Gluten Free Tilapia Tacos Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 teaspoons - ground cumin
  • 3/4 teaspoons - salt
  • 1/4 teaspoons - black pepper
  • 6 - tilapia fillets (4-6 oz. each)
  • 2 tablespoons - olive oil
  • 2 cups - finely shredded cabbage
  • 12 - corn tortillas
  • - lime wedges and cilantro, for serving
  • - Salsa
  • Directions:

    Combine the ground cumin with the salt and pepper in a small bowl. Brush the tilapia fillets on both sides with the olive oil. Sprinkle the cumin seasoning mixture on both sides of each fillet.

    Heat a skillet or grill pan over medium-high heat until hot (spray with on-stick cooking spray unless using non-stick pan). Add the tilapia and let cook without moving for 2 minutes; flip and cook on the other side for 2 more minutes or until the fish is cooked through and starts to flake.

    When done, flake the fish into a serving bowl and cover to keep warm.

    Heat the tortillas and serve. Let everyone make their own by adding a small handful of cabbage to each tortilla, topping with some fish and then salsa. Add a squeeze of fresh lime juice and more cilantro if desired.

    Fold the tortilla over and enjoy!

    Brief Description

    Pan-fried tilapia served in tortillas with slaw for delicious tacos.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 10 min

    Posted By:

    Posted On:

    October 15, 2014

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