1poundtilapiafresh or frozen; thawed (cod, flounder, or other flaky white fish, etc.)
1tablespoonolive oil
Instructions
For the Sauce:
Combine the mayonnaise, sour cream, Sriracha, and onion powder.
½ cup mayonnaise, ¼ cup sour cream, 1 teaspoon Sriracha, 1 teaspoon onion powder
Cover, and place in the refrigerator for 10-15 minutes while the fish is prepared.
For the Fish:
Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
Combine the paprika, salt, cumin, and chili powder. Set aside.
1 ½ teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon ground cumin, ¼ teaspoon chili powder
Pat the fish dry with paper towels. Use a pastry brush to apply a thin layer of olive oil to both sides of the fish. Sprinkle both sides of the fish with the seasoning blend, and transfer the filets to the prepared baking sheet.
1 pound tilapia, 1 tablespoon olive oil
Bake for 8-10 minutes until the fish flakes easily or reaches 145°F on an instant read thermometer.
Remove from the oven and allow the fish to rest. When ready to serve, shred the fish into small pieces.
Assembly:
Heat 4 tortillas in a skillet until warm. Transfer to a platter or individual plates.
Divide cabbage, onions, radish slices, cabbage slaw, etc., evenly over the tortillas. Add the shredded fish. Then drizzle with a tablespoon or two of taco sauce.
Enjoy hot. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary.*Calories do not include tortillas, cabbage, onions, slaw, etc. since there are so many varieties of tortillas and slaw options.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Julia from The Yummy Bowl.