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Breaded Tilapia Tacos with Spicy Slaw and Roasted Vegetables Recipe

Breaded Tilapia Tacos with Spicy Slaw and Roasted Vegetables recipe


These tacos are filled with breaded tilapia, spicy slaw, and roasted veggies. You cook the fish and veggies in the oven. Then, mix the slaw with a tangy dressing. Put it all in a tortilla and eat!


2 tilapia fillets
1/4 cup breadcrumbs
1/4 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
1 red bell pepper
1 yellow bell pepper
1 small red onion
1/2 cup shredded purple cabbage
1/2 cup shredded green cabbage
1 ripe avocado
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon honey
1/4 teaspoon cayenne pepper
8 small corn tortillas


Preheat oven to 425°F (220°C).
Mix breadcrumbs, paprika, garlic powder, salt, and black pepper in a shallow dish.
Pat the tilapia dry, then coat each fillet with the breadcrumb mixture.
Place the breaded tilapia on a baking sheet lined with parchment paper, drizzle with 1 tablespoon olive oil, and bake for 12-15 minutes until golden and flaky.
While the fish is baking, slice the bell peppers and onion into thin strips, toss with remaining olive oil, and spread on another baking sheet.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.
In a bowl, combine mayonnaise, lime juice, honey, and cayenne pepper to make the dressing.
Dice the avocado and add to the dressing, along with the shredded purple and green cabbage. Mix well to create the slaw.
Warm the corn tortillas in the oven or on a skillet for a few minutes.
Assemble the tacos by placing a portion of the roasted vegetables on each tortilla, followed by a piece of tilapia, and top with the spicy slaw.
Serve immediately with extra lime wedges if desired.

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