Tilapia Fish Tacos

Ingredients

• Tilapia

  Fish, raw

  1 lb or 454g

• Chili powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ⅓ tsp, ground or 1g

• Coriander leaf

  Spices, dried

  ¼ tsp or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cabbage

  Chinese (pak-choi), raw

  100g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Garlic

  Raw

  1 tsp or 3g

• Limes

  Raw

  1 fruit or 67g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

Directions

1. If making your own pico, rather than using a store bought version, start by mixing together Pico de Gallo ingredients, and seasonings, refrigerate for 15 mins.
2. Meanwhile, mix the chili powder, cumin, coriander, and salt and pepper together and season tilapia fillets by rubbing it onto both sides.
3. In a Heavy Bottom Frying Pan , heat olive oil, and pan fry the tilapia for 2-3 mins per side depending on thickness of filet.
4. After cooking, flake with a fork and set aside
5. Chop cabbage finely
6. Warm tortillas in pan that you used to cook the tilapia.
7. Assemble into corn tortillas, use sour cream, and other taco toppings to liking
8. Serve warm
9. (source: https://www.eazypeazymealz.com/tilapia-fish-tacos/)