Fish Tacos

Susannah's Cookbook

From Natasha's Kitchen

Main Dishes

Prep: —

Cook: —

Servings:

Measurements:

Ingredients

1
Fish Taco Ingredients : 24 small white corn tortillas 1� pounds tilapia � teaspoon ground cumin � teaspoon cayenne pepper 1 teaspoon salt � teaspoon black pepper 1 tablespoon Olive oil 1 tablespoon unsalted butter Fish Taco Toppings : � small pur ple cabbage 2 medium avocados, sliced 2 roma tomatoes, diced (optional) � diced red onion � bunch Cilantro, longer stems removed 4 ounces (1 cup) Cotija cheese, grated 1 lime cut into 8 wedges to ser ve Fish Taco Sauce: � cup sour cream cup Mayo 2 tablespoons lime juice, from 1 medium lime 1 teaspoon garlic powder 1 teaspoon Sriracha sauce, or to taste Line large baking sheet with parchment or silicone liner.
2
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.
3
Lightly drizzle sh with olive oil and dot each piece with butter.
4
Bake at 375 for 2025 min.
5
To brown edges, broil for 3-5 minutes at the end if desired.
6
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
7
To ser ve the tacos, quickly toast the corn tortillas on a large dr y skillet or griddle over medium/high heat.
8
To assemble: start with pieces of sh then add remaining ingredients nishing with a generous sprinkle of cotija cheese and nally that awesome taco sauce! Ser ve with a fresh lime wedge to squeeze over tacos.