Servings: 24 tacos 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 2 medium avocado, sliced 2 roma tomatoes, diced (optional) 1/2 diced red onion 1/2 bunch Cilantro, longer stems removed 4 oz 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
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 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, toast 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 cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.