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Tilapia Tacos with Lime and Coriander Slaw

Tilapia Tacos with Lime and Coriander Slaw

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

This mild, firm-but-flaky fish pairs wonderfully with citrus and spice. Put tilapia chunks to good use in homemade tacos, with plenty of coriander, sour cream, shredded white cabbage and spring onions for company. It's perfect party food – put all the components out on one table and let everyone help themselves. Looking for more taco recipes? Look no further.

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  • 4 tilapia fillets or similar (eg bream), cut into chunks
  • 8 small corn tortillas
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • 1 tablespoon olive oil
  • 1 small bunch of coriander, stalks reserved, leaves chopped
  • 125ml soured cream
  • 125ml mayonnaise
  • 500g white cabbage, finely sliced
  • 4 spring onions, finely sliced
  • 2 tablespoons coriander, finely chopped
  • 300g ripe tomatoes, seeds removed and diced
  • ½ small red onion, very finely chopped
  • 1 small green chilli, very finely chopped
  • 1½ lime, 1 juiced, for the coleslaw, plus ½ juiced for the salsa


Step 1

Mix the spice rub ingredients, coat the fish chunks and chill for 30 mins.

Step 2

Whizz the coriander stalks, lime zest and juice, and sour cream in a blender until smooth. Add the mayo and pulse once or twice to combine.

Step 3

Put the chopped coriander leaves into a bowl with the cabbage and spring onion, toss with the lime mayo and chill until needed.

Step 4

Combine all of the salsa ingredients in a small bowl and chill.

Step 5

Heat a little oil in a non-stick frying pan, cook the fish in two batches for 1-2 mins per side depending on the thickness. It should be just firm with a rich copper colour.

Step 6

Heat the tortillas according to pack instructions, serve with the fish, coleslaw and salsa.

Step 7

Cook’s tip: Make extra salsa for an easy breakfast or weekend brunch – add to a frying pan, crack in some eggs, cook until set and top with grated cheddar and coriander.

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