Tilapia and Kale Slaw Tacos make the perfect light and healthy weeknight meal. Best of all, it’s so easy to make with your favorite fish and vegetables. Toasted tortillas topped with flaky white fish fillets, kale, radicchio, carrots, daikon and sweet pineapples.
Updated photos April 2016 from original post of August 2013
Like most people, once the weather starts warming up, I find myself craving lighter and more refreshing recipes. Tacos are a favorite around here and I love how easy they are to customize with what we have on hand.
These Tilapia and Kale Slaw Tacos are healthy, delicious and make a fun and easy weeknight meal.
They start off with some grilled or broiled tilapia marinated in a light Asian inspired sauce with sesame oil, maple syrup, soy sauce and lime juice.
I love sneaking in kale whenever I can so I topped the tacos with a kale slaw that included radicchio, carrots, daikon and some chopped pineapple for some sweetness.
A fresh and flavorful way to spice up fish and quick enough to make for a busy weeknight!
Make ahead tips for these Tilapia and Kale Slaw Tacos:
- wash and prep the vegetables the day before and store in a large zip-top freezer bag
- prepare the marinade the day before and store in an airtight container in the fridge
- flour tortillas toasted if desired
- 4 white fish filets (cod, sole or tilapia work well) rinsed and patted dry
- 1 lime juices
- 1-1/2 tablespoons soy sauce can substitute with coconut aminos or tamari
- 1/2 tablespoon maple syrup or honey can substitute with erythritol or stevia
- 1 teaspoon sesame oil
- salt and pepper to taste
- 1/2 cup pineapple chopped
- 1 head of kale stems removed and finely chopped
- 1/3 cup shredded red cabbage or radicchio
- 1/2 medium carrot peeled and cut into thin matchsticks or grated
- 1/2 cup daikon peeled and cut into thin matchsticks (omit if you can't find)
- 1/4 cup fresh orange juice
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey can substitute with erythritol or stevia
- salt and pepper to taste
- Sriracha sauce
- Marinate fish with lime juice, soy sauce, maple syrup, sesame oil and salt and pepper to taste. Cover with plastic wrap and set aside for at least 30 minutes.
- Meanwhile, whisk together the orange juice, sesame oil, rice vinegar and honey in a large bowl. Combine with kale, cabbage, carrots, and daikon and toss until evenly coated. Season with salt and pepper to taste.
- For the grill: Place fish on hot grill and cook for about 4 to 5 minutes over a medium-high heat. Turn once during grilling.
- For the stove: Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan and cook for 3-4 minutes on each side or until desired degree of doneness.
- To Broil: Preheat oven to broil or 500 degrees. Broil 7 to 10 minutes until fish is lightly brown and cooked through.
Fill tortilla (toast if desired) with a portion of fish and then top with pineapples and kale slaw. Top with Sriracha (optional).
A few avocado slices would work well in here too.
More light and healthy recipes:
Cauliflower Alfredo Zoodles with Asparagus and Spring Vegetables
Such gorgeous looking tacos! Almost too pretty to eat…… almost 😉