Recipe
Crispy Fish Tacos with Lime Slaw
Pan-crisped tilapia with cool side ingredients.
Ingredients
- 1⅓ lb tilapia
- 12 flour tortillas
- 4 cups shredded red cabbage
- 4 cups spring mix
- 6 tbsp guacamole
- 4 tbsp chipotle sauce
- 4 tbsp seasoned rice vinegar
- 1 tbsp Mexican seasoning
Method
- Pat tilapia dry with paper towel. Season both sides with Mexican seasoning, salt, and pepper.
- Heat oil in a large frying pan on the stovetop over medium-high heat. Add tilapia and cook about 3 minutes per side, until it flakes easily with a fork. Break into large pieces.
- In a large bowl, toss cabbage, spring mix, rice vinegar, oil, salt, and pepper.
- Warm tortillas in a dry frying pan or microwave. Spread with chipotle sauce and guacamole. Add fish and slaw.
Kitchen tool tip: A thin fish spatula makes it easier to lift the tilapia without breaking it. See how a fish spatula differs from a regular spatula.
Save this recipe: Print it for your recipe box →
A Dinner123 kitchen recipe, licensed under CC BY 4.0.