Ingredients:

  • 4 Tilapia fillets (approx. 150g / 5-6 oz each), defrosted and patted dry
  • 1 Tbsp Olive oil or vegetable oil (for pan-searing)
  • Salt and freshly ground black pepper
  • 1 Tbsp Chili powder (mild)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika (Pimentón)
  • ½ tsp Dried Oregano
  • ½ tsp Garlic powder
  • ¼ tsp Cayenne pepper (optional)
  • 3 cups Shredded cabbage (mix of red and green)
  • ½ cup Finely shredded carrot
  • ¼ cup Fresh Lime juice (approx. 2 limes) (for slaw)
  • 2 Tbsp Extra Virgin Olive Oil (for slaw)
  • 1 Tbsp Granulated sugar or honey
  • ¼ cup Fresh Coriander (cilantro), chopped
  • ½ cup Sour cream or plain Greek yogurt
  • 1-2 tsp Adobo sauce from a can of chipotle peppers
  • 1 Tbsp Fresh Lime juice (for crema)
  • Pinch of salt (for crema)
  • 8 Small soft tortillas (corn or flour)
  • 1 medium Avocado, sliced or diced
  • Lime wedges, for serving

Instructions:

  1. Prepare the Slaw: In a large bowl, combine the shredded cabbage and carrot. Whisk together the lime juice, olive oil, sugar/honey, salt, and pepper. Pour over the cabbage mixture and toss well. Stir in the chopped coriander. Set aside for at least 10 minutes to allow the flavors to mingle.
  2. Mix the Crema: In a medium bowl, combine the sour cream (or yogurt), chipotle adobo sauce, lime juice, and a pinch of salt. Taste and adjust the heat or tanginess as desired. Chill until ready to serve.
  3. Mix the Spice Rub: In a small bowl, combine all spice rub ingredients (chili powder, cumin, paprika, oregano, garlic powder, and cayenne).
  4. Season the Fish: Pat the tilapia fillets very dry using kitchen paper—this is crucial for a nice sear. Lightly drizzle the fish with olive oil, then generously coat both sides with the spice rub. Season lightly with salt and pepper.
  5. Sear the Fish: Heat 1 Tbsp of oil in a large skillet over medium-high heat until shimmering. Carefully place the tilapia fillets into the hot pan. Cook for 3-4 minutes per side without moving them, until the edges are golden-brown and the fish is opaque and flakes easily with a fork.
  6. Flake: Remove the fish from the pan and let it rest for 2 minutes. Use a fork or spatula to gently flake the fillets into large, taco-sized chunks.
  7. Warm the Tortillas: Heat the tortillas quickly in a dry skillet (about 30 seconds per side), wrapped in foil, or briefly in the microwave. Warming them makes them pliable and enhances their flavor.
  8. Assemble the Tacos: Lay out the warm tortillas. Spoon a generous amount of the flaked seasoned tilapia onto the center of each. Top the fish with a spoonful of the zesty cabbage slaw and a few slices of avocado. Drizzle the whole lot with the chipotle-lime crema. Serve immediately with extra lime wedges on the side.