During Lent, we don’t eat meat on Fridays. When I was grocery shopping on Sunday, I picked up some tilapia knowing that I wanted to use it for dinner on Friday. I’m not a huge fan of fish but I’m trying! So I set out to find a good recipe to make with the tilapia. I came across several recipes for fish tacos and decided to combine several of them to suit my tastes.



I started with 4 tilapia filets. In a large baggie, I put in oil, crushed garlic, grated ginger, and lime juice.



I let the fish hang out in the baggie for 15-20 minutes to soak up all those yummy flavors.



While the fish was marinating, I started working on my slaw. I like to get all my ingredients out first so everything is ready.



I just mixed the broccoli slaw, green onion, lime juice, cilantro, and Greek yogurt together along with the Mrs. Dash Fiesta-Lime Seasoning. I then let it sit while I started working on the fish. That way the flavors had time to come together.



Next, I gathered all the ingredients I needed to make a simple light breading.

I also heated some olive oil in a large skillet.




I whisked the flour and spices together in a bowl, then dredged the fish in the mixture.



I carefully laid the fish in the heated oil in the pan.



I have a large skillet that held all 4 pieces. If you don’t have a large enough skillet, though, you could do this in batches.



After the fish has cooked for a few minutes, carefully flip the fish over and cook for a few more minutes on the other side.




I used two corn tortillas and heated them in the microwave on a plate covered with a wet paper towel for about 10 seconds to soften them.




Then I took one tilapia fillet and cut it into pieces.



I put half the cut up tilapia on each tortilla and topped it with some of the broccoli slaw.




Voila! You have delicious and healthy fish tacos. Enjoy!

Fish Tacos with Creamy Broccoli Slaw
Author: Lisa Schumacher
  • Fish:
  • 4 tilapia fillets (or any other white fish)
  • ¼ c. olive oil (and additional oil for pan frying)
  • 2 cloves of garlic, finely minced
  • 1 tsp. grated ginger
  • Juice of half a lime
  • ¾ cup flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt & pepper to taste
  • Pinch of cayenne
  • Slaw:
  • 2 cups broccoli slaw
  • 1-2 sliced green onions
  • 1 tbls. Chopped cilantro
  • ½ tsp. Mrs. Dash Fiesta Lime Salt-Free Seasoning Blend
  • 1 Tbls. Lime juice
  • 2 Tbls. Plain Greek yogurt
  • Optional garnishes: avocado and/or fresh lime juice
  1. Add olive oil, garlic, ginger, and lime juice to a large baggie. Place the fish in the liquid and marinate for 15-20 minutes.
  2. In a separate bowl, combine all the ingredients for the slow and set aside.
  3. In another bowl, whisk the flour with the spices.
  4. Heat the oil in a large skillet.
  5. Dredge the fish in the flour and shake it off so that only a light coating remains. Pan fry the fish for a few minutes on both sides until golden brown and cooked through.
  6. Gently flake or cut up the fish. Add the fish to a corn tortilla and top with the broccoli slaw. Garnish with avocado and/or fresh lime juice.