15-Minute Tilapia Fish Tacos with Corn Salsa

Colorful tilapia fish taco topped with avocado, purple cabbage, corn, and shredded cheese on a wooden surface.

Print Recipe

5 from 2 votes

15-Minute Tilapia Fish Tacos with Corn Salsa

🐟🌮 Tons of big flavors in a fast, fresh, and healthy meal! A clean-eating taco recipe that tastes like comfort food!

Prep Time10

Cook Time8

Total Time18

Course: 30-Minute Meals

Cuisine: Mexican

Keyword: cabbage slaw for fish tacos, corn salsa for fish tacos, fish taco slaw, fish tacos with corn salsa, fish tacos with tilapia, tilapia fish tacos

Servings: servings

Calories: 1061cal

Author: Averie Sunshine

Equipment

1 Large Bowl
1 large skillet

Ingredients

Salsa (extra is great with chips or make a double-batch)

¾ cup red cabbage sliced thin
¾ cup corn I use frozen that I thaw before adding
¾ cup cucumber peeled and diced
½ to 1 medium ripe avocado peeled, pitted, and diced
¼ cup minced cilantro leaves or to taste
¾ teaspoon salt or to taste
½ teaspoon pepper or to taste
pinch cayenne pepper optional and to taste
3 to 4 tablespoons lime juice lemon juice may be substituted
3 to 4 tablespoons apple cider vinegar
3 to 4 tablespoons agave honey may be substituted, or to taste

Fish

1 tablespoon butter
1 tablespoon olive oil
flour for lightly dredging fish
2 large tilapia filets about 1 pound
salt and pepper to taste
fajita or taco shells
about 1 cup white cheese or a white cheese blend such as queso quesadilla, oxaca, asadera, Monterrey Jack, etc.

Instructions

Salsa

Add all ingredients to a large bowl in the order listed, toss well to coat evenly, taste, and make any desired flavor adjustments; set aside.

Fish

To a large skillet, add the butter, oil, and heat over medium-high heat to melt butter.
Dredge fish through flour, coating both sides.
Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side.
Flip, season with salt and pepper, and cook for about 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through.

Assembly

If desired, lightly warm each fajita shell momentarily on a dry skillet over medium-high heat before adding fish.
Slice fish, add to fajita shells, top with cheese, salsa, and serve immediately. Tacos are best warm and fresh. Extra salsa will keep airtight for up to 2 days, noting that avocados will oxidize and vegetables will continue to soften and release water as time passes.

Nutrition