Tons of big flavors in a fast, fresh, and healthy meal!! A clean-eating taco recipe that tastes like comfort food!
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
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: 4
Calories: 1061kcal
Author: Averie Sunshine
Ingredients
Salsa (extra is great with chips or make a double-batch)
¾cupred cabbagesliced thin
¾cupcornI use frozen that I thaw before adding
¾cupcucumberpeeled and diced
½ to 1medium ripe avocadopeeled, pitted, and diced
¼cupminced cilantro leavesor to taste
¾teaspoonsaltor to taste
½teaspoonpepperor to taste
pinchcayenne pepperoptional and to taste
3 to 4tablespoonslime juicelemon juice may be substituted
3 to 4tablespoonsapple cider vinegar
3 to 4tablespoonsagavehoney may be substituted, or to taste
Fish
1tablespoonbutter
1tablespoonolive oil
flourfor lightly dredging fish
2large tilapia filetsabout 1 pound
salt and pepperto taste
fajita or taco shells
about 1 cup white cheese or a white cheese blendsuch 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.