Fish Tacos with Cilantro Lime Slaw

Name: Fish Tacos with Cilantro Lime Slaw
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lbs Tilapia; 1/2 tsp Chili Powder; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Cumin; 1/4 tsp Cayenne Pepper; 1/4 tsp Salt; 1/4 Red Cabbage, shredded; 1/4 head of Green Cabbage, shredded; 1 Serrano Pepper, chopped; optional; 1/4 cups Cilantro, chopped; 1 Carrots, shredded; 1/4 cups Greek Yogurt; 1 Lime, juiced; 1 tbsp Maple Syrup, raw & dark; 1/4 tsp Sea Salt; 1/4 tsp Pepper (Black); 8 tortilla 12–14 cms of Corn Tortilla; 1 cup Guacamole; Some Tilapia, for filling (use cooked fish from fish section); 1 lime of Lime Juice, fresh, for topping

These bright Fish Tacos with Cilantro Lime Slaw combine flaky spiced tilapia with a crisp, tangy slaw for a fresh, satisfying meal. Creamy guacamole and a squeeze of lime round out each taco for contrast and brightness, while a hint of heat from serrano and cayenne keeps things lively. Quick to prepare and perfect for weeknights or casual gatherings, they deliver big flavor without fuss.

These bright Fish Tacos with Cilantro Lime Slaw combine flaky spiced tilapia with a crisp, tangy slaw for a fresh, satisfying meal... Show more

By Ryan Michael Carter TV · Original recipe

Health Grade

S+ · Outstanding

Time

40 min

Price

2,61 €

Calories

442 kcal

low calorie

healthy

nutritious

gluten free

Method

Prep the slaw

Rinse the red cabbage, green cabbage, carrots, cilantro, serrano pepper if you're using it, and lime under cold water, then pat everything dry. Shred the cabbages and carrots, chop the cilantro, finely chop the serrano, and juice the lime.

Mix the slaw

In a medium bowl, whisk together the Greek yogurt, the lime juice you just squeezed, maple syrup, sea salt, and black pepper until smooth. Add the shredded vegetables, cilantro, and serrano if using, then toss until everything is evenly coated.

Season the fish

Pat the Tilapia dry with paper towels and lay it on a plate or baking sheet. In a small bowl, mix the chili powder, garlic powder, onion powder, cumin, cayenne pepper, and salt, then sprinkle the spice blend all over the fish and rub it in lightly.

Heat the oven

Preheat the oven to 400° F and line a baking sheet with parchment or foil.

Bake the fish

Arrange the seasoned tilapia in a single layer on the prepared baking sheet and bake for 12-15 minutes, until the fish is opaque and flakes easily with a fork.

Warm the tortillas

While the fish bakes, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable and lightly toasted. Stack them in a clean kitchen towel or wrap them in foil to keep them soft.

Assemble tacos

Flake the baked fish into bite-size pieces. Fill each tortilla with fish, spoon over the slaw, add a dollop of guacamole, and finish with a squeeze of fresh lime juice. Serve right away.