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Tilapia Tacos with Cilantro Lime Slaw
corn and black bean salsa

Active: 25 min Total: 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.

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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!

Nutrition Facts

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

Ratings

Original (119)
Gluten-free (12)
Paleo (12)
Vegetarian (9)

54 reviews

Sub in chicken and rubbed with taco seasoning. It was very good.

By: Ron
Posted: Aug 05, 2015
Diet: Original
0 Helpful

These were fast, simple, and delicious.; definitely among our favorites thus far. I used whole wheat tortillas and might add some avocado next time. The meal could use an additional side dish perhaps, like some quinoa. A half filet per taco should be enough.

By: Pete
Posted: Aug 04, 2015
Diet: Original
0 Helpful

The salsa and slaw were tasty, but I've definitely made better fish tacos than this.

By: Rosemary
Posted: Aug 04, 2015
Diet: Original
0 Helpful

I cheated and served mine on organic corn tortillas, added avocado, and subbed homemade mayo for the oil and 1 tbs of lime juice. Soooo yummy.

By: Katherine
Posted: Aug 04, 2015
Diet: Paleo
0 Helpful

Yum, yum, yum. Everything about this was so delicious. That corn/bean salsa on the side was amazing. I added chopped up jarred jalapenos instead of fresh and went with a bag of coleslaw mix instead of shredding a cabbage.

By: Lisa
Posted: Aug 02, 2015
Diet: Original
0 Helpful

Two filets of fish was a lot, we had leftovers (probably depends on the size of the fish - we ended up with a pound of fish between two filets!). Pico was good and nice to put on other things.

By: Emily
Posted: Jul 31, 2015
Diet: Original
0 Helpful