Dinner
Tilapia Fish Tacos
Spiced tilapia sizzles until flaky and fragrant, then nestles into warm tortillas with crunchy coleslaw, peppery radish slices, and a silky yogurt sauce brightened by lime. Each bite balances smoky warmth with cool creaminess and fresh crunch.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 509
- Protein
- 34g
- Carbs
- 31g
- Fat
- 29g
- Fiber
- 8g
- Sugar
- 3g
- Sodium
- 666mg
Ingredients
- 1 tsp ground cumin
- 1 tsp chipotle chile powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt, divided
- 1 1/4 lb tilapia fillets (about 3 fillets), patted dry
- 2 tbsp canola oil
- 3 cup shredded coleslaw mix
- 1/3 cup thinly sliced radishes (about 2 medium)
- 2 1/2 tbsp lime juice, divided
- 1/4 cup whole-milk plain yogurt
- 1/4 cup mayonnaise
- 3 tbsp chopped fresh cilantro
- 1 Fresno chile, chopped
- 8 (6 inch) corn tortillas, warmed
- 1 small ripe avocado, pitted and sliced
Instructions
- 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.
- 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.
- 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.
- Whisk yogurt, mayonnaise, cilantro, chile and the remaining 1 1/2 teaspoons lime juice and 1/4 teaspoon salt in a medium bowl.
- 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. Additional reporting by Carrie Myers and Jan Valdez