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Tilapia Tacos with Cilantro Lime Slaw
corn and black bean salsa

Active: 25 minTotal: 30 min

Fish tacos get topped with a fresh lime slaw and a quick corn and black bean salsa for lots of fresh flavors!

Tags

Ingredients

Servings:
4
Metric
Tilapia Tacos:
  • Tilapia (sub cod or other white fish) - 4 fillets
  • Cumin, ground - 1/2 tsp
  • Cooking oil - 1 Tbsp
  • Tortillas (6" / 15 cm), corn or flour - 8
  • Sriracha or hot sauce (opt) - for serving
Cilantro-Lime Slaw:
  • Cilantro, fresh - 1/2 bunch, chopped
  • Napa cabbage (sub coleslaw mix) - 4 oz, thinly sliced
  • Limes, juice - 2
  • Sugar - 2 tsp
  • Cooking oil - 1 Tbsp
Corn and Black Bean Salsa:
  • Cilantro, fresh - 1/4 bunch, chopped
  • Jalapeños - 1, seeds removed, chopped
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 1/2 cups
  • Black beans (1 can = 14 oz / 397 g) - 1 can, drained and rinsed
  • Limes, juice - 1
  • Rice vinegar - 2 tsp
  • Cooking oil - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cilantro (for slaw and salsa) - Prep as directed. (Can be done up to 3 days ahead)
  2. Make corn salsa - Corn / Jalapenos - Prep as directed. Rinse and drain black beans. Combine corn, jalapenos, black beans, cilantro (just salsa's portion), lime juice, vinegar and cooking oil. Season with salt and pepper. (Can be done up to 3 days ahead)
  3. Dress slaw - Thinly slice cabbage. Toss with cilantro, lime juice, sugar and cooking oil. Season with salt and pepper. (Can be done up to 1 day ahead)
  4. Prep tilapia - Rinse fish and pat dry. Season with cumin and some salt and pepper.

Make

  1. Turn on your oven’s broiler and place an oven rack about 6 inches (15 cm) below it. Line broiler pan with foil and brush with cooking oil. Place tilapia on foil skin-side down and broil until cooked through ~3 to 4 minutes (more or less depending on the thickness of the fish). Watch it closely near the end to make sure it doesn't overcook.
  2. Just before serving, cover tortillas with a slightly damp paper towel and warm in the microwave ~10 seconds.
  3. Assemble fish tacos by dividing tilapia between all of the tortillas. Top each with slaw and corn salsa. Finish with sriracha or other hot sauce if you like a little extra spice!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 54 reviews

Used tuna instead of tilapia because that's what we had on hand. It was delicious! Even my 4-year old liked it.

By: Colleen
Posted: Aug 14, 2015
Diet: Original

made with cod instead of tilapia. seemed a little weird at first to have salsa AND slaw as toppings, but it tasted really good! also worked as a nice little plated entree of fish with two sides when my tortillas ended up being expired!

By: Eliza
Posted: Aug 13, 2015
Diet: Original

The toppings were fantastic and the meal was easy to make. The fish was a bit lackluster for me, so next time I might try this with shrimp or chicken and a marinade for the protein to impart some flavor.

By: Mollie
Posted: Aug 13, 2015
Diet: Original

Good and easy meal! Corn and bean salsa was tasty.

By: Anthony
Posted: Aug 12, 2015
Diet: Original

I had to sub a frozen fish because white fish is hard to find where I live. The rest of it was delicious

By: Justin
Posted: Aug 11, 2015
Diet: Original

We're vegetarian and subbed in chicken gardein. Very good. Used extra thin corn tortillas.

By: Maureen
Posted: Aug 05, 2015
Diet: Original