Fish Taco Night (Print Version)
# Ingredients:
01 -
1/2 tsp ground cayenne.
02 -
1 lime, cut into wedges.
03 -
2 ripe avocados, sliced.
04 -
1/4 tsp freshly ground black pepper.
05 -
1/2 tsp ground cumin.
06 -
2 roma tomatoes, diced (optional).
07 -
1 1/2 lb fresh tilapia fillets.
08 -
24 mini corn tortillas.
09 -
1 tbsp extra-virgin olive oil.
10 -
1/2 medium purple cabbage.
11 -
1/3 cup real mayonnaise.
12 -
2 tbsp juice from a lime.
13 -
1/2 bunch fresh cilantro.
14 -
1 cup crumbled cotija cheese.
15 -
1/2 small red onion, finely diced.
16 -
1 tsp fine sea salt.
17 -
1 tsp garlic powder.
18 -
1 tbsp unsalted butter.
19 -
1/2 cup tangy sour cream.
20 -
1 tsp spicy sriracha sauce.
# Instructions:
01 -
Set oven to 375°F and get a baking pan ready.
02 -
Rub seasoning all over your fish fillets.
03 -
Add olive oil and small pieces of butter on top.
04 -
Bake for about 20-25 minutes.
05 -
Broil for a few minutes if you’d like extra browning.
06 -
Combine sauce ingredients in a bowl and stir well.
07 -
Softly toast tortillas in a dry pan.
08 -
Layer fish, sauce, toppings, and cheese on tortillas.
09 -
Add fresh lime wedges to plate and enjoy.
# Notes:
01 -
Make the sauce early to save time.
02 -
Toast the tortillas for the best flavor.
03 -
Want a twist? Cook fish on the grill.
04 -
Perfect for serving a crowd.