Best 3 Broiled Tilapia Fish Tacos With Cilantro Lime Slaw Recipes
Tantalize your taste buds with a culinary escapade to Mexico with our delightful Broiled Tilapia Fish Tacos with Cilantro Lime Slaw. Dive into the vibrant flavors of freshly caught tilapia, expertly seasoned and broiled to perfection, nestled in warm corn tortillas. The zesty cilantro lime slaw, a harmonious blend of crisp cabbage, creamy avocado, and a tangy dressing, adds a refreshing touch to each bite.
Indulge in a culinary adventure as you explore the diverse recipes featured in this article. Discover the secrets behind creating authentic fish tacos, from selecting the perfect fish to mastering the art of broiling. Learn how to craft a vibrant cilantro lime slaw that bursts with flavor. Unlock the secrets of preparing a flavorful avocado crema that adds a creamy richness to your tacos. And finally, elevate your taco experience with a selection of delectable toppings, from classic pico de gallo to spicy salsa roja.
Embark on a culinary journey that will transport you to the sun-kissed beaches of Mexico with every bite. Let the tantalizing aromas and vibrant flavors of our Broiled Tilapia Fish Tacos with Cilantro Lime Slaw ignite your senses and leave you craving more.
GRILLED FISH TACOS WITH LIME SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 tacos
Number Of Ingredients 10
Steps:
- Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
- Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
- Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
- Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.
BROILED FISH TACOS
There's no reason to reserve fish tacos for vacation or a night out. Put your broiler to work, and make them an easy weekly affair. Paprika and coriander give meaty white fish like mahi-mahi or halibut tons of impact, but the real star here is the lime-laced herb salad, which makes every bite pop. Make sure to start with the best corn tortillas you can find. And don't worry about loading the tacos up with cabbage and pico de gallo: There's no need here. These are at their best (and easiest) when they're pared down.
Provided by Sarah Copeland
Categories dinner, lunch, quick, weekday, weeknight, tacos, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Finely zest the limes into a medium bowl. Remove the peel and pith from each lime. Discard the peel and pith, and cut the flesh into rounds. Chop into small pieces and add to the bowl. Set aside, along with 1 tablespoon vegetable or grapeseed oil and the chopped herbs. (You'll add them right before serving.)
- Move the broiler rack to less than 6 inches from the flame or coil, and heat broiler to high. Place the fish fillets in a flat, ovenproof dish. Combine the remaining 3 tablespoons of oil, salt, paprika and coriander in a small bowl. Drizzle all over the fish, rubbing to make sure all surfaces are coated. Broil until fish is crispy golden brown around the edges and just cooked through, about 5 to 6 minutes (do not overcook).
- Meanwhile, lay out the tortillas in an even layer (overlapping slightly) on a baking sheet. Remove from the fish from the oven, and immediately toast the tortillas under the broiler until golden around the edges, about 2 minutes. Flip and toast 30 seconds to 1 minute more. (These are warm and pliable right out the oven, but crisp up as they cool. Wrap in a clean kitchen towel to keep soft.)
- Toss together the lime zest, lime flesh, herbs and oil and season with salt. Break each fish fillet in half with a fork or spoon to make 8 portions, and fill each tortilla with fish and herb salad. Drizzle or serve with crema.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams
HEALTHY FISH TACOS WITH CILANTRO SLAW
Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.
Provided by Donna B McClure
Time 3h55m
Yield 4
Number Of Ingredients 19
Steps:
- Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
- Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
- When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
- Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
- Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
- Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
- Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
- Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g
Tips:
- Choose fresh tilapia fillets that are firm and have a mild, slightly sweet smell.
- If you don't have a broiler, you can bake the tilapia fillets in a preheated oven at 400°F for about 15 minutes, or until cooked through.
- To make the cilantro-lime slaw, use a sharp knife or mandoline to thinly slice the cabbage and carrots.
- Be sure to rinse the cabbage and carrots thoroughly before slicing to remove any dirt or debris.
- For a creamier slaw, use a combination of mayonnaise and Greek yogurt.
- If you don't have tortillas, you can serve the tilapia and slaw over rice or quinoa.
- Garnish the tacos with your favorite toppings, such as avocado, salsa, or sour cream.
Conclusion:
These broiled tilapia fish tacos with cilantro-lime slaw are a delicious and healthy meal that can be prepared in just 30 minutes. The tilapia is flaky and flavorful, while the slaw is light and refreshing. These tacos are perfect for a weeknight dinner or a casual lunch.
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