for a total of 25 minutes. Each serving has approximately 320 calories.
Variations
I like to swap the tilapia for other mild white fish like mahi-mahi, cod, or halibut. For extra heat, I add a pinch of cayenne or a few drops of hot sauce to the spice blend. When I want a lighter version, I use Greek yogurt instead of sour cream in the sauce. Sometimes I add avocado slices or pickled onions for extra texture and flavor. For a low-carb option, I serve the fish and slaw in lettuce wraps instead of tortillas.
Storage/Reheating
I store leftover fish and sauce separately in the refrigerator for up to 3 days. To reheat the fish, I warm it gently in a skillet or oven until heated through. The cilantro-lime sauce keeps well in an airtight container for up to 4 days. I don’t recommend storing dressed slaw for too long — it’s best eaten within 24 hours to keep its crunch. Tortillas can be reheated in a warm skillet for a few seconds before serving.
FAQs
Can I use frozen tilapia for this recipe?
Yes, I just make sure it’s fully thawed and patted dry before seasoning and cooking.
What kind of tortillas work best?
I prefer corn tortillas for traditional flavor, but flour tortillas are softer and work well too.
Can I grill the fish instead?
Absolutely. I brush it with oil and cook it over medium heat for about 3–4 minutes per side.
How do I keep the fish from breaking apart?
I avoid overcooking and flip carefully with a thin spatula once it’s nicely browned on one side.
Can I make the sauce ahead of time?
Yes, the cilantro-lime sauce can be made up to 2 days ahead and stored in the fridge.
Is there a dairy-free option for the sauce?
Yes, I use dairy-free mayonnaise and coconut yogurt instead of sour cream.
What toppings go well with these tacos?
I love adding avocado slices, diced tomatoes, pickled onions, or extra cilantro.
Can I make the slaw without the sauce?
Yes, I toss the cabbage with lime juice, olive oil, and a pinch of salt for a lighter version.
Can I use another type of fish?
Yes, any mild white fish like snapper, grouper, or haddock works beautifully.
How do I serve these tacos for a crowd?
I set up a taco bar with the fish, slaw, tortillas, and toppings so everyone can assemble their own.
Conclusion
These Tilapia Fish Tacos with Cilantro-Lime Sauce are one of my go-to weeknight meals — quick, fresh, and bursting with flavor. The spiced fish, crunchy slaw, and zesty sauce come together in perfect harmony, creating tacos that taste like they came straight from a coastal restaurant. I love how easy they are to make and how customizable they can be for any occasion.
Quick, fresh, and full of flavor, these Tilapia Fish Tacos with Cilantro-Lime Sauce feature perfectly seasoned, pan-seared tilapia topped with a crunchy slaw and drizzled with a zesty, creamy sauce. They’re light, satisfying, and ready in just 25 minutes — perfect for weeknight dinners.
Ingredients
3–4 tilapia fillets (1 lb)
1 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 (10 oz) package angel hair coleslaw
3 fresh limes, juiced
1 cup fresh cilantro, loosely packed
1 tbsp jalapeño, coarsely chopped and seeded
1/2 cup mayonnaise
1/2 cup sour cream
Corn or flour tortillas, for serving
Cooking spray (if air frying)
Instructions
In a food processor, combine cilantro, lime juice, jalapeño, mayonnaise, and sour cream. Blend until smooth and creamy.
Reserve half the sauce for drizzling and mix the remaining half with the coleslaw to make the topping.
Pat tilapia fillets dry, drizzle with olive oil, and coat evenly.
In a small bowl, mix chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper. Rub the spice blend on both sides of the fish.
Pan method: Heat a skillet over medium-high heat. Cook fish for 3–4 minutes per side until golden and flaky (145°F internally).
Air fryer method: Preheat to 400°F, spray basket with cooking spray, and cook for 8–10 minutes, flipping halfway through.
Let fish rest, then flake into bite-sized chunks with a fork.
Warm tortillas over a flame, skillet, or microwave.
Assemble tacos: layer slaw on each tortilla, add fish, drizzle with cilantro-lime sauce, and finish with a squeeze of lime juice.
Notes
Use mahi-mahi, cod, or halibut as alternatives to tilapia.
Greek yogurt can replace sour cream for a lighter sauce.
Add cayenne or hot sauce to the spice mix for extra heat.
Serve in lettuce wraps for a low-carb version.
Make the sauce up to 2 days ahead and refrigerate in an airtight container.
