Fish Tacos Recipe

Prep fish

Pat the tilapia fillets dry with paper towels and place on a plate or shallow bowl.

In a small bowl, whisk together 2 tbs olive oil, 1 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper to make the marinade.

Brush or spoon the marinade evenly over both sides of the fillets. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). Oil the grates or brush the pan with a little oil to prevent sticking.

Grill the fillets 3–4 minutes per side, depending on thickness, until opaque and easily flake with a fork (internal temperature 145°F / 63°C). Remove from heat and let rest 2 minutes, then flake or cut into 1–2 inch pieces suitable for filling tacos.

While the fish rests, warm a large skillet or griddle over medium heat. Lightly brush each flour tortilla with melted butter or a little oil on both sides.

Warm tortillas 20–30 seconds per side until pliable and lightly browned in spots. Keep warmed wrapped in a clean kitchen towel to stay soft.

In a medium bowl combine shredded green cabbage, shredded red cabbage, grated carrot and chopped cilantro.

Add 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly to coat. Taste and adjust seasoning or lime as desired. Let sit 5–10 minutes to soften slightly before assembling tacos.

In a small bowl combine 1/2 cup mayonnaise, 1 minced chipotle pepper (from adobo), 1 tsp adobo sauce, 1 tbsp lime juice, 1/2 tsp honey, 1/2 tsp minced garlic and 1/4 tsp salt.

Whisk until smooth. Taste and adjust heat or acidity: add more adobo sauce for heat or additional lime for brightness. Refrigerate until ready to use.

Spoon about 2–3 tablespoons of slaw onto each warmed tortilla.

Top the slaw with 2–3 ounces (roughly a quarter of the fillets per taco) of flaked grilled tilapia per tortilla.

Drizzle 1–2 teaspoons of the chipotle mayo over the fish. Add avocado slices and extra cilantro if using.

Serve immediately with lime wedges on the side for squeezing. Enjoy three tacos per serving.