Fish Tacos Recipe from Natasha’s Kitchen

Ingredients

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

Directions

1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone mat. In a small bowl, mix together the seasonings: 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Evenly sprinkle the seasoning mixture over both sides of the tilapia fillets.
2. Lightly drizzle olive oil over the fish and add small pieces of butter on top of each fillet. Bake the fish for 20–25 minutes. If you’d like browned edges, switch to broil for the last 3–5 minutes.
3. In a medium bowl, whisk together all the taco sauce ingredients until smooth and well combined.
4. To prepare the tacos, warm the corn tortillas by toasting them briefly on a dry skillet or griddle over medium-high heat.
5. Assemble the tacos by placing pieces of baked fish onto the tortillas. Add your preferred toppings, such as shredded cabbage, diced tomatoes, or sliced avocado. Sprinkle with cotija cheese and drizzle with the prepared taco sauce. Finish with a fresh lime wedge for squeezing over the tacos just before serving.