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Sweet Tilapia Fish Tacos

Coconut encrusted tilapia pieces are the star of this sweet taco topped with sweet slaw mixed with fuji apple dressing.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: fish tacos, tilapia
Servings: 4



  • 3 tilapia fillets
  • 2 eggs
  • 1/2 c flour
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 cup sweetened dried coconut flakes
  • Oil for frying


  • 1 apple grated
  • 1 carrot crated
  • 1/2 small cabbage grated
  • 1/2 red onion grated
  • 1/2 c Litehouse Fuji Apple dressing or use some sugar and vinegar to make your own

Cilantro jalapeno sour cream

  • 1/2 c sour cream
  • 1/4 a jalapeno chopped fine
  • 1 Tbs Cilantro chopped fine


  • 8 Corn tortilla shells
  • Lime



  • Mix together flour and spices together in a shallow dish.
  • Beat eggs in a separate dish.
  • Cut tilapia into pieces about 1 inch in size.
  • Dredge each piece of Tilapia in flour and spices mixture
  • Then dip into the beaten eggs
  • Once dredged in eggs, press dried coconut onto the fish so it is coated in coconut.
  • Set on plate
  • Heat oil in fry pan to 350 degrees F.
  • Fry 1-2 minutes per side, until coconut is golden brown and fish is cooked through


  • Grate carrot, apple, onion, and cabbage, mix together in a large bowl, stir in Fuji Apple dressing

Cilantro Jalapeno Sour Cream

  • Chop cilantro fine
  • Chop jalapeno fine, use gloves so not to burn skin
  • Stir into sour cream


  • Heat griddle to 325
  • Put corn tortillas on griddle and heat until crispy.
  • Top with tilapia pieces, fold over, and keep on heat until sufficiently crispy
  • Garnish with slaw and sour cream, squeeze lime on top


This is a very sweet taco, so in order to balance it out and have it taste right, be sure to squeeze the lime on for the acidity.
If you like a little extra spice, feel free to add extra jalapeno to the sour cream mixture.