FISH TACOS

May 12, 2020

 

Ingredients
Fish Taco Ingredients:
24 small white corn tortillas
1 1/2 lb tilapia
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 Tbsp Tuscan Herb Olive Oil
1 Tbsp Butter

 

Fish Taco Toppings:
1/2 small purple cabbage
2 medium avocado sliced
2 tomatoes diced
1/2 diced red onion
1/2 bunch Cilantro longer stems removed
1 cup Cotija cheese, grated
1 lime cut into 8 wedges to serve

 

 

Fish Taco Sauce Ingredients:
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice from 1 medium lime
1 tsp garlic powder
1 tsp Sriracha sauce or to taste

 

Instructions
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with Tuscan Herb Olive Oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

To serve the tacos, quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

 

To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

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