Tilapia Fish Tacos with Pineapple Slaw & Sweet Chili Glaze

Coral Malpass
Aug 17
2 min read

Craving fresh, healthy fish tacos that are easy to make and full of flavor? These tilapia tacos check every box. Flaky tilapia is pan-seared and coated in a sweet chili glaze, then topped with a crisp pineapple slaw and finished with cool, creamy diced avocado. Light, refreshing, and packed with protein — this recipe is perfect for taco night or a quick weeknight dinner.

Taco Ingredients (Serves 4)

For the Pineapple Slaw:

3 cups slaw mix (green & purple cabbage, shredded carrots)
1 cup fresh pineapple, diced small (grilled or fresh)
2–3 tbsp mayonnaise (or Greek yogurt for lighter)
1 tsp Cajun seasoning
Salt & pepper to taste

For the Fish:

1 lb tilapia fillets
1 tbsp olive oil
1 tsp Cajun seasoning (optional, for extra heat)
1/4 cup sweet chili sauce

For Assembly:

8 small corn or flour tortillas, warmed
1 ripe avocado, diced
Fresh cilantro, chopped (optional)
Shredded Mexican cheese (optional)
Lime wedges for serving

Instructions

Make the Pineapple Slaw
1. In a large bowl, combine slaw mix and pineapple.
2. Add mayonnaise, Cajun seasoning, salt, and pepper. Toss until lightly coated. Chill while you cook the fish.
Cook the Tilapia
1. Pat tilapia dry and season lightly with Cajun seasoning.
2. Heat olive oil in a skillet over medium-high heat. Cook tilapia 2–3 minutes per side, until opaque and flakes easily.
3. Reduce heat to low, pour sweet chili sauce over the fish, and gently toss to coat.
Assemble the Tacos
1. Flake tilapia into large chunks.
2. Fill each tortilla with fish, top generously with pineapple slaw, then add diced avocado and cilantro.
3. Serve with lime wedges for extra brightness.

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Estimated Macros (per taco, 8 tacos total)

Based on 1 lb tilapia, 1 avocado (added separately), 1 cup pineapple, 3 cups slaw mix, 2–3 tbsp mayo, 1/4 cup sweet chili sauce, and small flour tortillas.