Pan-Fried Lemon Tilapia Tacos with Slaw and Pesto Aioli

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Recipe Intro From thedailykale

These Pan-Fried Lemon Tilapia Tacos are bursting with bright, herbaceous flavor and make the perfect light, refreshing meal for spring or summer. The tangy slaw and pesto aioli add layers of flavor and texture, while the tilapia is seared to golden perfection and glazed in lemon-basil butter. Keep all your taco toppings crisp and perfectly chilled in the Frigidaire Flex Temp™ Drawer Fridge, making entertaining a breeze.

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  • Recipe Card
Prep time: 11mins
Cook time: 10mins
Serves or Makes: 4 tacos

Recipe Card

ingredients

For the Slaw:

  • 1 3/4 cups shredded cabbage
  • 1/2 cup (about 2 small) Roma tomato, chopped
  • 2 tablespoons onion, thinly sliced
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons mayonnaise
  • Pinch of garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Splash of fresh lemon juice, to taste

ingredients

For the Tilapia:

  • 2 tilapia fillets, cut into 4 pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons grated Parmesan cheese
  • Pinch of paprika
  • Pinch of dried oregano
  • Freshly ground black pepper, to taste
  • 1 - 2 tablespoons unsalted butter
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • Oil, for pan frying

ingredients

For the Pesto Aioli:

  • 3 tablespoons homemade pesto
  • 1/4 cup mayonnaise
  • 1/2 teaspoon granulated sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

ingredients

To Serve:

  • 4 small tortillas (corn or flour)
  • Extra chopped basil and lemon zest, for garnish

Method

  • Step 1

    Make the Slaw: In a medium bowl, combine cabbage, tomato, onion, basil, mayonnaise, garlic powder, lemon juice, salt, and pepper. Toss well and set aside.

  • Step 2

    Prepare the Pesto Aioli: In a small bowl, stir together pesto, mayonnaise, sugar, salt, and pepper until smooth. Set aside or refrigerate until ready to use.

  • Step 3

    Season the Tilapia: Place tilapia pieces in a bowl. Drizzle lightly with oil and season with salt, garlic powder, Parmesan, paprika, oregano, and black pepper. Toss to coat evenly.

  • Step 4

    Pan-Fry the Tilapia: Heat a bit of oil in a skillet over medium heat. Add fish and cook for about 4 minutes per side, or until golden and cooked through. Lower heat, add butter and lemon juice, and spoon the mixture over the fish to glaze. Finish with fresh basil and lemon zest.

  • Step 5

    Assemble the Tacos: Warm tortillas until soft and pliable. Add a spoonful of slaw, a piece of tilapia, and a drizzle of pesto aioli. Garnish with extra basil and lemon zest. Serve immediately.