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+ servings

basic bitch fish tacos.

sara rose : aflavorjournal.com
Seasoned tilapia, fresh slaw, and perfect sauce make this meal not only easy, but fun and flavorful.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 2


For Slaw

  • 1/4 cup romaine finely shredded
  • 1/8 cup carrot finely shredded
  • 1/8 cup radish sliced into thin strips
  • 1 tsp. cilantro finely chopped
  • 1 tsp. minced jalapeno
  • 5 medium slices cucumber thinly sliced into strips
  • 1 tbsp. red onion finely diced
  • pinch salt
  • pinch pepper
  • 1 lime wedge squeezed for juice

For Tacos

  • 2 1/4 lb. tilapia filets, halved
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. cayenne
  • 2 tbsp. canola oil
  • 4 flour tortillas taco size


For Slaw

  • Combine all veggies into a medium mixing bowl and toss with your hands until all veggies are evenly combined. Top with a touch of salt and pepper, mix again.
  • Finally, squeeze one lime wedge into the bowl, mix one more time, and bowl set aside.

For Tacos

  • Combine all seasonings into a medium mixing bowl and stir to blend them together.
  • Half each 1/4 lb. tilapia filet, making four pieces that are evenly sized. Coat all sides of each filet with your seasoning mix.
  • Heat canola oil in a large saucepan over medium-high heat. Once the oil is hot and spreads easily across the pan, gently lay each tilapia piece directly into the oil.
  • Cook all pieces for about 4-5 minutes on each side, minding the thickness of each piece and adjusting the cook time accordingly.
  • Remove all tilapia pieces from heat and place one each into a flour tortilla, making four total tacos. Shred the tilapia filets using two forks, as they should easily flake apart.
  • Top your tacos with the fresh slaw and sauce. Serve immediately.


Adapted from various recipes
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