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Fresh Honey Lime Glazed Tilapia Tacos Recipe with Easy Red Cabbage Slaw

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A quick and flavorful fish taco recipe featuring honey lime glazed tilapia and a crunchy red cabbage slaw, perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 1 pound (450g) tilapia fillets, skinless and boneless
  • 3 tablespoons honey (preferably raw or local)
  • Juice of 2 limes (about 1/4 cup or 60ml)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups shredded red cabbage (about 150g)
  • 1 medium carrot, peeled and shredded
  • 2 stalks green onion, thinly sliced
  • Small handful chopped cilantro (about 2 tablespoons, optional but recommended)
  • 1/4 cup (60g) Greek yogurt or sour cream
  • 1 teaspoon honey (for slaw)
  • Salt and pepper to taste
  • 8 small corn or flour tortillas, warmed before serving

Instructions

  1. Prepare the Slaw: In a medium bowl, combine shredded red cabbage, shredded carrot, sliced green onions, and chopped cilantro. Add Greek yogurt, honey, salt, and pepper. Toss until coated and refrigerate for at least 10 minutes.
  2. Make the Honey Lime Glaze: In a small bowl, whisk together honey, lime juice, and minced garlic. Optionally add lime zest. Set aside.
  3. Prepare the Tilapia: Pat tilapia fillets dry and season both sides with salt and pepper. Optionally dust with almond flour or cornstarch for texture.
  4. Cook the Fish: Heat olive oil in a non-stick or cast-iron skillet over medium heat. Cook tilapia fillets for 3-4 minutes on the first side until golden and slightly crispy. Flip gently.
  5. Glaze the Fish: After flipping, brush the top side generously with honey lime glaze. Cook for another 3 minutes, brushing glaze once more halfway through. Adjust heat to avoid burning.
  6. Warm the Tortillas: While fish cooks, warm tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5 minutes.
  7. Assemble the Tacos: Place a tilapia fillet on each tortilla, top with red cabbage slaw, sprinkle extra cilantro if desired, and serve with lime wedges.

Notes

Pat fish dry for better glaze adhesion and sear. Use medium heat to avoid burning glaze. Slaw tastes better after chilling for a few hours. Warm tortillas gently to prevent tearing. For dairy-free slaw, substitute Greek yogurt with coconut yogurt or vegan mayo. Add water to glaze if it thickens or burns. Leftovers keep well refrigerated for 2 days; reheat fish gently in skillet with splash of water or lime juice.

Nutrition

Keywords: tilapia tacos, honey lime glaze, fish tacos, red cabbage slaw, quick dinner, easy recipe, gluten-free, dairy-free option

Find it online: https://yumnode.com/fresh-honey-lime-glazed-tilapia-tacos-recipe-with-easy-red-cabbage-slaw/