Tilapia Tacos with Cilantro Lime Slaw
corn and black bean salsa

Name: Tilapia Tacos with Cilantro Lime Slaw
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 fillets Tilapia (sub cod or other white fish); 1/2 tsp Cumin, ground; 1 Tbsp Cooking oil; 8 Tortillas (6-inch), corn; for serving Sriracha or hot sauce (opt); 1/2 bunch Cilantro, fresh, chopped; 4 oz Napa cabbage (sub coleslaw mix), thinly sliced; 2 Limes, juice; 2 tsp Sugar; 1 Tbsp Cooking oil; 1/4 bunch Cilantro, fresh, chopped; 1 Jalapeños, seeds removed, chopped; 1 1/2 cups Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g); 1 can Black beans (1 can = 14 oz / 397 g), drained and rinsed; 1 Limes, juice; 2 tsp Rice vinegar; 2 tsp Cooking oil

Active: 25 min Total: 30 min

Original GF Paleo Vegetarian

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

Ingredients

Metric

Servings:

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

Prep

Cilantro (for slaw and salsa) - Prep as directed. (Can be done up to 3 days ahead)
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)
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)
Prep tilapia - Rinse fish and pat dry. Season with cumin and some salt and pepper.

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Make

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.
Just before serving, cover tortillas with a slightly damp paper towel and warm in the microwave ~10 seconds.
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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