Casa Toro Mexican Grille
Fish Tacos2017-10-26T10:47:31-04:00

Fish Tacos

Presented by Casa Toro


Per serving:

  • 5-7 oz. tilapia filet
  • 1-2 T canola oil
  • Cayenne to taste
  • 2 flour or corn tortillas, warmed
  • 1/2 cup coleslaw, or to taste
  • Pico de gallo, to taste
  • Queso fresco, to taste
  • Cilantro, to taste
  • Lime wedges


  • 2 red onions, shaved thin
  • 1 head green and/or purple cabbage, shaved thin
  • 1 cup mayonnaise
  • 1 oz. white vinegar
  • Salt and pepper



Coat tilapia in oil and cayenne pepper. Pan-sear the fish until flaky, about 3 to 4 minutes per side. Divide fish between the tortillas and top with a heaping portion of coleslaw. Garnish with pico de gallo, queso fresco, and cilantro. Serve with wedges of fresh lime.

To make the coleslaw: Mix all ingredients in a large bowl and refrigerate until ready to serve. Make 1 to 3 hours ahead of time for the flavors to blend.

(Yields 2 tacos)

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As seen in the Summer/Fall 2016 Issue

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