Recipes // Appetizers // Spiced Tilapia Tacos with Red Cabbage–Jalapeño Slaw

Spiced Tilapia Tacos with Red Cabbage–Jalapeño Slaw

Ten Dollar Dinners Part 2

Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients For The Slaw:
  • 1/2 small red cabbage, halved and sliced crosswise into thin strips (about 3 cups sliced cabbage)
  • 1/4 red onion, thinly sliced lengthwise
  • small jalapeño pepper, thinly sliced crosswise
  • tablespoons roughly chopped fresh cilantro
  • lime
  • 1/2 cup white vinegar
  • teaspoon sugar
  • 1 1/2 teaspoons kosher salt
Ingredients For The Tacos:
  • 2, 6-ounce tilapia fillets
  • teaspoon kosher salt
  • teaspoon ground coriander
  • teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • tablespoons all-purpose flour
  • tablespoons vegetable oil
  • 8, 6-inch fresh corn tortillas


  1. To make the slaw:Place the cabbage, onion, jalapeño, and cilantro in a medium bowl. Slice the lime in half lengthwise and then cut one half into 4 wedges; set aside for serving. Juice the remaining lime half into a small bowl. Add the vinegar, sugar, and salt and whisk to dissolve, then pour the vinegar mixture over the cabbage mixture. Toss and squeeze with your hand to combine and set aside. Stir and squeeze the slaw every 5 to 10 minutes while you prepare the fish.
  2. To make the tacos:Divide each tilapia fillet in half along its center seam (so you have 4 long pieces) and then halve crosswise so you have 8 pieces. Set the tilapia on a plate and blot dry with paper towels. Sprinkle both sides of the 8 pieces with the salt. Mix the coriander, cumin, and paprika together in a small bowl and sprinkle the spices over both sides of the fish, patting them on gently. Place the flour on a plate and lightly coat both sides of the fish in flour.
  3. Heat the oil in a large skillet over medium-high heat. Add the fish and cook until golden and crisp on both sides, 4 to 6 minutes total. Use a spatula to transfer the fish to a plate and set aside.
  4. Heat a medium skillet over medium-high heat and place a tortilla in the pan. Cook the tortilla until it’s warmed through and pliable, 30 seconds to 1 minute, turning it over midway through. Place the tortilla on a kitchen towel–lined plate and wrap loosely, folding the edges of the towel over the tortilla to keep it warm. Repeat with the remaining tortillas, stacking and covering them as you go. Place 1 piece of fish inside each tortilla, top with cabbage slaw, and serve with a lime wedge. 
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