Grilled Tilapia Tacos with Cucumber Salsa

Please log in to add this to your favorites.


  • 4 6-ounce tilapia fillets
  • 1 teaspoon ground coriander
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 radishes sliced
  • 1 cucumber halved and sliced
  • 2 tablespoons lime juice plus lime wedges for serving
  • 8 corn tortillas warmed
  • 1 cup fresh cilantro
  • 1/4 cup sour cream


  1. Heat grill to high. When heated, oil the grill.
  2. Season the fish with the coriander, ½ teaspoon salt and ¼ teaspoon pepper and grill until cooked through, 1 to 2 minutes per side.
  3. Remove the fish from the grill and break into pieces.
  4. In a 16-ounce Repurpose compostable bowl (it’s sustainable, too), toss the radishes and cucumber with lime juice, oil, and ¼ teaspoon each salt and pepper.
  5. Place the fish in the tortillas and top with cucumber salsa, cilantro, sour cream, and lime wedges.
  6. Serve on a sturdy and sustainable Repurpose dinner plate.