Tilapia Tacos with Napa Cabbage Slaw – life+running

Tilapia Tacos with Napa Cabbage Slaw

Did I tell you that we joined a CSA? I might have forgotten to mention it. Mostly because I’ve not been the responsible one that’s been picking up our share every other Tuesday. So now that it’s summer, and I work until 4 PM, I’ll be picking up our share before I hit the gym.

At the beginning of the season, it seemed like all we got was greens, greens and MORE GREENS. Some of them I’d never seen before. Others I’d seen but not had a clue what to do with.

For instance, napa cabbage. It’s like lettuce. But it’s light green. And I’m a greens nazi and only like DARK leafy greens.

So I set off to find a few recipes to use this cabbage. I stumbled upon this recipe for cedar-planked halibut tacos with citrus slaw from Recipe Girl**. We didn’t have halibut. But I had a bag of frozen tilapia that was begging to be eaten.

Oh, and we don’t have a cedar plank, as Mark informed me as I sent him off to start making these tacos. No problem! He came up with an ingenius foil plan. Not a foiled plan. A plan with foil.

I present to you, a recipe I modified from Recipe Girl:

Tilapia tacos and napa cabbage slaw.

2 cups shredded Napa cabbage
2/3 cup chopped green onions
1/4 c fresh cilantro (more if you love it like I do!)
1/4 cup 0% plain Chobani Greek yogurt
2 Tablespoons lime juice
2 teaspoons chili powder (Mark would like to edit this and use a half a packet of taco seasoning next time)
1/2 teaspoon freshly ground black pepper
1 1/2 pounds of tilapia fillets
12 (8-inch) corn tortillas
Salsa for garnish


  1. Prepare grill by placing two pieces of foil on it with a bit of oil. Heat to medium heat (300° to 350°)*.
  2. Prepare your slaw. Combine cabbage, green onions, cilantro, yogurt and lime juice. Chill.
  3. Sprinkle fish with chili powder and pepper. Salt if you want. I don’t salt. Anything (except popcorn!)
  4. Place fish on the pieces of foil (each on one of the pieces). Grill for 9-10 minutes with the lid down. Flip the fish onto the other piece of foil and grill until they’re finished (Mark is an engineer — this was his idea. Flip the fish by flipping the ENTIRE piece of foil with them on it.)
  5. When your fish is done, break it into chunks.
  6. Warm your tortillas (you could use hard shells if you’d like and skip this step — but warmed tortillas are great!). Assemble by putting some fish, salsa, slaw and additional cilantro (if you swing that way) in the tortilla.

*Alternatively, you could make the fish in the oven by broiling the fish for 5-6 minutes per side.

Have you ever had fish tacos? Have you ever been involved with a CSA (community supported agriculture)? 


** PS I pinned a bunch of napa cabbage recipes in case you’re in a similar situation and this one doesn’t float your boat

3 Comment

  1. Mary Ann says: Reply

    Yum, that looks great! I’m excited to start my CSA on June 8th, but very jealous of all the peeps that have started sooner!

  2. Stephanie Hertel says: Reply

    Fish tacos with napa slaw is one of my standard go-to meals during the week! When I worked at Hallmark we had a CSA that delivered to work every week. I was spoiled. I have looked into several since, but haven’t committed.

  3. I joined a CSA two years ago. Man, it was awesome and you definitely get your money’s worth- but I had veggies coming out of my ears! Plus, I always spent SO long cleaning/trimming etc on pick-up day.
    I LOVE fish tacos. Those look rockin!!

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