Broiled Fish Tacos




    • 8 6-inch white or yellow corn tortillas
Quick Slaw:
    • 2 cups finely chopped green cabbage or prepackaged angel hair coleslaw mix
    • 1/4 cup chopped fresh cilantro
    • 3 small radishes, very thinly sliced
    • 1 tablespoon olive or avocado oil
    • 1 tablespoon fresh lime juice
    • Pinch of salt, plus more to taste if needed
Avocado Sauce:
    • 1/2 cup sour cream or plain yogurt
    • 1 avocado
    • 1/2 jalapeño, seeded and membranes removed
    • Pinch of salt
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon olive or avocado oil
  • 4 tilapia fillets, about 5 ounces each


  • Preheat the broiler to high with one rack in the center and another placed about 4-5 inches from the top of the oven or heating element.
  • For the coleslaw, in a medium bowl, toss together all the ingredients. Set aside.
  • For the avocado sauce, blend all the ingredients together until smooth. Set aside.
  • Wrap the tortillas in foil and place them on the center rack of the oven to heat through.
  • For the tilapia, in a small bowl, combine the cumin, garlic powder, oregano and salt. Place the tilapia fillets on a lightly greased baking sheet (you can line with foil and grease the foil to minimize cleanup) and rub lightly on both sides with the oil. Sprinkle both sides of the fish with the spice mixture. Broil on the top rack until the flesh is firm but not overcooked, 5-8 minutes.
  • To serve, use two forks to lightly break apart the tilapia into pieces. Divide the fish between the tortillas and top with slaw and avocado sauce. Serve immediately.


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