Prep time: 30 minutes
Cook time: 25 minutes
Yield: 24 tacos

Ingredients:

  • 24 small white corn tortillas
  • 1½ lbs. tilapia
  • ½ tsp. ground cumin
  •  ½ tsp. cayenne pepper
  • 1 tsp. salt 
  • ¼ tsp. black pepper
  • 1 Tb. olive oil
  • 1 Tb. unsalted butter

Toppings:

  • ½ small purple cabbage, chopped
  • 2 medium avocados, sliced
  • 2 Roma tomatoes, diced (optional)
  • ½ red onion, diced
  • ½ bunch cilantro, long stems removed
  • 4 oz. or 1 cup cotija cheese, grated
  • 1 lime cut into 8 wedges

Sauce:

  • ½ cup sour cream
  • 5 Tb. mayonnaise
  • 2 Tb. lime juice
  • 1 tsp. garlic powder
  • 1 tsp. sriracha sauce, to taste

Directions:

  • 1

    Line a baking sheet with parchment paper. Then in a small bowl, combine cumin, cayenne, salt and black pepper. Lay tilapia into a baking sheet and sprinkle seasoning mix evenly on top. Drizzle each with olive oil, and dot with butter.

  • 2

    Bake at 375°F for 20 to 25 minutes. At the end of baking time, broil for 3 to 5 minutes to brown the edges of the fish (based on preference).

  • 3

    Place all the sauce ingredients into a bowl, and stir until well mixed.

  • 4

    When ready to serve, toast the corn tortillas to warm them and begin assembling tacos. Add pieces of fish, preferred toppings and sauce with a dash of cotija cheese. Squeezing a lime over top will bring out even more fresh flavor!