Fish Tacos with Tilapia | Recipes | PBS Food

Fish Tacos with Tilapia


Prep time: 45 Minutes

Total time: 45 Minutes

Yield: Serves 4



  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • coarse salt and ground pepper
  • 1/4 small red cabbage thinly shredded (about 2 ½ cups)
  • 4 scallions thinly sliced (about ½ cup)
  • 1 jalapeno chile halved lengthwise, one half minced
  • 2 tablespoon olive oil
  • 1 lb. tilapia fillets (or other firm white fish) cut into 16 equal strips
  • 8 flour tortillas (6-inch)
  • 1/2 cup fresh cilantro leaves


  1. In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
  2. In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.
  3. Meanwhile, warm tortillas according to package instructions (or over a burner; see below).
  4. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.


Note: For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.

Nutrition Info

Per serving: 399 calories; 11.5 grams fat; 30.7 grams protein; 42.5 grams carbohydrates; 3.7 grams fiber
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