Tempura-battered tilapia fish tacos with spicy slaw, pickled onions, shredded cheese, topped with cilantro and a squeeze of fresh lime served on flour tortilla shells.
When I first heard of fish tacos, I imagined a mushy taco of shredded baked fish. It didn’t sound too appetizing. Then, I saw a friend order them at a restaurant where the fish was actually battered and fried, served with coleslaw, and realized that’s what fish tacos were all about!
Some of my family liked shredding the chicken into finer pieces and others left them whole like the photo above. The fish is tender and falls apart easily either way.
Ingredients for Fish Tacos with Spicy Slaw
For the fish:
- Tilapia Fillets
- Tempura Powder Mix
- Cold Water
- Canola Oil
- Flour Tortillas
For the spicy slaw:
- Dole’s 14 oz Bag of Classic Slaw
- Sriracha Sauce
For pickled onions:
- Shredded Colby Jack or Crumbled Queso Fresco Cheese
How is it made?
The tilapia tacos are mixed in a tempura batter and fried in canola oil (vegetable oil works too) to get a golden crispy coating.
I used Dole’s Classic Coleslaw mix from the produce section with all of the salad mixes. It’s a dry mix with no sauces added to it. I mixed the dry slaw with mayonnaise and sriracha to give it a little kick.
The onions are pickled in lime juice with a hint of salt to give acid to this dish.
Can fish tacos be refrigerated?
The tempura-battered fish keeps pretty well. I made extra and we were eating it 3 days later. They tasted great and still had a bit of a crisp coating.
The fish lasts 3-4 days in the refrigerator after cooking.
To make it ahead: mix the tempura batter with the fish, and store it in the refrigerator for up to 24 hours prior to cooking.
The spicy slaw lasts in the refrigerator for 3-5 days, and the pickled onions for up to 2 weeks.
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