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Grilled Tilapia Tacos with Cabbage & Salsa Verde

Delightful and vibrant fish tacos with smoky grilled tilapia, crunchy cabbage slaw, and zesty salsa verde.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the Grilled Tilapia

  • 1.5 lbs tilapia fillets Fresh or frozen
  • 2 tbsp olive oil For grilling and slaw
  • 1 tbsp lime juice Freshly squeezed
  • 0.5 tsp garlic powder To season fish
  • 0.5 tsp cumin To season fish
  • 0.5 tsp smoked paprika To season fish
  • Salt & pepper to taste For seasoning

For the Cabbage Slaw

  • 2 cups green cabbage (shredded) Crunchy base for tacos
  • 0.25 cups red onion (thinly sliced) Add flavor to slaw
  • 1 tbsp lime juice Freshly squeezed for slaw
  • 1 tbsp olive oil To marinate slaw
  • Pinch salt For seasoning

For the Salsa Verde

  • 6-8 pieces tomatillos (husked and rinsed) Roasted for salsa
  • 2 cloves garlic Roasted for salsa
  • 1 piece jalapeño (seeded for less heat) Adjust heat to preference
  • 0.5 cups cilantro Fresh for flavor
  • 1 tbsp lime juice Freshly squeezed
  • Salt to taste For seasoning

For Serving

  • 8 pieces corn or flour tortillas (warm & pliable) For tacos

Instructions

Make Salsa Verde

  • Roast the tomatillos, garlic, and jalapeño on a dry skillet or under the broiler until charred (about 5–7 minutes).
  • Blend with cilantro, lime juice, and salt until smooth, then chill in the refrigerator.

Prepare Slaw

  • In a bowl, toss the shredded cabbage and red onion with lime juice, olive oil, and a pinch of salt.
  • Allow it to marinate for enhanced flavor.

Grill the Tilapia

  • Brush the tilapia fillets with olive oil, then season with garlic powder, cumin, smoked paprika, and lime juice.
  • Grill over medium-high heat for 3–4 minutes on each side until flaky.
  • Let the fish rest for a moment before breaking it into large chunks.

Assemble Tacos

  • Grab your warm tortillas and start layering!
  • Add a scoop of cabbage slaw as the base, pile on the grilled tilapia, drizzle with salsa verde, and finish with avocado slices, cheese, and a squeeze of lime juice.

Notes

For easy grilling, you can use a fish basket or foil to prevent sticking. For more heat, blend in an additional jalapeño in the salsa. Substitute tilapia with mahi mahi, snapper, or cod if desired.