Naked Fish Tacos

Why You’ll Love This Recipe

These tacos skip the tortilla but keep all the flavor. The crisp slaw with jalapeño and lime brightens up the dish, while the cumin-seasoned tilapia provides a mild yet savory base. Topped with creamy avocado and fresh cilantro, it’s a balanced, wholesome meal that feels light yet satisfying. Plus, it comes together quickly in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup coleslaw mix
1/4 cup chopped fresh cilantro
1 green onion, sliced
1 teaspoon chopped seeded jalapeño pepper
4 teaspoons canola oil, divided
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tilapia fillets (6 ounces each)
1/2 medium ripe avocado, peeled and sliced

Directions

1. In a medium bowl, combine coleslaw mix, cilantro, green onion, jalapeño, lime juice, 1 teaspoon canola oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss to coat and set aside.
2. Pat tilapia fillets dry and rub with cumin, remaining salt, and pepper.
3. Heat 3 teaspoons canola oil in a large skillet over medium heat. Cook tilapia for 3–4 minutes per side, until fish flakes easily with a fork.
4. Divide fish onto plates and top with slaw mixture.
5. Garnish with avocado slices and extra cilantro, if desired.
6. Serve immediately.

Servings and timing

This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Variations

• Swap tilapia for cod, halibut, or mahi-mahi.
• Add a dollop of Greek yogurt or sour cream for creaminess.
• Spice it up with extra jalapeño or a drizzle of hot sauce.
• Use shredded cabbage instead of coleslaw mix for extra crunch.
• Turn it into lettuce wrap tacos for handheld fun.

Storage/Reheating

Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a skillet over low heat or enjoy it cold in a salad. Avocado is best sliced fresh before serving.

FAQs

Why are they called “naked” fish tacos?

They’re called naked because they skip the tortilla, focusing on the fish and toppings instead.

Can I use a different type of fish?

Yes, cod, haddock, halibut, or mahi-mahi all work well.

Is this recipe spicy?

It has mild heat from the jalapeño, but you can adjust spice levels to your taste.

Can I add tortillas if I want traditional tacos?

Absolutely, just warm up corn or flour tortillas and assemble as classic tacos.

What’s the best way to cook the fish?

Pan-searing works best, but you can also grill or bake the fillets.

Can I make this recipe dairy-free?

Yes, it’s naturally dairy-free as written.

How do I keep the fish from falling apart?

Use a wide spatula and avoid flipping too often just once per side is enough.

Can I prepare the slaw ahead of time?

Yes, the slaw can be made a few hours in advance, but add lime juice just before serving to keep it crisp.

What can I serve with naked fish tacos?

A side of Mexican rice, roasted vegetables, or black beans pairs well.

Can I meal prep this recipe?

Yes, you can prep the slaw and season the fish ahead, then cook the fish fresh before serving.

Conclusion

Naked Fish Tacos are a light, flavorful dish that’s easy to make and perfect for a healthy meal. With tender tilapia, zesty slaw, and creamy avocado, you’ll enjoy all the deliciousness of tacos without the carbs. Quick, fresh, and versatile, this recipe is a must-try for taco lovers looking for a lighter option.

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