Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
