Serves 4
10 min
Spicy Fish Tacos with Creamy Cabbage and Corn Slaw
Recipe GLPR6cb2af6a79744e
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.
