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Auntie Anne’s Pretzels

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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.