Tilapia Fish Tacos Recipe with Cabbage Slaw

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

Keyword Fish Tacos Recipe, Fish Tacos with Cabbage Slaw, Tilapia Fish Tacos

Prep Time 18

Cook Time 12

Servings servings

Calories 503kcal

Author Faith Gorsky

Ingredients

Fish:

2 tablespoons olive oil divided
1 tablespoon red wine vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
2 medium cloves garlic crushed using a mortar and pestle or grated on a microplane
1 teaspoon ancho chile pepper
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound about 5 small-medium fillets tilapia fillets, patted dry

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

Other:

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)

US Customary - Metric

Instructions

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).

Notes

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.

Nutrition