Tilapia Tacos with Cilantro-Jalapeno Coleslaw

Tilapia Tacos

We have mostly been eating healthy lately.  I mentioned before that my husband’s diabetes had gotten worse.   He has gotten it stabilized, but that means he still needs to eat healthily and so does the rest of the family.  Not to worry, though sugar is not really his thing, so it will continue to show up around here, but we have spent a couple of weeks keeping all temptations out of the house.  That being said, sometimes healthy food is really delicious – like these tilapia tacos.  The tacos in the photo used regular flour tortillas, but my husband used low-carb tortilla for his.  He really liked them, so I think we may all have them next time.

Tilapia Tacos

This recipe is really very simple.  The fish itself is just brushed lightly with olive oil and sprinkled with Old Bay Seasoning.  Then, I made a cilantro-jalapeno coleslaw that was delicious right by itself as well as on the tacos.  I served it with avocado, tomatoes, light sour cream, and low-fat cheese.  Completely delicious AND healthy!

Tilapia Tacos with Cilantro-Jalapeno Coleslaw
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1½ lbs. tilapia filets
  • 1 Tbsp. olive oil
  • Old Bay Seasoning (I didn't measure this, just sprinkled lightly.)
  • 5 cups cabbage, sliced thinly
  • ¼ cup light mayonnaise
  • ¼ cup light sour cream
  • ¼ cup dill pickle relish
  • 1 large jalapeno pepper, chopped (Leave the seeds in if your like it hot. I did.)
  • ¼ cup cilantro, chopped
  • salt and pepper to taste
  • tortillas (flour, low-carb, whatever you like...)
  • Optional ingredients for serving: sour cream (I used light.), cheese (I used a low-fat Mexican blend.), chopped avocado, chopped tomato, salsa
  1. Preheat oven to 350 degrees.
  2. Place tilapia filets in a glass baking dish. Brush both sides with olive oil and sprinkle lightly with Old Bay Seasoning.
  3. Bake 15 to 20 minutes or until fish flakes with a fork.
  4. While the fish bakes, combine cabbage, mayonnaise, sour cream, pickle relish, jalapeno, and cilantro.
  5. Stir until well combined. Season with salt and pepper to taste.
  6. Warm tortillas according to package directions.
  7. Serve fish in tortillas topped with coleslaw and any other topping you desire.





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  1. Joan Rushing says

    I must make these….they look delicious!

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  2. says

    These look so delicious! I love the spicy slaw too. Will definitely be trying these soon!

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