Tilapia Tacos With Cabbage Slaw And Chipotle Mayo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Fish · pescatarian, high-protein
837 cal
53g protein
64g carbs
41g fat
per serving · estimated
Ingredients
- 1 lb tilapia fillets
- 16 street size corn tortillas
- 2 cups bagged coleslaw mix
- 2 1/2 tbsp mayonnaise
- 1/4 cup sour cream
- 1, sliced avocado
- 1/4 cup sharp cheddar, shredded
- 1/4 cup all-purpose flour
- 1 tbsp vegetable oil
- 1, juiced plus wedges lime
- 1 tsp each chipotle powder, cumin, chili powder and salt
Method (tap to check — screen stays awake)
- Stir the mayonnaise, sour cream, chipotle powder and half the lime juice together, then toss the slaw with the rest of the lime and a good pinch of salt so it starts to soften.
- Cut the tilapia into finger-width strips, pat them very dry, and toss with the flour, cumin, chili powder and salt.
- Fry the strips in the hot oil over medium-high, 2 minutes a side, in two batches - crowding drops the pan temperature and the fish poaches instead of crisping.
- Warm the tortillas 15 seconds a side, double them, and load with fish, slaw, avocado, a little cheddar and a stripe of chipotle mayonnaise.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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