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Jerk Tilapia Fish Tacos with Zoodle Slaw

A zucchini slaw is a refreshing and unique twist for this Mexican, seafood entrée fish taco recipe, which packs a wallop of flavor while also hitting all the healthy criteria. For a quicker recipe preparation, use pre-shredded “zoodles” and carrots. Make sure to assemble each taco one at a time; the corn tortillas get too soggy if tacos are assembled in advance. For more of a spicy pop in the jerk seasoning, increase the cayenne pepper. Use the remaining seasoning for pork chops, boneless chicken breasts, or even other fish like salmon.


4 Servings

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Quick Tips

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Cooking Tip:

Tilapia can be substituted with any 6-ounce white fish fillet; choices include flounder, halibut, cod, and haddock.

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Keep it Healthy:

Using a majority of plain fat-free or low-fat yogurt along with 1 to 2 tablespoons of mayonnaise like in this recipe is a good way to keep the traditional taste of cole slaw while making it a lot healthier.

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Tip: If you’re unfamiliar with “zoodles,” they are skinny strips of zucchini that can be used in various recipes, including as a sub for pasta noodles. Use a spiralizer or a box grater to create them, or buy them pre-shredded in the grocery store.


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Nutrition Facts

Calories 392
Total Fat 12.2 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 5.9 g
Cholesterol 85 mg
Sodium 410 mg
Total Carbohydrate 33 g
Dietary Fiber 7 g
Sugars 6 g
Protein 40 g
Dietary Exchanges
2 starch, 1 vegetable, 4 1/2 meat

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