My family loves fish, and since Aldi stocks fresh tilapia and salmon fairly frequently, this week I decided to do a tilapia taco with an easy cabbage slaw. I searched for a recipe that had both (I was specifically looking for a dairy-free slaw) but didn’t find one, so I just took the fish from one recipe and the slaw from another.
Tilapia Tacos with Cabbage Slaw and Cumin Beans
- 4 cups Green cabbage sliced thinly
- 1 cup Cherry tomatoes chopped
- 1/3 cup Green onions sliced thinly
- 1/4 cup Fresh cilantro chopped
- 2 Tbsp Lime juice
- 1 tsp Olive oil
- 1/4 tsp Salt
- 1 1/2 lbs. Tilapia filets
- 2 tsp Olive oil
- 1 Tbsp Chili powder
- 1 1/2 tsp Cumin
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Dried oregano
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 8 Corn tortillas
Cumin Black Beans
- 1 can Black beans undrained
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Mix all the coleslaw ingredients in a bowl, stirring until well combined. Cover, and place in the fridge while you cook the tacos.
- In a small bowl, combine all the tilapia spices, and stir until well combined. Set aside.
- Coat the fish in olive oil, then sprinkle the spices over both sides of the tilapia. You'll want to use all the seasoning to give it a nice rich flavor.
- Place the fish in a greased baking dish, or a dish lined with tin foil, and bake at 400°F for 20 minutes, turning the fish after 10 minutes.
- While the fish is cooking, put the can of undrained beans in a small pot with the spices and heat it on low until warm.
- When the tilapia is finished cooking, pull it out of the oven and use a fork to flake the fillets into bite-sized chunks.
- Heat the corn tortillas in the hot oven for 5 minutes, or fry them in a little oil.
- Fill the tortillas with the tilapia, some coleslaw, and any of your other favorite taco toppings, and enjoy with a side of cumin beans.
I liked this recipe because it used a good mix of common spices. I thought the blend was good and could be altered if anyone in your family dislikes a particular seasoning, or you wanted to spice things up with some cayenne or another flavor.
I thought the tacos needed a side, so I threw together some cumin-spiced black beans. This is actually something I make fairly frequently because it’s so simple and tasty.
I also saw some nice romaine leaves at the store so I bought a pack to use as an alternative. I love salsa, so I topped my tacos with some of that and then served them with a little cup of the black beans.
Notes from family:
My brother and dad were out of the house for this dinner, so only my mom and I had these. I really liked the seasoning on the fish and was surprised at how easy the whole thing was to assemble. I think the slaw could have used a bit more seasoning, such as some apple cider vinegar or celery seed, but it was still tasty and added a nice crunch. My mom thought it was an easy way to add fish into meals.