Tilapia Fish Tacos

Two fish tacos with avocado and lime on a plate, garnished with cilantro.

These super delicious Tilapia Fish Tacos require zero frying because we bake the fish! Make my fresh slaw to go on top for a dinner made in less than 30 minutes.

Course Dinner

Cuisine Mexican

Keyword fish taco recipe, Fish Tacos, how to make fish tacos

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 438kcal

Author Katie Cooksey

Ingredients

for the fish-

12 oz tilapia fresh or defrosted + patted very dry
2 tablespoons avocado oil
salt to taste
black pepper to taste
1 tablespoon lime zest

for the slaw-

16 oz coleslaw mix
1/2 cup cilantro fresh, chopped
1/4 large red onion diced, about 1/3 cup
3/4 cup sour cream
1 tablespoon taco seasoning
1 tablespoon lime zest
2 1/2 tablespoons lime juice freshly squeezed
1 clove garlic grated
salt to taste

for the tacos-

4 flour tortillas or corn tortillas, warmed
1 ripe avocado or guacamole
cilantro freshly chopped, for garnish

US Customary - Metric

Instructions

Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.
Place dry fish filets onto parchment paper and rub lightly with oil on both sides.
Sprinkle with salt and black pepper. Then, sprinkle with lime zest.
Bake for 10-12 minutes or until opaque and can flake easily.
While fish is baking, place coleslaw mix, cilantro, and red onion into a large bowl.
In a small bowl, whisk sour cream, taco seasoning, lime zest, lime juice, and garlic together until smooth. Taste for seasoning and add salt if needed.
Pour dressing over coleslaw and toss until everything is well coated.
To serve, top each warm tortilla with a small piece of fish, prepared slaw, avocado slices (or guacamole), and more cilantro, if desired.

Video

Nutrition