Tilapia Fish Tacos
These refreshing and quick tilapia fish tacos are tender and packed with a flavor that will take you straight to the coast.
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- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chile powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.75 teaspoon salt, divided
- 1.25 pounds tilapia fillets (about 3 fillets), patted dry
- 2 tablespoons canola oil
- 3 cups shredded coleslaw mix
- 0.33 cup thinly sliced radishes (about 2 medium)
- 2.5 tablespoons lime juice, divided
- 0.25 cup whole-milk plain yogurt
- 0.25 cup mayonnaise
- 3 tablespoons chopped fresh cilantro
- 1 Fresno chile, chopped
- 8 (6 inch) corn tortillas, warmed
- 1 small ripe avocado, pitted and sliced
Instructions
- 1
Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir cumin, chipotle powder, paprika, garlic powder and 1/4 teaspoon salt together in a small bowl. Rub the spice mixture evenly over both sides of fish.
- 2
Add oil to the hot skillet; swirl to coat. Place the fish in the pan in an even layer; cook, flipping once, until it flakes easily with a fork and is completely opaque, about 5 minutes. Transfer to a plate.
- 3
Meanwhile, combine coleslaw mix and radishes in a medium bowl. Drizzle with 2 tablespoons lime juice and sprinkle with 1/4 teaspoon salt; toss to coat.
- 4
Whisk yogurt, mayonnaise, cilantro, chile and the remaining 1 1/2 teaspoons lime juice and 1/4 teaspoon salt in a medium bowl.
- 5
Flake the fish into bite-size chunks; divide among 8 tortillas. Top with the coleslaw mixture and avocado; drizzle evenly with the sauce. Serve immediately. Additional reporting by Carrie Myers and Jan Valdez