Fish Tacos and Slaw Recipe

I love taking advantage of the TD Saturday Market. Some of my favorite things to pick up are fresh fish, zucchini and squash.  If you love the freshness of summer vegetables and tilapia, you should definitely check out this fish tacos and slaw recipe.


4 tilapia fillets

1 tbsp fresh ginger, grated

1 tbsp fresh minced garlic

3 tbsp Ariston lemon infused olive oil (available at The Cook’s Station)

1 tsp paprika

Salt and pepper to taste

Veggie Slaw

1 bag broccoli slaw

1 zucchini

1 yellow squash

1 small cucumber

1 Roma tomato

1-2 tbsp chopped fresh cilantro

1 tbsp chopped fresh mint

Zest and juice of 1 lemon

3 tbsp olive oil

1 tbsp fresh minced garlic

Salt and pepper to taste


Flour tortillas

Shredded cheddar cheese


Lettuce, optional

Chopped fresh cilantro for garnish, optional



Heat olive oil in a skillet.

Coat fish with paprika, salt, and pepper.

Saute fish until done.  Fish should fall apart.

Remove fish from heat and shred.

Set aside.

Veggie Slaw

Shred zucchini and squash, chop tomato and cucumber, and add remaining ingredients.  Mix well.


Assemble Tacos

In each tortilla layer cheese, shredded fish, slaw, and salsa.

For presentation place tacos on a bed of lettuce.  Top with additional cilantro if desired.

Recipe by Chef Cynthia Williams

Cynthia made her fish tacos for Kimberly Kelly in our DCS kitchen on May 15th’s TV airing of 
Your Carolina with Jack & Kimberly.

Share this post
  , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *