Tilapia Fish Tacos with Tropical Salsa
Enjoy the fresh, bold taste of the tropics with these Tilapia Fish Tacos. Juicy white fish fillets are seasoned with warming spices, pan-seared until perfectly flaky, then nestled in corn tortillas with crisp shredded cabbage, slices of creamy avocado, and a vibrant fruit salsa bursting with mango, pineapple, and zesty lime. Every bite is a celebration of textures and flavors—light, colorful, and deeply satisfying.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 1 cup finely diced tropical fruit mango, pineapple, papaya or mix
- ¼ cup finely diced red bell pepper
- Juice of 1 lime
- 2 Tbsp finely chopped cilantro
- Pinch of salt to taste
- 1 ripe avocado thinly sliced
- 1 cup shredded purple cabbage
- 1 lb tilapia fillets or another mild white fish
- 2 tsp olive oil
- 1½ tsp chili powder
- Salt and pepper to taste
- 6 corn tortillas
In a medium bowl, combine tropical fruit, red bell pepper, cilantro, lime juice, and salt. Stir gently and let sit while prepping the fish.
Pat the tilapia fillets dry and season both sides with chili powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Add the fillets and sear for 3–4 minutes per side, until cooked through and flaky.
Warm the corn tortillas in a dry skillet, on the grill, or in the microwave until soft and pliable.
Begin assembling each taco by laying down a handful of shredded cabbage, followed by chunks of the seared fish.
Top with a generous spoonful of tropical salsa and slices of avocado. Serve immediately while warm and juicy.
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For a deeper flavor, marinate the fish briefly in lime juice, garlic, and chili powder before cooking.
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Use a grill pan or outdoor grill for a smokier taste.
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Dice fruit small enough for easy scooping and folding.
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If making ahead, store components separately and assemble tacos just before serving.
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Add a drizzle of Greek yogurt or sour cream mixed with lime zest for a cooling contrast.