You can't go wrong with my all-time favorite Tilapia Fish Taco Recipe! Pan-seared and topped with refreshing peach salsa, these tilapia tacos are the perfect weeknight dinner, ready in under 30 minutes.
Course Main Course
Cuisine American
Keyword Easy Taco Recipes, fish taco, Fish Tacos with Peach Salsa, Tilapia Tacos
In a good-sized flat dish, whisk together olive oil, lime juice, chili powder, and salt until well combined. Place one fish filet in the marinade at a time coating both sides. Transfer to a plate and repeat with remaining fish. Allow to marinate for 15 to 20 minutes.
Cook the fish in a large skillet over medium to medium-high heat for 2 to 3 minutes per side. Transfer the fish to a plate and use a fork to until the fish into small pieces. (It will flake easily.)
Slaw:
While the fish is marinating, make the slaw. In a medium mixing bowl, whisk together the pineapple preserves, olive oil, and salt until combined.
Add the cabbage and carrots, and mix until all the veggies are well coated. Set aside.
Assembly:
Lay out a tortilla. Place a few tablespoons of fish down the center of the tortilla. Top the fish with pineapple slaw. Repeat until all the fish has been used.
Serve with lime wedges to squeeze over the tacos. Serve immediately.
Notes
You can substitute pre-made coleslaw mix (cabbage and carrots) and add in some extra shredded carrots to save on prep.
These tacos are wet! There is a lot of moisture from the water coming out of the cabbage and fish. They will drip, but they are delicious and worth the mess while eating.