Pan Seared Jalapeño Fish Tacos with Spicy Slaw

4.5 stars based on 15 votes.
15 ratings
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Pan Seared Jalapeño Fish Tacos with Spicy Slaw



In a large resealable plastic bag or glass bowl, combine olive oil, 1 1/2 tablespoons of the TABASCO® Green Sauce, lime juice and tilapia fillets. Refrigerate for 30 minutes.

In a bowl, toss cabbage with remaining 2 tablespoons TABASCO® Green Sauce and set aside.

Combine sour cream and TABASCO® Chipotle Sauce in a small bowl and refrigerate.

Heat a nonstick skillet over medium high heat. Remove fish from marinade and sprinkle with salt. Place fillets in pan and cook for 4 to 5 minutes per side or until desired doneness.

Spread a little chipotle sour cream on each warm tortilla. Top with the fish (about 1/2 fillet for each taco) and jalapeño slaw.

Makes 4 servings.

Variation: The fish may also be grilled, and any other firm white fish may be substituted.

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  • Name: Grant
    Date: July 22nd, 2013
    I used Sierra Madre frozen garlic tilapias that I found at Food Lion for this and these Tabasco fish tacos were terrific. Easy and yummy. My family loves fish tacos!
  • Name: Mary Anne
    Date: May 6th, 2012
    Made this last night and got rave reviews from the family. Will definitely do again!
  • Name: Andreas S.
    Date: May 4th, 2012
    Super tasty. We made it for our Fancy Friday Feast, and it was awesome. Added a bit of garlic to the pan while searing, and included some avacado in the taco.
    I highly recommend this!