Tilapia and Shrimp Tacos with Cabbage Slaw Recipe

Name: Tilapia and Shrimp Tacos with Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup freshly squeezed lime juice (from about 5 limes); 1/3 cup olive oil; 1/3 cup loosely-packed marjoram leaves; 1 1/4 cups loosely-packed cilantro leaves; 1/4 teaspoon crushed red pepper flakes; 1 small garlic clove; Kosher salt; 1 1/2 pounds tilapia fillets; 1 1/2 pounds large shrimp, peeled and deveined, tails removed; 1 tablespoon vegetable oil, plus more for oiling the grill grates; 4 cups finely-shredded green cabbage (about 1/2 medium head); Kosher salt; 1/2 cup sour cream; 3 tablespoons pickled jalapenos, chopped, plus 1 tablespoon pickling liquid; Freshly ground black pepper; 24 soft corn tortillas; 4 scallions, whites and greens thinly sliced (about 3/4 cup); 4 large radishes, thinly sliced (about 3/4 cup); 2 cups prepared pico de gallo or fresh salsa

Servings: persons

1/2 cup freshly squeezed lime juice (from about 5 limes)
1/3 cup olive oil
1/3 cup loosely-packed marjoram leaves
1 1/4 cups loosely-packed cilantro leaves
1/4 teaspoon crushed red pepper flakes
1 small garlic clove
Kosher salt
1 1/2 pounds tilapia fillets
1 1/2 pounds large shrimp, peeled and deveined, tails removed
1 tablespoon vegetable oil, plus more for oiling the grill grates
4 cups finely-shredded green cabbage (about 1/2 medium head)
Kosher salt
1/2 cup sour cream
3 tablespoons pickled jalapenos, chopped, plus 1 tablespoon pickling liquid
Freshly ground black pepper
24 soft corn tortillas
4 scallions, whites and greens thinly sliced (about 3/4 cup)
4 large radishes, thinly sliced (about 3/4 cup)
2 cups prepared pico de gallo or fresh salsa

1
For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth.
2
Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner.
3
Place the tilapia and shrimp in a large resealable plastic bag and add the marinade.
4
Toss to coat, seal and refrigerate for 1 hour.
5
For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit.
6
Whisk the sour cream, jalapenos and pickling liquid in another large bowl.
7
Toss in the seasoned shredded cabbage and stir to coat.
8
Season with black pepper, cover and set aside.
9
Prepare a grill for medium-high heat.
10
Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper.
11
Brush the fillets with 1 tablespoon vegetable oil.
12
Lightly oil the grill grates.
13
For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp.
14
Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones.
15
Use a spatula to loosen the fish and gently flip.
16
Grill until just cooked through, another 2 to 3 minutes.
17
Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway.
18
Serve with the tortillas, slaw, scallions, radishes and salsa.

1001

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup freshly squeezed lime juice (from about 5 limes), 1/3 cup olive oil, 1/3 cup loosely-packed marjoram leaves, 1 1/4 cups loosely-packed cilantro leaves, and more.

Yes, Tilapia and Shrimp Tacos with Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tilapia and Shrimp Tacos with Cabbage Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions