Make Friday night taco night with super-easy & delicious Tilapia Fish Tacos. Ready in 20 minutes or less.
Prep Time: 0 hours, 5 minutes | Cook Time: 0 hours, 15 minutes | Total Time: 0 hours, 20 minutes | Serves: 4 (2 tacos each)
- 2 cups Packaged coleslaw mix
- ½ cup Fresh cilantro leaves
- 2 Tbsp Rice vinegar
- ¾ to 1 cup Regular or low-fat mayonnaise
- ½ cup Canned diced tomatoes with green chiles, drained OR 2 Tbsp minced canned chipotle chiles in adobo sauce
- 4 Tilapia fillets (4-6oz each), fresh, thawed or frozen
- 1 Tbsp Olive, canola, peanut or grapeseed oil
- 2 tsp Taco or adobo seasoning
- 16 Small (6 to 7-inch) white or yellow corn tortillas, warmed
- 1 Lime, cut in 8 wedges
- In bowl, mix coleslaw and cilantro. Sprinkle with rice vinegar and toss to coat; set aside. In separate small bowl, blend mayonnaise with diced tomatoes/chiles or chipotle chiles; set aside.
- Rinse any ice glaze from frozen Atlantic Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn fillets over and sprinkle with taco or adobo seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
- To serve, divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each taco, then divide coleslaw and mayonnaise between tacos.