Description
Delicious fish tacos bursting with flavor and topped with vibrant ingredients, perfect for a quick weeknight meal.
Ingredients
- 24 small white corn tortillas
- 1 ½ lbs tilapia fillets
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- ½ small head of purple cabbage, thinly sliced
- 2 medium avocados, sliced
- 2 roma tomatoes, diced (optional)
- ½ red onion, finely diced
- ½ bunch fresh cilantro, stems removed
- 1 cup (4 oz) Cotija cheese, grated
- 1 lime, cut into 8 wedges
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 Tbsp fresh lime juice (from 1 lime)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (or to taste)
Instructions
- Prep the fish: Season the tilapia fillets with ground cumin, cayenne pepper, salt, and black pepper.
- Bake the fish: Drizzle with olive oil and dot with unsalted butter, then bake at 375°F for 20–25 minutes.
- Make the taco sauce: Whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth.
- Warm the tortillas: Toast each tortilla in a skillet over medium-high heat until charred at the edges.
- Assemble the tacos: Layer flaked fish onto tortillas and top with cabbage, avocado, tomato, onion, cilantro, Cotija cheese, and taco sauce.
Notes
Use the freshest ingredients for the best flavor and consider adding radishes or jalapeños for extra crunch and spice.
