These tasty Tilapia Fish Tacos start with charred corn tortillas and are loaded with a saucy cilantro-lime slaw, taco-seasoned tilapia, and a scoop of guacamole. These tacos are light, flavorful, and packed with good-for-you ingredients!
START WITH THE SAUCE: Add the juice and zest to a powerful blender or mini food processor along with the cilantro, seeded coarsely chopped jalapeño, and mayo. Add salt and pepper to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Blend until smooth. Add in the sour cream and blend once more to combine. Taste sauce and adjust to personal preference as needed. Refrigerate until ready to use.
PREP THE TILAPIA: If frozen, thaw according to package directions and then pat dry with a paper towel. If fresh, rinse under cold water and then pat dry. Mix together seasonings in a small bowl.
COOK TILAPIA: See Note 3 for pan-frying. Here's how to air fry: Preheat the air fryer to 400 degrees F for 3 minutes. Meanwhile, add fish to a large plate. Drizzle 1 tablespoon olive oil over all the fish, rubbing into each filet on both sides. Sprinkle evenly with the spice mix, pressing the spices to adhere to the fish. Once filets are evenly and well coated in spice, lightly spray with olive oil cooking spray. Add filets to the air fryer basket in a single layer. (We can only fit 2 filets at a time in our air fryer.) Cook for 7-10 minutes or until fish flakes easily with a fork (or registers 145 degrees F). Once cooked through, remove to a plate, flip on the other side, and use a fork to break apart into pieces. Season if needed with additional salt.
ASSEMBLY: While the fish is cooking, set out the remaining ingredients. Pour the bag of coleslaw into a bowl and use tongs to toss with 1/2 cup of the sauce. Set aside. Char the tortillas (Note 4) or set out the hard tortilla shells. Divide slaw evenly among tortillas then add the fish. Add a scoop of guacamole or thin avocado slices to each taco. Drizzle on more sauce to taste preference. Squeeze a lime wedge over each taco and sprinkle on some cotija cheese (if using). Enjoy tacos promptly!
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Notes
Note 1: Serving suggestions: We love charred corn tortillas or Siete® hard shells best in this recipe. To keep things quick and easy, buy pre-made guacamole or mashed avocado.Note 2: Sauce: This sauce is great to make ahead of time because it gets more flavorful as it sits. It lasts about 5-7 days in the fridge. This will make more sauce than you'll use on these tacos, but we love having some extra in the fridge to add to other dishes throughout the week. Note 3: Pan-fry tilapia: Heat 1 and 1/2 tablespoons olive oil in the large NONSTICK pan over medium-high heat. When oil is shimmering, add tilapia. Fry (working in batches as needed) 3-5 minutes or until browned on the bottom. Flip and cook until cooked through (opaque and easily flaking with a fork) about 3-5 more minutes. Remove fish from the heat and season with additional salt, if needed.Note 4: Here's how we char the tortillas:
Sprayboth sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz.
Immediately remove the tortilla from the heat and fold in half. Place under a towel (keeps them warm and soft!) and repeat until all the tortillas are charred.
Nutrition information does not include any of the serving suggestion ingredients.