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tilapia fish tacos

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Tilapia Fish Tacos

These refreshing and quick tilapia fish tacos are tender and packed with a flavor that will take you straight to the coast. Corn or flour tortillas work well here. We love the mild flavor of tilapia, but any white, flaky fish like cod or haddock will work well in its place.

Ingredients:

  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt, divided
  • 1 ¼ pounds tilapia fillets (about 3 fillets), patted dry
  • 2 tablespoons neutral oil, such as canola or avocado
  • 3 cups shredded coleslaw mix
  • ⅓ cup thinly sliced radishes (about 2 medium)
  • 2 ½ tablespoons lime juice, divided
  • ¼ cup whole-milk plain yogurt
  • ¼ cup mayonnaise
  • 3 tablespoons chopped fresh cilantro
  • 1 fresno chile, chopped
  • 8 (6 inch) corn tortillas, warmed
  • 1 small ripe avocado, pitted and sliced

Directions:

  1. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir cumin, chipotle powder, paprika, garlic powder and 1/4 teaspoon salt together in a small bowl. Rub the spice mixture evenly over both sides of fish.
  2. Add oil to the hot skillet; swirl to coat. Place the fish in the pan in an even layer; cook, flipping once, until it flakes easily with a fork and is completely opaque, about 5 minutes. Transfer to a plate.
  3. Meanwhile, combine coleslaw mix and radishes in a medium bowl. Drizzle with 2 tablespoons lime juice and sprinkle with 1/4 teaspoon salt; toss to coat.
  4. Whisk yogurt, mayonnaise, cilantro, chile and the remaining 1 1/2 teaspoons lime juice and 1/4 teaspoon salt in a medium bowl.
  5. Flake the fish into bite-size chunks; divide among 8 tortillas. Top with the coleslaw mixture and avocado; drizzle evenly with the sauce. Serve immediately.

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