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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-inch), corn - 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

Loved the salsa and slaw, but I think next time I'll use seasoned soy crumbles instead of the grilled veggies. Just didn't taste like a "taco."

By: Monica
Posted: Feb 26, 2018
Diet: Vegetarian

I think it would have been better if the grocery list had worked properly. It left off the cabbage, so I didn't have the ingredient to make the slaw.

By: Tyler
Posted: Aug 27, 2016
Diet: Original

Made this while on vacation- simple and delicious!

By: Maegan
Posted: Apr 02, 2016
Diet: Original

Loved the slaw and salsa. Will use another white fish (not tilapia). Needs to broil 3-4 min on EACH side.

By: Kate
Posted: Jan 22, 2016
Diet: Original

Yum!

By: Jose
Posted: Aug 20, 2015
Diet: Original

This was surprisingly tasty! I was worried it wouldn't be as good because there wasn't anything "creamy" (like sour cream) to hold it together, and the flavors seemed a little too simple, and the fish too deceptively straightforward to make....BUT somehow, it all came togther in a very flavorful way! I was relieved, because we were having people over for dinner, and they liked it! :)

By: Irena
Posted: Aug 16, 2015
Diet: Original