Ingredients:

Fish & Tortillas:

• 24 small white corn tortillas
• 1 1/2 lbs 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 unsalted butter

Toppings:

• 1/2 small purple cabbage, shredded
• 2 medium avocados, sliced
• 2 Roma tomatoes, diced (optional)
• 1/2 red onion, diced
• 1/2 bunch cilantro, stems removed
• 4 oz Cotija cheese, grated (about 1 cup)
• 1 lime, cut into 8 wedges

Fish Taco Sauce:

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 Tbsp lime juice (about 1 medium lime)
• 1 tsp garlic powder
• 1 tsp Sriracha sauce (adjust to taste)

Instructions : 

Prepare the Fish:

• Preheat the oven to 375˚F. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
• In a small bowl, mix together the seasonings: cumin, cayenne pepper, salt, and black pepper. Sprinkle the seasoning blend evenly over both sides of the tilapia.
• Lightly drizzle the fish with olive oil and place a small dot of butter on each piece.

Bake the Fish:

• Bake for 20-25 minutes. For a slightly crispy, browned edge, broil for an additional 3-5 minutes at the end.

Make the Taco Sauce:

• In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth.
• For a restaurant-style experience, transfer the sauce to a squeeze bottle for easy drizzling.

Toast the Tortillas:

• Heat a large dry skillet or griddle over medium-high heat and quickly toast each corn tortilla until warm and slightly charred.

Assemble the Tacos:

• Start with a piece of baked fish, then add shredded cabbage, avocado slices, diced tomatoes, red onion, and cilantro.
• Sprinkle generously with Cotija cheese and finish with a drizzle of the taco sauce.
• Serve with lime wedges for an extra squeeze of fresh lime juice.