Tilapia Cilantro-Lime Tacos

How to Make Tilapia Cilantro-Lime Tacos

1. 1

   Step 1: Marinate and season the tilapia

   Pat the tilapia fillets dry with paper towels. In a shallow dish whisk together olive oil, fresh lime juice, chili powder, garlic powder, kosher salt, and black pepper, then brush or spoon the mixture over both sides of the fillets and let rest for 8–10 minutes while you prepare the slaw and heat the grill.

   For this step

   • 1 1/2 lbTilapia fillets
   • 3 tbspOlive oil
   • 3 tbspFresh lime juice
   • 1 1/2 tspChili powder
   • 1 tspGarlic powder
   • 1 tspKosher salt
   • 1/2 tspGround black pepper
   
2. 2

   Step 2: Make the quick cilantro-lime slaw

   In a medium bowl toss the shredded cabbage with the chopped cilantro, a splash of fresh lime juice, a drizzle of olive oil, and a pinch of salt and pepper. Taste and adjust brightness with more lime or salt; set the slaw aside to soften slightly while the fish cooks.

   For this step

   • 3 cupsGreen cabbage, shredded
   • 1/2 cupFresh cilantro, chopped
   
3. 3

   Step 3: Preheat and oil the grill

   Preheat the grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking. Grill the tilapia directly on the grates or on a grill-safe pan for 3–5 minutes per side, depending on thickness, until opaque, firm, and easily flakes with a fork.
4. 4

   Step 4: Warm the tortillas and flake the fish

   Warm the corn tortillas on the grill for 20–30 seconds per side until pliable and slightly charred at the edges. Transfer the grilled tilapia to a cutting board and use two forks to gently flake into bite-sized pieces.

   For this step

   • 8 tortillasCorn tortillas
   
5. 5

   Step 5: Assemble and serve the tacos

   Build each taco by placing a generous scoop of slaw on a warm tortilla, topping with flaked tilapia, and finishing with an extra squeeze of lime or a few cilantro leaves if desired. Serve immediately so tortillas stay warm and slaw keeps its crunch.
   

1. Pat the tilapia fillets dry with paper towels. In a shallow dish whisk together olive oil, fresh lime juice, chili powder, garlic powder, kosher salt, and black pepper, then brush or spoon the mixture over both sides of the fillets and let rest for 8–10 minutes while you prepare the slaw and heat the grill.
2. In a medium bowl toss the shredded cabbage with the chopped cilantro, a splash of fresh lime juice, a drizzle of olive oil, and a pinch of salt and pepper. Taste and adjust brightness with more lime or salt; set the slaw aside to soften slightly while the fish cooks.
3. Preheat the grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking. Grill the tilapia directly on the grates or on a grill-safe pan for 3–5 minutes per side, depending on thickness, until opaque, firm, and easily flakes with a fork.
4. Warm the corn tortillas on the grill for 20–30 seconds per side until pliable and slightly charred at the edges. Transfer the grilled tilapia to a cutting board and use two forks to gently flake into bite-sized pieces.
5. Build each taco by placing a generous scoop of slaw on a warm tortilla, topping with flaked tilapia, and finishing with an extra squeeze of lime or a few cilantro leaves if desired. Serve immediately so tortillas stay warm and slaw keeps its crunch.