Fish Tilapia Tacos Recipe

Prep the fish

Pat the tilapia fillets dry with paper towels. If fillets are large, cut into 8 pieces for taco-sized portions.

Make the marinade: in a small bowl whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, crushed or minced 2 garlic cloves, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.

Coat the fish evenly with the marinade, massaging it into both sides. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Remove from fridge 10 minutes before cooking if chilled.

Thinly shred or finely slice green and red cabbage so you have about 3 cups combined.

In a medium bowl combine 2 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 tbsp lime juice, 1/4 cup chopped cilantro, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth.

Add shredded cabbage to the dressing and toss until well coated. Taste and adjust seasoning with additional salt or lime. Refrigerate until serving; this can sit for up to 2 hours.

Halve and pit the avocado, scoop the flesh into a blender or bowl. Add 1/4 cup sour cream or Greek yogurt, 1 tbsp lime juice, 1/4 tsp garlic powder, 1/4 tsp salt, and about 1 tsp water.

Blend or mash until smooth and creamy. Add more water, 1/2 tsp at a time, if you prefer a thinner sauce. Taste and adjust lime or salt as needed. Transfer to a squeeze bottle or bowl.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat the pan.

When the oil is shimmering, add the marinated tilapia pieces in a single layer, leaving space between pieces. Cook without moving for 2–3 minutes until edges brown and the underside has a golden crust.

Flip carefully and cook 1–2 more minutes until the fish is opaque and flakes easily with a fork. Total cooking time will be about 4–6 minutes depending on thickness. Remove to a plate and let rest for 1–2 minutes, then flake into bite-sized pieces.

Warm tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred, or wrap stack in foil and warm in a 350°F (175°C) oven for 10 minutes.

To assemble each taco, place a warmed tortilla on a plate, add 2–3 tbsp cabbage slaw, top with a portion of flaked tilapia (about 2 oz per taco), drizzle with avocado crema, sprinkle with crumbled cotija or feta if using, and add hot sauce or pickled jalapeños to taste. Serve with lime wedges on the side.

Repeat until all tortillas are filled. Leftover tilapia can be refrigerated and used within 2 days.