FISH TACO INGREDIENTS:

• 24 small white corn tortillas
• 1.5 lb tilapia
• 1/2 tsp ground cumin 
• 1/2 tsp cayenne pepper 
• 1 tsp salt
• 1/4 tsp black pepper 
• 1 Tbsp olive oil
• 1 Tbsp butter

FISH TACO SAUCE INGREDIENTS:

• 1/2 cup sour cream 
• 1/3 cup mayonnaise 
• 2 Tbsp lime juice
• 1 tsp garlic powder 
• 1 tsp sriracha sauce

FISH TACO TOPPINGS:

• 1/2 small purple cabbage
•   2 medium avocado sliced 
•   2 roma tomatoes diced 
•   1/2 red onion diced
•   1/2 bunch cilantro long stems removed 
•   1 1/4 cups cotija cheese crumbled
•   1 lime cut into 8 wedges to serve

INSTRUCTIONS:

1. Preheat oven to 375. Line large baking sheet with parchment paper.

2. In a small bowl, combine cumin, cayenne pepper, salt, and black pepper. Sprinkle seasoning mix over both sides of tilapia.

3. Lightly drizzle fish with olive oil and dot each piece with butter.

4. Bake for 20-25 minutes. To brown edges, broil for 3-5 minutes at the end if desired.

5. In a medium bowl, combine all taco sauce ingredients and whisk until well blended.

6. Toast the corn tortillas on a dry skillet or griddle over medium/high heat.

7. To assemble, start with tilapia then add desired toppings and taco sauce. Serve with fresh lime wedges to squeeze over tacos.

Servings: 24 Tacos

Time: 55 Minutes