Fish Taco Salad Tilapia (Printable Version)
Sautéed tilapia pairs with vibrant slaw, creamy avocado, pico de gallo and crunchy tortillas for a flavorful main.
# Ingredients:
→ Slaw
01 -
0.5 head red cabbage, finely shredded
02 -
0.5 head green cabbage, finely shredded
03 -
1 red bell pepper, thinly sliced
04 -
1 bunch scallions, thinly sliced
05 -
1 bunch radishes, thinly sliced
06 -
2 tablespoons peanut oil
07 -
3 tablespoons freshly squeezed lime juice
08 -
1 tablespoon lime zest
09 -
2 tablespoons seasoned rice vinegar
10 -
0.5 cup fresh cilantro, chopped
11 -
2 tablespoons fresh mint, chopped
→ Fish
12 -
2 tilapia fillets (approximately 225 g each)
13 -
4 tablespoons taco seasoning
14 -
2 tablespoons olive oil
→ Toppings
15 -
1 cup tortilla chips, crushed
16 -
1 cup pico de gallo
17 -
1 avocado, diced
# Steps:
01 -
In a large mixing bowl, combine shredded red cabbage, green cabbage, bell pepper, scallions, and radishes. Add peanut oil, lime juice, lime zest, and rice vinegar. Toss thoroughly to evenly coat the vegetables. Incorporate chopped cilantro and mint, mixing until fully combined. Set aside.
02 -
Pat tilapia fillets dry and season both sides generously with taco seasoning, ensuring even coverage. Heat olive oil in a large nonstick skillet over medium heat. Place fillets in the pan and sauté for 3 to 4 minutes per side, or until the fish is cooked through and flakes easily. Remove from heat.
03 -
Spoon approximately 1 cup of slaw onto each serving plate. Top with half a fish fillet per portion. Garnish with 2 tablespoons crushed tortilla chips, 2 to 3 tablespoons pico de gallo, and 2 to 3 tablespoons diced avocado. Serve immediately.
# Notes:
01 -
For optimal texture, prepare the slaw just before serving to maintain crunch.
02 -
Seasoning the fish fillets well ensures robust depth of flavor.
03 -
Use ripe but firm avocados to avoid mushiness in your salad.