Grilled tilapia tacos with mango and tangy slaw in just 20 minutes

Tilapia is a white fish that is mild in flavor and that holds its seasonings well. It's the perfect choice to use in this scrumptious fish taco meal. This recipe mixes together a range of flavors — sweet, tangy and citrus — to make these tacos rock.

Taco Tuesdays are a favorite of mine, and I decided to implement this meal option more and more often since these tilapia tacos are so easy to make. But don't wait for a Tuesday to make these goodies. It's easy to get a taco-licious meal on the table. Season and grill the fish, layer it over a colorful slaw, and garnish with sweet mango pieces for a festive meal.

Tilapia tacos with mango and tangy slaw recipe

Yields 6 (5-inch) tacos

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:

For the slaw

• 4 cups shredded purple cabbage
• 1-1/2 carrots, peeled, ends trimmed, shredded
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar

For the tacos

• 4 (4 ounce) tilapia fillets
• 1-1/2 tablespoons olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 6 (5-inch) soft corn tortillas
• 6-8 ounces diced mango
• Lime wedges, for garnish
• Nonstick cooking spray

Directions:

For the slaw

1. Combine the mayonnaise, lime juice, cumin, salt, black pepper and sugar. Mix well until the sugar has dissolved. Taste, and adjust the seasoning as needed.
2. To a bowl, add the cabbage and carrot. Pour the dressing over the cabbage and slaw, and mix well.
3. Refrigerate until ready to serve.

For the tacos

1. Lightly spray the grill racks with the nonstick cooking spray. Heat the grill to medium-high heat.
2. Coat both sides of the tilapia fillets with the olive oil and then the lime juice. Sprinkle both sides of the fillets with the salt, black pepper and paprika.
3. Grill over medium-high heat for approximately 4 minutes on each side or until done, flipping only once.
4. When the fish is finished cooking, turn off the heat, and place the tortillas on the grill for a minute on each side or until grill marks appear.
5. Layer each tortilla with the slaw, followed by chunks of the tilapia. Garnish with the mango, and serve with lime wedges on the side.

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