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Tilapia Fish Tacos Recipe with Cabbage Slaw

This 30-minute Tilapia Fish Tacos Recipe with Cabbage Slaw has just the right balance of sweet and spicy flavors, topped with a fresh crunchy cabbage slaw!
Course Main Course
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Servings 4 servings
Calories 503kcal



Cabbage Slaw:

  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 medium clove garlic crushed using a mortar and pestle or grated on a microplane
  • 2 teaspoons dried crushed mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound cabbage cored and thinly sliced into shreds (about 5 cups sliced)
  • 2 Navel oranges peeled and chopped
  • 1/2 medium white onion thinly sliced
  • 1/2 medium red onion thinly sliced


  • 12 small corn tortillas about 5 to 6-inches in diameter
  • Fresh minced chives for garnish (optional)
  • Fresh lime wedges for squeezing on top (optional)


For the Fish:

  • Preheat oven to 350F. Brush the inside of a 9 by 13-inch casserole dish with 1/2 tablespoon olive oil; arrange the fish in the prepared dish.
  • Whisk together the remaining 11/2 tablespoons olive oil, red wine vinegar, maple syrup, Dijon, garlic, ancho chile pepper, salt, and black pepper in a small bowl. Pour the sauce evenly over the fish.
  • Bake the fish until fully cooked (it will be opaque and flake easily with a fork), about 12 minutes.

For the Slaw:

  • Toss together all ingredients in a large bowl. Cover and refrigerate until ready to use (this can be made a day or 2 ahead).

To Char the Tortillas (Optional):

  • While it’s optional, I like to char the tortillas a little bit. I (carefully!) do this by using a pair of tongs to hold a tortilla over my gas burner and rotating it around until it blackens in places. This can also be done by placing the tortillas onto a grill or hot grill pan, or putting them under a hot broiler. No matter what method you use, be very careful and watch them closely!

To Assemble the Tacos:

  • Put some fish onto a charred tortilla and top with some slaw and repeat. I serve 3 tacos per person along with about 1 cup of slaw as a side dish (in addition to the slaw on top of the tacos).


  • If desired, increase the spice level by adding crushed red pepper flakes or topping with your favorite hot sauce.
  • You can make the slaw a day or 2 in advance and store it covered in the fridge.


Calories: 503kcal | Carbohydrates: 58g | Protein: 30g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 744mg | Potassium: 871mg | Fiber: 10g | Sugar: 15g | Vitamin A: 610IU | Vitamin C: 86mg | Calcium: 164mg | Iron: 2mg