Tacos filled with spicy pan-seared tilapia, cabbage, lettuce, corn, and pico de gallo.
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Spicy Fish Tacos

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 tacos
Author: Garnish and Glaze


For the Fish:

  • 4 6 ounce tilapia fillets
  • 1 tablespoon canola oil
  • 4 teaspoons chili powder
  • 4 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1 1/4 teaspoon crushed red pepper flakes
  • Salt

Pico de Gallo:*

  • 3 Roma tomatoes, diced
  • 1/4 cup onion, finely diced
  • 1 jalapeno, seeds removed, finely diced
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon lime juice

For Serving:

  • 12 white corn tortillas
  • 1 1/2 cups red cabbage, shredded
  • 1 1/2 cups romaine lettuce, shredded
  • 1 1/2 cups sweet yellow corn, roasted**
  • Sour cream
  • Limes, cut into wedges


For the Fish:

  • In a small dish, mix together chili powder, cumin, garlic powder, and red pepper. Sprinkle the fish with the mixture and some salt.
  • Preheat oil in a large non-stick skillet and cook fish over medium-high heat on each side for 4-5 minutes until blackened and cooked throughout. When done, flake into 2-3 inch pieces.

For the Pico de Gallo:

  • In a bowl, mix together tomatoes, onion, jalapeno, cilantro, and lime juice.

For Serving:

  • Lightly spray tortillas with oil and grill tortillas on a non-stick fry pan or a griddle for 20 seconds each side.
  • Fill tortillas with tilapia, cabbage, lettuce, corn, and pico de gallo. Top with sour cream and serve with a lime wedge.


*You can substitute with store bought pico de gallo too.
**You can use regular frozen or canned corn if you can't find roasted or don't want to roast your own. I pan roasted mine in a lightly greased non-stick skillet over high heat, stirring occasionally, until lightly browned (about 3-4 minutes).