Salsa Verde Tilapia Tacos with Cabbage Slaw
Tender pan-seared tilapia in warm corn tortillas with crisp cabbage, salsa verde, cilantro, and a tangy vinegar slaw.
- Calories
- 520
- Protein
- 38g
- Carbs
- 57g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 27 min total
- tilapia filletpatted dry24 oz
- corn tortilla12
- cabbagethinly sliced16 oz
- salsa verde8 tbsp
- cilantrochopped1/3 bunch
- apple cider vinegar4 tsp
- butter4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Thinly slice the cabbage and chop the cilantro. Toss the cabbage with the apple cider vinegar, half the cilantro, and a pinch of the listed kosher salt. Let it stand while the fish cooks.
- 2Pat the tilapia dry without rinsing it. Season both sides with the listed kosher salt and black pepper before it reaches the heat.
- 3Melt the butter in a nonstick skillet over medium heat. Add the tilapia and cook for 3-4 minutes per side, until the fish flakes easily and the thickest part reads 145°F (63°C). Transfer the fish to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
- 4Warm the corn tortillas in the same skillet for 20-30 seconds per side, until flexible and lightly toasted.
- 5Fill the tortillas with the cabbage slaw and tilapia. Spoon salsa verde over the tacos and finish with the remaining cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.