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 olive oil
• 1 Tbsp unsalted butter
Fish Taco Toppings:
• 1/2 small purple cabbage, shredded
• 2 medium avocados, sliced
• 2 roma tomatoes, diced (optional)
• 1/2 red onion, diced
• 1/2 bunch cilantro, longer stems removed
• 4 oz (1 cup) Cotija cheese, grated
• 1 lime, cut into 8 wedges for serving
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
1. Prepare the Fish:
• Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone liner.
• In a small dish, combine the seasonings: cumin, cayenne pepper, salt, and black pepper.
• Evenly sprinkle the seasoning mix over both sides of the tilapia.
• Lightly drizzle the fish with olive oil and dot each piece with butter.
• Bake for 20-25 minutes. To brown the edges, broil for 3-5 minutes at the end if desired.
2. Make the Fish Taco Sauce:
• In a medium bowl, combine all the sauce ingredients: sour cream, mayo, lime juice, garlic powder, and Sriracha sauce.
• Whisk until well blended.
3. Prepare the Toppings:
• Shred the purple cabbage.
• Slice the avocados.
• Dice the roma tomatoes (if using).
• Dice the red onion.
• Grate the Cotija cheese.
• Cut the lime into wedges.
4. Toast the Tortillas:
• Quickly toast the corn tortillas on a large dry skillet or griddle over medium-high heat.
5. Assemble the Tacos:
• Start with pieces of fish on the toasted tortillas.
• Add the shredded cabbage, avocado slices, diced tomatoes (if using), diced red onion, and cilantro.
• Finish with a generous sprinkle of Cotija cheese and a drizzle of the taco sauce.
• Serve with a fresh lime wedge to squeeze over the tacos.
