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Fish Tacos

Tender, flaky pan-fried fish in warm corn tortillas with creamy, citrusy slaw—what more could you ask for in a fish tacos recipe?

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces coleslaw mix (about 3-3/4 cups)
  • 1/4 cup all-purpose flour
  • 1 package (1 ounce) taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1-1/2 pounds tilapia fillets
  • 8 corn tortillas (6 inches)
  • optional: sliced avocado, lime wedges, sour cream, salsa, diced tomatoes, cilantro, crumbled cotija cheese, thinly sliced radishes, sliced jalapenos, diced red onion

Directions

  1. In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt and pepper until combined. Stir in coleslaw mix. Cover; refrigerate at least 30 minutes.
  2. In a shallow dish, combine flour, taco seasoning, salt and pepper. Add tilapia; lightly coat on each side. Heat oil in a large skillet over medium-high heat. Shake excess coating off tilapia and place in skillet. Cook fish until lightly browned, 2-3 minutes per side. Flake into chunks.
  3. Toast corn tortillas in a dry hot skillet until lightly browned, 1-2 minutes per side. Transfer corn tortillas to a plate. Fill with tilapia and top with slaw. Add optional toppings, if desired. Serve immediately.