Spiced Tilapia with Cabbage-Radish Slaw and Fresh Salsa

This vibrant dish brings all the flavors of your favorite taco shop to your plate in under 30 minutes. Golden-crusted tilapia gets a spicy Mexican kick, then is topped with a crunchy cabbage-radish slaw, fresh tomato-cilantro salsa, smoky red pepper crema and creamy guacamole.

It’s a complete meal that’s light, fresh and packed with texture and flavor. Perfect for a quick weeknight dinner that feels special.

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Ingredients

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Dice tomato. Roughly chop cilantro. Quarter lime.
2. Pat tilapia dry with paper towels; season all over with half the Mexican Spice Blend (all for 4 servings), salt and pepper. Sprinkle both sides with flour; press to adhere. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until lightly browned, 2-3 minutes. Flip; cook until opaque and cooked through, 2-3 minutes more. Turn off heat; transfer tilapia to a plate.
3. While fish cooks, in a large bowl, combine cabbage, coleslaw mix, radishes, mayonnaise, a squeeze of lime juice, salt and pepper. Taste and season with additional salt, pepper and lime juice if desired. In a small bowl, combine tomato, cilantro, a squeeze of lime juice, a drizzle of oil, salt and pepper.
4. Divide slaw between plates. Top with tilapia. Drizzle fish with smoky red pepper crema and dollop with guacamole. Garnish with salsa and serve with a squeeze of lime juice.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, any firm white fish like cod or halibut works well. Adjust cooking time as needed.

Is there a substitute for smoky red pepper crema?

You can mix sour cream with a pinch of smoked paprika and a dash of hot sauce.

Can I make this dairy-free?

Use a dairy-free mayonnaise and skip the crema or use a vegan alternative.