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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

Siracha mayo great addition. Loved the slaw.

By: Nancy
Posted: Jul 28, 2015
Diet: Original

Good, there was something I didn't like about the tilapia though. Love cumin so maybe it just wasn't great quality; next time I'll try a different fish. Agree that a sauce would be nice here - maybe spicy cashew 'mayo'!

By: Hilary
Posted: Jul 28, 2015
Diet: Original

Loved the salsa and slaw, but I think it could have used a sauce to give more flavor to the fish. Wish I had to read the comments below about sriracha mayo before I cooked.

By: Lindsey
Posted: Jul 25, 2015
Diet: Original

I will absolutely be making this again! I pan seared the fish instead of broiling it, and accidentally picked up red cabbage instead of napa cabbage, but everything was still delicious.

By: Kristin
Posted: Jul 25, 2015
Diet: Original

tasty but messy! I definitely needed a fork, but liked this a lot.

By: Amanda
Posted: Jul 24, 2015
Diet: Original

Followed the recipe except for decreasing the jalapeño in the salsa (personal taste). Easy, delicious, colorful, and I'll look forward to making it again! I did use plain yogurt as another topping in the taco and it made things too juicy; next time I'll use Greek style if I want to use yogurt.

By: Autumn
Posted: Jul 24, 2015
Diet: Original