Spiced Tilapia Tacos with Mango Red Cabbage Slaw and Chipotle Crema

These tilapia tacos balance warm Southwest spice with a crisp slaw made from red cabbage, lime and sweet mango matchsticks.

A quick chipotle sour cream drizzle adds smoky heat, while fresh cilantro keeps each tortilla bright and fresh.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Peel the mango, cut the flesh away from the pit and discard the pit. Slice the mango thinly, then cut the slices into skinny 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 1/2 teaspoon of the Southwest spice blend in a small bowl and reserve it for the crema. Season the tilapia all over with salt, pepper and the remaining Southwest spice blend. Drizzle lightly with olive oil and rub the seasoning over the fish until evenly moistened.
4. Heat a drizzle of olive oil in a large pan over medium-high heat, using a nonstick pan if available. 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 Southwest seasoning. Season with salt, pepper and additional chipotle powder to taste. Stir in water 1 teaspoon at a time until the crema is thin enough to drizzle.
6. Wrap the flour tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
7. Break the cooked tilapia into bite-size pieces and divide it among the warm tortillas. Top with mango-cabbage slaw, using as much as you like. Tear cilantro leaves from the stems and scatter them over the tacos. Drizzle with chipotle crema and serve any remaining slaw on the side.

Recipe Tips

FAQ

How do I know when the tilapia is cooked?

The tilapia is ready when it turns opaque and flakes easily with a fork, about 3 to 4 minutes per side over medium-high heat.

Can I make the chipotle crema less spicy?

Yes. Start with just a small pinch of chipotle powder, taste and add more only if you want extra smoky heat.

Do I have to use all of the mango cabbage slaw in the tacos?

No. Add as much slaw as you like to each taco and serve any extra on the side.