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Dinner recipe · from the recipe book

Chili-Lime Tilapia Tacos with Crunchy Slaw

Flaky, smoky-spiced tilapia tucked into warm corn tortillas with a bright, crisp lime cabbage slaw and creamy avocado.

Chili-Lime Tilapia Tacos with Crunchy Slaw

Ingredients

  • 5 fillets600 gTilapia filletpatted dry
  • 12 tortillas288 gCorn tortillas
  • 3 cups shredded210 gGreen cabbagethinly shredded
  • 1 lime, juiced44 gLime juice
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 cup diced150 gAvocadosliced
  • ¼ cup chopped40 gRed onionthinly sliced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 whole14 gJalapeñoseeded and minced
  • 2¼ tsp6 gChili powder
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp2 gGarlic powder
  • 1 tbsp14 gCanola oil
  • ¼ tsp2 gSalt

Steps

  1. Toss the cabbage, red onion, jalapeño, cilantro, half the lime juice and a pinch of the salt in a bowl; set aside.
  2. Stir the Greek yogurt with the remaining lime juice to make a lime crema.
  3. Mix the chili powder, cumin, paprika, garlic powder and remaining salt, and rub over both sides of the tilapia.
  4. Heat the canola oil in a large skillet over medium-high heat. Cook the tilapia 3 to 4 minutes per side, until it flakes easily and reaches 145°F (63°C). Break into large flakes.
  5. Wipe the skillet and warm the corn tortillas about 30 seconds per side, stacking them in a towel to stay soft.
  6. Fill each tortilla (doubled, if you like) with tilapia, slaw and avocado, and top with the lime crema. Serve 3 tacos per person.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 19, 2026.

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