Fish Tacos

Fish Tacos, tilapia, mexican food, texmex

May the Fourth be with you and Happy Star Wars day, y’all!

In case you don’t know how a calendar works, tomorrow is Cinco de Mayo. That means that chips and queso, margaritas and palomas, and lots and lots of tacos – including these fish tacos – are absolutely necessary. Don’t know yet what you’ll be eating during your celebrations? Might I suggest these fish tacos? They’re so easy to make and are the perfect crowd-pleaser. Keep reading for the full recipe!

Fish Tacos image

Fish Tacos

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Prep Time: 20 minutes
Total Time: 30 minutes

Author: Glitter & Spice
Recipe Type: Lunch, Dinner, Pescatarian
Cuisine: Mexican, Tex-Mex

Serves: 4


  • 2 tablespoons of butter
  • 8 flour tortillas
  • 1 tablespoon of coconut oil
  • 1 pound of tilapia
  • 1-2 teaspoons of onion powder
  • 1 teaspoon of sea salt
  • 1 teaspoon of freshly ground black pepper
  • 1/2 red onion, diced
  • 1/2 cup of thinly sliced purple cabbage
  • 2 tablespoons of cilantro, chopped
  • 1/4 cup of remoulade sauce
  • optional: lime wedges


Melt the butter, 1/4 tablespoon at a time, in a large pan over medium-high heat. Place one flour tortilla in the pan to lightly pan sear, flip after 1-2 minutes, and then sear the other side before folding in half and placing on a plate. Repeat with the rest of the tortillas.

Place the coconut oil in another large pan over medium-high heat. Season the tilapia with onion powder, sea salt, and freshly ground black pepper before placing in the pan. Add the diced red onion and cook until the onion is translucent and the tilapia is cooked through. Don’t worry if the tilapia gets a little messed up – it’s better that way!

While stirring, add the cabbage and half of the cilantro to the pan and cook for 1 minute. Put the tilapia mixture in the center of each tortilla, drizzle the remoulade sauce on top, add a few more pieces of cilantro, and serve with a lime wedge!