Tilapia Fish Taco (Printable Recipe)
Golden tilapia teams up with punchy slaw, rich avocado, lively pico de gallo, and crispy tortillas you can't resist.
# Ingredients You'll Need:
→ Slaw
01 -
2 tablespoons fresh mint, chopped
02 -
0.5 cup fresh cilantro, chopped
03 -
2 tablespoons seasoned rice vinegar
04 -
1 tablespoon lime zest
05 -
3 tablespoons freshly squeezed lime juice
06 -
2 tablespoons peanut oil
07 -
1 bunch radishes, thinly sliced
08 -
1 bunch scallions, thinly sliced
09 -
1 red bell pepper, thinly sliced
10 -
0.5 head green cabbage, finely shredded
11 -
0.5 head red cabbage, finely shredded
→ Fish
12 -
2 tablespoons olive oil
13 -
4 tablespoons taco seasoning
14 -
2 tilapia fillets (about 225 g each)
→ Toppings
15 -
1 avocado, diced
16 -
1 cup pico de gallo
17 -
1 cup tortilla chips, crushed
# Steps to Follow:
01 -
Lay down about a cup of that crispy slaw on each plate. Tear the cooked fish into halves and lay it on top. Throw on some crushed tortilla chips, spoon over a bit of pico de gallo, then finish it off with some diced avocado. Make sure you eat it while it’s still fresh.
02 -
Dry off those tilapia fillets, then shake on the taco seasoning to get both sides covered. Drizzle olive oil in a large nonstick pan and set it on medium. Drop the fillets in and let them cook 3 to 4 minutes on each side. Once the fish flakes apart easy, pull it from the heat.
03 -
Start by tossing your mint, cilantro, seasoned rice vinegar, lime zest, lime juice, and peanut oil in a big mixing bowl. Add in the radishes, scallions, bell pepper, then the green and red cabbage at the end. Mix everything really well so it all gets coated. Let it chill out while you work on other stuff.
# Extra Tips:
01 -
Leave the slaw until the end so it stays nice and crunchy.
02 -
Plenty of seasoning on the fish gives it a ton of flavor.
03 -
Grab avocados that feel a little firm so they don’t turn to mush.