Southwestern Tilapia Tacos
Fish tacos have become a very popular menu item in many restaurants recently and it is not uncommon for some of these recipes to call for batter fried fish - adding tons of unwanted calories and fat that aren't necessary for this dish. Tilapia is naturally a light and flaky fish - batter and frying it really takes away from the flavor and texture of the fish. This Southwestern fish taco recipe is light and healthy, very flavorful and a great alternative to most broiled or baked fish dishes.
We used our Salt Free Southwestern seasoning to give this recipe a little spicy (but not hot) kick! This is also an excellent dish for those following a low sodium diet (only 78mg per 2 taco serving) and as with most Tilapia dishes this one is high in protein and low in fat.
- 8 corn tortillas
- 1 lb Tilapia
- 1/4 cup lime juice
- 1 tablespoon (or more if desired) Salt Free Southwest Seasoning
- Sliced red onions (about 10 rings)
- Cabbage Slaw:
- 3 cups shredded and chopped green cabbage
- 1 cups cooked corn
- 1/2 cup diced sweet red pepper
- 1/4 cup diced green pepper
- 2 tablespoons seeded and minced jalapeno pepper(or more if you want a bit more heat)
- 2 tbsp white vinegar
- 2 tbsp vegetable oil
- 1/2 teaspoon cracked black pepper
- 1/2 tsp dry mustard
- 1/4 tsp celery seed
- Rinse tilapia fillets in cold water
- Coat each fillet in Southwest Seasoning
- Cook in the hot skillet for about 4 minutes on each side. Fish should be crispy on the outside and should flake easily with a fork.
- Break fish into bite sized pieces with a fork.
- Serve with tortillas, red onions, cabbage slaw, salsa & limes as garnish
- Cabbage Slaw
- Toss cabbage, corn, peppers and jalapeno together in a bowl. Combine vinegar, oil, & spices in a small bowl - whisk together. Pour over cabbage, toss. Refrigerate for 1 hour to blend all flavors.