Fish Tacos Recipe with Best Fish Taco Sauce!

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn, without added salt

  24 tortilla, small or 624g

• Tilapia

  Fish, raw

  1 ½ lb or 680g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Red cabbage

  Red, raw

  ½ head, small or 284g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Onions

  Sweet, raw

  ½ onion or 166g

• Cilantro

  Raw - Whole Foods Market

  50g

• Cotija Cheese

  Cacique

  4 oz or 113g

• Limes

  Raw

  1 fruit or 67g

• Sour cream

  Cultured

  ½ cup or 115g

• Mayo

  Hellmann's

  2 oz or 57g

• Lime juice

  Raw

  2 tbsp or 30g

• Garlic powder

  Spices

  1 tsp or 3g

• Sauce, hot chile, sriracha

  1 tsp or 5g

Directions

1. Line large baking sheet with parchment or silicone liner. 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.
2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
6. Recipe by: Natasha of NatashasKitchen.com (source: https://natashaskitchen.com/fish-tacos-recipe/)