20-Minute Pan-Seared Tilapia Fish Tacos with Quick Slaw and Creamy Sauce

How to Make 20-Minute Pan-Seared Tilapia Fish Tacos with Quick Slaw and Creamy Sauce

1. 1

   Step 1: Make the quick slaw and creamy lime sauce

   Thinly slice the red cabbage and place in a bowl. Add the juice of 1 lime, Greek yogurt, sriracha, and about half the chopped cilantro; season lightly to taste. Toss to combine and let sit while you cook the fish so flavors meld; reserve a few cilantro leaves for garnish.

   For this step

   • 2 cupsRed cabbage, thinly sliced
   • 1 tspSriracha (or hot sauce)
   • 1/4 cupFresh cilantro, chopped
   
2. 2

   Step 2: Season the tilapia

   Pat the fillets dry with paper towels and rub both sides with olive oil. Sprinkle taco seasoning evenly over both sides of the fish and press gently so it adheres.

   For this step

   • 1 lb (about 4 fillets)Tilapia fillets
   • 1 1/2 tbspOlive oil
   • 1 1/2 tbspTaco seasoning (store-bought or homemade)
3. 3

   Step 3: Pan-sear the fillets

   Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the fillets and cook 3–4 minutes per side (depending on thickness) until golden and opaque throughout and easily flakes with a fork. Transfer to a plate and let rest 1 minute, then flake into large pieces.
   
4. 4

   Step 4: Warm the tortillas

   Warm the corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable. Keep them covered to stay warm.

   For this step

   • 8 smallCorn tortillas (6-inch)
   
5. 5

   Step 5: Assemble and serve

   Divide warmed tortillas among plates, top each with flaked tilapia, a generous scoop of slaw and a drizzle of any remaining yogurt-lime sauce. Garnish with remaining cilantro and lime wedges; serve immediately.
   

1. Thinly slice the red cabbage and place in a bowl. Add the juice of 1 lime, Greek yogurt, sriracha, and about half the chopped cilantro; season lightly to taste. Toss to combine and let sit while you cook the fish so flavors meld; reserve a few cilantro leaves for garnish.
2. Pat the fillets dry with paper towels and rub both sides with olive oil. Sprinkle taco seasoning evenly over both sides of the fish and press gently so it adheres.
3. Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the fillets and cook 3–4 minutes per side (depending on thickness) until golden and opaque throughout and easily flakes with a fork. Transfer to a plate and let rest 1 minute, then flake into large pieces.
4. Warm the corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable. Keep them covered to stay warm.
5. Divide warmed tortillas among plates, top each with flaked tilapia, a generous scoop of slaw and a drizzle of any remaining yogurt-lime sauce. Garnish with remaining cilantro and lime wedges; serve immediately.