Spiced Tilapia Tacos with Mango Red Cabbage Slaw and Chipotle Crema

These spiced tilapia tacos are bright, smoky, creamy and crunchy all at once. Tender flaky fish gets tucked into warm flour tortillas with a lime-dressed mango and red cabbage slaw.

A quick chipotle sour cream sauce brings just enough heat, while cilantro adds a fresh finish. It is a fast skillet dinner that feels colorful and satisfying without much prep.

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Ingredients

1 unit MangoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Peel the mango, cut the flesh away from the pit, then slice it into thin matchsticks. Halve the lime.
2. In a medium bowl, combine the mango, shredded red cabbage and a squeeze of lime juice. Season with salt and pepper, toss well and set aside.
3. Place 0.5 teaspoon of the Southwest spice blend in a small bowl and reserve it for the crema. Pat the tilapia dry if needed, then season all over with salt, pepper and the remaining Southwest spice blend. Drizzle with olive oil and rub the seasoning over the fish until evenly coated.
4. Heat a drizzle of oil in a large pan over medium-high heat, preferably nonstick. Add the tilapia and cook until opaque and flaky, 3 to 4 minutes per side.
5. While the fish cooks, add the sour cream and a pinch of chipotle powder to the small bowl with the reserved spice blend. Season with salt, pepper and additional chipotle powder to taste. Stir in water 1 teaspoon at a time until the sauce is thin enough to drizzle.
6. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
7. Break the cooked tilapia into bite-size pieces. Divide the fish among the warm tortillas, top with mango-cabbage slaw, scatter cilantro leaves over the top and drizzle with chipotle crema. Serve any extra slaw on the side.

Recipe Tips

FAQ

How long do these tilapia tacos take to make?

They come together in about 20 minutes, including prepping the mango slaw, cooking the fish, making the crema and assembling the tacos.

How do I know when the tilapia is cooked?

Cook the tilapia for 3 to 4 minutes per side over medium-high heat. It should be opaque throughout and flake easily.

Are these fish tacos spicy?

They have some heat from the chipotle powder and Southwest spice blend. Start with a pinch of chipotle in the crema, then add more to taste.

How should I warm the tortillas?

Wrap the flour tortillas in a damp paper towel and microwave them on high for about 30 seconds.

What allergens are in this recipe?

This recipe contains fish from the tilapia, milk from the sour cream and soy and wheat from the flour tortillas.