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Fish Tacos with Quick Slaw

This recipe works with almost any fish that is on sale, including salmon, halibut and catfish - even shrimp.

Serves 6
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
256 calories per serving


> 1/2 teaspoon ground cumin
> 1/4 teaspoon crushed red pepper
> 1 tablespoon lime juice
> 1 tablespoon olive oil
> 12 oz. tilapia, thawed if frozen
> 1 avocado, halved and cut into thin slices
> 1 large tomato, diced
> 12 corn tortillas
> dash hot sauce, to taste (optional)

Quick Slaw

> 2 cups packaged coleslaw mix
> 2 green onions, sliced
> 1/4 cup chopped cilantro
> 1 tablespoon olive oil
> 1 tablespoon lime juice


Preheat oven to 425°. In a shallow baking dish, whisk together cumin, crushed pepper, lime juice, olive oil, pepper and salt. Add tilapia and marinate at room temperature for 10-15 minutes. Wrap tortillas in foil.
Bake fish until just cooked through, about 10 minutes. Place foil wrapped tortillas in oven for last 5 minutes of cooking time.
While the fish is cooking, combine the ingredients for the coleslaw in a large serving bowl. Season to taste with pepper and salt.
Top warmed tortillas with flaked fish, slaw, sliced avocados, chopped tomatoes and hot sauce, if desired.

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