I had a craving and I made it happen! It was a last minute choice to whip these up but I went for it and it was probably the best decision I will make all week. ;) For the record, most fish taco recipes will call for corn tortillas, but you will soon learn that I despise those and will never use them. I will always tell you when it is probably suggested to use those instead, but you will always see me using plain tortillas. That being said, this is one of those recipes. Use what you prefer! Otherwise, let's just get into the recipe shall we?
INGREDIENTS
corn tortillas
1.5 lb. tilapia
1/2 tsp. cumin
1/2 tsp cayenne
1 tsp salt
1/2 tsp lemon & pepper seasoning
1 Tbsp. olive oil
1 Tbsp. butter
TOPPINGS
1/2 bag of coleslaw
2 medium avocados, sliced
4 small tomatoes, diced
1 small onion, diced
1/2 bunch of cilantro, diced
Feta Cheese
1 lime cut into 8 wedges
SAUCE
1/2 c. sour cream
1/4 c. mayo
Juice from one lime
1 tsp. garlic powder
1 Tbsp. sriracha sauce (or to taste)
INSTRUCTIONS
Line a large baking sheet with tin foil, parchment paper, or a silicone liner. In a small dish, stir together seasonings and evenly sprinkle the seasoning mix over both sides of tilapia. Lightly drizzle the tilapia with olive oil and top each piece with a dot of butter. Baked at 375˚F for 20-25 min. Meanwhile, combine all the Taco sauce ingredients in a medium bowl and whisk together until it is well blended. Quickly toast the tortilla shells on each side using a large dry skillet over medium/high heat. Then assemble!! Serve with a fresh lime wedge to squeeze extra lime juice over tacos and you have yourself a quick, healthy, yummy dinner that feels like you went out to eat. Enjoy!
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