Spicy Fish Tacos with Creamy Cabbage and Corn Slaw

Name: Spicy Fish Tacos with Creamy Cabbage and Corn Slaw
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons paprika; ½ teaspoon cayenne pepper; Kosher salt to taste; 2 tilapia fillets (about 6 oz total); 1 tablespoon olive oil; 2 cups shredded green cabbage; ½ cup corn kernels, fresh or thawed frozen; ¼ cup dairy-free mayonnaise; 1 tablespoon fresh lime juice; 8 corn tortillas (or lettuce leaves for lower-carb option); Fresh cilantro for garnish; Lime wedges for serving

Recipe GLPR6cb2af6a79744e

Mexican

Main Course

10 min

257 cal

Servings: 4

Microwave

Stovetop

SNAP eligible

Quick and flavorful fish tacos featuring seasoned tilapia with a spicy paprika-cayenne crust, topped with a creamy cabbage and corn slaw. Ready in just 10 minutes, these tacos deliver authentic Mexican flavors with a light, protein-packed filling perfect for a weeknight meal.

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Ingredients

2 teaspoons paprika

½ teaspoon cayenne pepper

Kosher salt to taste

2 tilapia fillets (about 6 oz total)

1 tablespoon olive oil

2 cups shredded green cabbage

½ cup corn kernels, fresh or thawed frozen

¼ cup dairy-free mayonnaise

1 tablespoon fresh lime juice

8 corn tortillas (or lettuce leaves for lower-carb option)

Fresh cilantro for garnish

Lime wedges for serving

Directions

In a small bowl, combine paprika, cayenne pepper, and a pinch of kosher salt to create a spice blend.
Pat the tilapia fillets dry with a paper towel. Rub both sides evenly with the spice mixture, coating thoroughly.
Heat olive oil in a skillet over medium-high heat. Once hot, carefully place the seasoned tilapia fillets in the pan.
Cook the fish for 3-4 minutes per side, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
While the fish cooks, make the slaw by combining shredded cabbage, corn kernels, dairy-free mayonnaise, and fresh lime juice in a separate bowl. Mix gently and season with salt to taste.
Warm the tortillas in a dry skillet for about 30 seconds per side, or wrap them in a damp towel and microwave for 20-30 seconds until pliable.
Break the cooked fish into bite-sized pieces or leave whole, depending on your preference.
Assemble tacos by placing fish in each tortilla, topping generously with creamy cabbage and corn slaw, and garnishing with fresh cilantro. Serve with lime wedges on the side.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard at every major Charlotte chain—tilapia, cabbage, corn, and tortillas are staples—making this a true grab-and-go recipe with no special stops. The 10-minute claim is honest if you're using pre-shredded cabbage and frozen corn, though fresh prep adds five minutes; the real cost driver is the tilapia at roughly $12–15 per pound, putting this at $8–10 per serving for decent fish. This is a solid weeknight meal that comes together fast, feeds four without fuss, and tastes bright and satisfying, though the slaw doesn't reheat well and the tortillas can get soggy, so it's best eaten the same night. A reliable, affordable option for those who don't mind seafood as a weeknight protein.