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Naked Fish Tacos

This is one of my husband's all-time favorite meals. I've even converted some friends to fish after eating this. I serve it with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1 cup coleslaw mix
  • 1/4 cup chopped fresh cilantro
  • 1 green onion, sliced
  • 1 teaspoon chopped seeded jalapeno pepper
  • 4 teaspoons canola oil, divided
  • 2 teaspoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 tilapia fillets (6 ounces each)
  • 1/2 medium ripe avocado, peeled and sliced


  • Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.
  • Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.
Health Tip: If you’re following a low-carb diet, this dish is for you! If not, pair it up with a whole grain side like brown rice pilaf or corn and pepper saute.
Nutrition Facts
1 serving: 293 calories, 16g fat (2g saturated fat), 83mg cholesterol, 663mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.
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Average Rating:
  • Butcher2boy
    Apr 6, 2020

    Deliciousness. We love fish and have it often, in this recipe I used Walleye. Used more cumin and parsley to substitute for cilantro. Loved the crispiness of the slaw. Can't wait to try this when tomatoes are in season for I think it would be a great addition. Unfortunately, this was made during all the hoarding during the COVID-19 pandemic and the avocado wasn't "up to standards". VFE

  • Megan
    Apr 6, 2020

    We found this recipe a year or two ago and it has become a favorite in our house. We make it about once a month and every time it turns out great! A fool proof recipe that doesn’t require too much time or skill and tastes fantastic. I like to double the recipe and it is just enough for my husband and I to have dinner and one night of leftovers. We have used both fresh and frozen tilapia. This recipe is one of our favorites! And we think it should have lots of five star reviews - definitely recommend.

  • vlh0316
    Oct 8, 2017

    This recipe is so good. It is quick to fix and so tasty. Plus it is lo-cal. Try will love it.