These easy-to-make fish tacos have fresh mexican flavors with a creamy sauce
25 minutes, 4 Servings
| ½ lb. | Fresh or thawed frozen tilapia (or other white fish) fillets |
| 3 Tbsp. | Lime juice, divided (or 2 limes, 1 1/2 for juice and 1/2 for serving) |
| 2 Tbsp. | Taco seasoning mix (from packet or homemade), divided |
| 1 Tbsp. | Oil |
| ⅓ cup | Mayonnaise |
| 3 Tbsp. | Cilantro, chopped, divided. |
| 3 cups | Coleslaw blend (or shredded cabbage and carrots) |
| 8 | Corn or wheat tortillas (6 inch), warmed |
| ½ cup | Mexican-style or cheddar shredded cheese. |
| 1. Brush fish (½ lb. fresh tilapia fillets) with 1 Tbsp. lime juice. |
| 2. Sprinkle fish with 1 Tbsp. taco seasoning mix. |
| 3. Heat a frying pan with oil (1 Tbsp.) over medium heat. |
| 4. Cook fish for 3 to 3-1/2 minutes on each side. |
| 5. Wait until fish flakes easily with a fork. |
| 6. Drizzle fish with 1 Tbsp. of the remaining lime juice for the last minute. |
| 7. Remove from heat and flake fish into bite-sized pieces with a fork. © FirstPageRecipes.com |
| 8. In a small bowl , mix mayonnaise (⅓ cup), 2 Tbsp. remaining lime juice, remaining taco seasoning, and 1 Tbsp. chopped cilantro. |
| 9. Top tortillas with coleslaw, fish, cheese, sauce, and the remaining cilantro. |
| 10. Optionally serve with lime slices. |
| 11. Try with our ranchero sauce recipe. |
Using the Right Pan for the Right Job: Stainless Steel, Carbon Steel, Nonstick, and Cast Iron
Why buying an expensive set of high-tech cookware may not be the best investment....
Selecting the Right Kitchen Thermometer: Instant-Read, Infrared, and Remote Probes
Kitchen thermometer guide for home cooks. Learn when to use an instant-read, an infrared thermometer, or a remote probe,...
Comments or questions? contact us.
Read our
Terms of Use,
and Privacy Policy.
FirstPageRecipes.com participates in the Amazon Associates Program. When you use a link on our site to buy a product on Amazon, we earn a small commission.
© 2025 FirstPageRecipes.com. All rights reserved.