Description
Easy and flavorful fish tacos filled with flaky tilapia and vibrant toppings, paired with a tangy homemade taco sauce.
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: Start by seasoning the tilapia fillets with ground cumin, cayenne pepper, salt, and black pepper, ensuring each fillet receives a flavorful coating.
- Bake the fish: Drizzle the seasoned fillets with olive oil and dot them with unsalted butter. Place them in the preheated oven and bake for 20-25 minutes until the fish flakes easily. For extra texture, broil for an additional 3-5 minutes for crispy edges.
- Make the taco sauce: In a bowl, whisk together sour cream, mayonnaise, fresh lime juice, garlic powder, and Sriracha. Chill this delectable sauce until you’re ready to assemble your tacos.
- Warm the tortillas: Toast each tortilla in a dry skillet over medium-high heat until they become charred at the edges, adding a delightful flavor.
- Assemble the tacos: Once the fish is cooked, flake it and layer onto the warm tortillas. Top with purple cabbage, creamy avocado, diced tomatoes (if using), finely diced red onion, fresh cilantro, and generous amounts of Cotija cheese. Lastly, drizzle with the prepared taco sauce and serve with lime wedges.
Notes
Adjust seasoning and toppings according to personal taste. Consider setting up a taco bar for a fun family meal!