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In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt and pepper.
Add coleslaw mix or shredded cabbage and gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Step 2: Prepare the fish
In a shallow dish, combine flour, taco seasoning, salt and pepper. Add the tilapia and lightly coat on both sides.
Heat oil in a large skillet over medium-high heat. Shake excess flour off of the tilapia and place in the skillet. Brown fish on both sides (about 2-3 minutes per side). Flake into large chunks.
Step 3: Warm the tortillas
Toast the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Alternatively, you can wrap the tortillas in stacks of five in foil and warm in a 350°F oven for 10-15 minutes (or until heated through).
Step 4: Assemble the fish tacos
Fill each warm tortilla with flaked tilapia, slaw and other toppings of choice. Here are some toppings that go well with the fish tacos:
- Sliced avocado or homemade guacamole
- Squeeze of fresh lime juice
- Sour cream
- Salsa or diced fresh tomatoes
- Fresh cilantro
- Crumbled cotija cheese or other shredded cheese
- Thinly sliced radishes
- Sliced jalapeno peppers
- Sliced green onion, sliced red onion or pickled red onion
Nutrition Facts for Easy Fish Tacos
The tilapia is lightly pan-seared, rather than breaded and deep-fried, making these fish tacos a healthier alternative to many of their restaurant counterparts. Assuming you prepare about eight tacos total, each taco with slaw will have about 224 calories, 7 grams of fat, 22 grams of carbohydrates and a whopping 20 grams of protein! The nutrition information will vary depending on the amount of fish in each tortilla, the total number of tacos prepared and the specific toppings added.
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