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Salsa Verde Tilapia Tacos with Avocado Cabbage Slaw

Name: Salsa Verde Tilapia Tacos with Avocado Cabbage Slaw
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb tilapia fillet, patted dry; 16 corn tortilla, :null; 3/4 lb cabbage, thinly sliced; 2 avocado, diced; 1/2 cup salsa verde, :null; 1/2 bunch cilantro, chopped; 2 tbsp lime juice, :null; 2 tbsp butter, :null; 1 tsp ground cumin, :null; 1 tsp kosher salt, :null; 1/2 tsp black pepper, :null

Flaky tilapia tucked into warm corn tortillas with bright salsa verde, creamy avocado, and crunchy cabbage slaw.

Generative AI

Calories: 610
Protein: 39g
Carbs: 63g
Fat: 23g

Per serving

Ingredients

For 4 servings · 32 min total

tilapia filletpatted dry1 lb
corn tortilla:null16
cabbagethinly sliced3/4 lb
avocadodiced2
salsa verde:null1/2 cup
cilantrochopped1/2 bunch
lime juice:null2 tbsp
butter:null2 tbsp
ground cumin:null1 tsp
kosher salt:null1 tsp
black pepper:null1/2 tsp

Instructions

1Thinly slice the cabbage, dice the avocado, and chop the cilantro. Pat the tilapia dry. Season both sides with kosher salt, black pepper, and ground cumin.
2Warm a skillet over medium heat and melt the butter until it is shimmering but not browned. Add the tilapia and cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork, and the thickest part reads 145°F (63°C) on an instant-read thermometer.
3While the fish cooks, toss the cabbage, avocado, cilantro, lime juice, and a spoonful of salsa verde in a bowl. Taste and adjust with kosher salt and black pepper; the cabbage should remain crisp and the dressing bright.
4Warm the corn tortillas in a dry skillet over medium heat for 20-30 seconds per side, until pliable and lightly toasted. Fill them with the cabbage slaw and flaked tilapia, then spoon salsa verde over the top. Taste the assembled tacos and add more lime juice if needed.

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Salsa Verde Tilapia Tacos with Avocado Cabbage Slaw

Ingredients

Instructions

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