Fish Tacos with Jalapeno and Lime


A quick and easy snack or light dinner made with perfectly seasoned tilapia.

Dish Type:

Gluten Free, Main Dishes, Meat and Seafood, Nut Free


All Year, Summer

Prep Time:

30 minutes




  • ½ lb fresh Tilapia
  • 3 Tbsp SOOC Persian Lime Olive Oil
  • 1 Tbsp SOOC Jalapeno White Balsamic
  • 3 Tbsp Saratoga Tea & Honey Wildflower Honey
  • 4 Tbsp Mayonnaise
  • Fresh ground black Pepper
  • SOOC Sicilian Sea Salt
  • 2 cups shredded Cabbage, red or green
  • 1 Tbsp SOOC Midnight Red Seasoning
  • ¼ cup Cornstarch
  • 4 6-inch Corn Tortillas
  • 3 Tbsp SOOC Extra Virgin Olive Oil
  • 1 Jalapeno, thinly sliced
  • 1 Lime
  • 1 cup chopped fresh Cilantro, stems removed

Products used: , Jalapeño Balsamic Vinegar , Midnight Red Seasoning , Persian Lime Olive Oil , Sicilian Sea Salt ,


  • Preheat the oven to 250°F. Rinse fish, put in a ziploc bag with Persian Lime Olive Oil and Jalapeno White Balsamic. Marinate for 20 minutes or until the other preparations are finished.
  • Combine the honey and mayonnaise with pepper and Sicilian salt, to taste, in a bowl. Toss the cabbage with the dressing. Let sit. In a shallow dish, mix together the Midnight Red Seasoning and cornstarch.
  • Place tortillas in oven to crisp, 5-7 minutes.
  • Heat a skillet to medium-high heat, add the Extra Virgin Olive Oil. Right before cooking the fish, dredge the tilapia in the seasoned cornstarch. Cook the fish for 2-3 minutes per side.
  • Assemble the tacos: starting with a warmed tortilla, adding the fish and topping with the cabbage mixture and garnishing with the sliced jalapenos, cilantro, and a squeeze of fresh lime. Enjoy!