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Lemon Pepper Fish Tacos


These yummy fish tacos are easily made using pieces of tilapia filets fried in a lemon pepper sauté square from Land O Lakes, topped with fresh coleslaw (homemade or store bought) served in hard corn taco shells. Enjoy!

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Rate this recipe 4.6/5 (31 Votes)


  • 1 Land O Lakes® Lemon Pepper Sauté Express® square
  • 1/2 pound tilapia fillets
  • 3 cups coleslaw mix or purchased coleslaw
  • 1/2 cup cilantro leaves
  • 8 hard corn taco shells, warmed
  • Pico de gallo, optional
  • Guacamole, optional
  • Sour cream, optional


Servings 4


Step 1

Melt Sauté Express® square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.

Add fish.

Sauté 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.

Break fish into bite-sized pieces. Fill each taco shell add coleslaw mixture, fish and additional toppings.

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