Tilapia Tacos

Name: Tilapia Tacos
Total time: 1800 s
Yield: 14-16 tacos
Ingredients: 2 pounds tilapia fillets; 2 tablespoons avocado oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon sea salt; 1/4 teaspoon ancho chili powder; 1/4 teaspoon ground black pepper; 1 tablespoon paprika; 16 corn or flour tortillas, as preferred; as needed Cooking spray,; Fresh pico de gallo, to taste (optional); 2 cups green cabbage, thinly sliced; 2 cups red cabbage, thinly sliced; 2 tablespoons lime juice; 1/4 cup chopped fresh cilantro; 1 teaspoon honey; Salt, to taste; Pepper, to taste; 2 avocados; 1 garlic clove; 1/4 cup fresh cilantro; 1/4 teaspoon ground cumin; 1/8 teaspoon red pepper flakes; 1 1/2 tablespoons lime juice; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; Salt, to taste

Norma Rizo @cook_5730633

San Francisco

These Baja California-style fish tacos are loaded with lime-cilantro slaw, spicy avocado crema, and fresh pico de gallo! The perfect healthy dinner recipe your whole family will love.

Norma Rizo @cook_5730633

San Francisco

These Baja California-style fish tacos are loaded with lime-cilantro slaw, spicy avocado crema, and fresh pico de gallo! The perfect healthy dinner recipe your whole family will love.

Saved

Ingredients

15-30 minutes

14-16 tacos

2 poundstilapia fillets
2 tablespoonsavocado oil
1 teaspoongarlic powder
1 teaspoonsmoked paprika
1/2 teaspoonground cumin
1/2 teaspoonsea salt
1/4 teaspoonancho chili powder
1/4 teaspoonground black pepper
1 tablespoonpaprika
16corn or flour tortillas, as preferred
as neededCooking spray,
Fresh pico de gallo, to taste (optional)
Slaw:
2 cupsgreen cabbage, thinly sliced
2 cupsred cabbage, thinly sliced
2 tablespoonslime juice
1/4 cupchopped fresh cilantro
1 teaspoonhoney
Salt, to taste
Pepper, to taste
Avocado crema:
2avocados
1garlic clove
1/4 cupfresh cilantro
1/4 teaspoonground cumin
1/8 teaspoonred pepper flakes
1 1/2 tablespoonslime juice
2 tablespoonsred wine vinegar
1 tablespoonolive oil
Salt, to taste

Saved

Steps

15-30 minutes

1

In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder, 1/4 teaspoon ground black pepper, and 1 tablespoon paprika. Stir to mix well. Season both sides of the tilapia with the spice blend and gently rub it in.
2

Heat a large nonstick skillet over medium-high heat. Add avocado oil to the pan once hot, then immediately add the fish. Sear each side for 2-3 minutes. Remove the fish from the skillet and let it rest on a plate.
3

To warm the corn tortillas: Heat a skillet over medium-high heat, spray both sides of each tortilla with cooking spray, and cook for 1-2 minutes per side until golden. Assemble the fish tacos.
4

Avocado crema: In a food processor, add avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1 1/2 tablespoons lime juice, red wine vinegar, olive oil, and salt. Blend until smooth and creamy.
5

Lime-cilantro slaw: In a large bowl, add green cabbage, red cabbage, 2 tablespoons lime juice, cilantro, honey, salt, and pepper. Gently toss to coat and set aside.