1½ lbs of Tilapia (frozen, but thawed for the recipe)
1 tsp Cumin
1 tsp Coriander
1 tsp Paprika
½ Tsp Mustard powder
2 tsp Garlic powder
½ cup onion, finely chopped
½ tsp Fine ground Sea Salt
Fresh Ground pepper to taste
Juice of 1 Lime
For the Creamy Avocado Sauce
1 large Haas Avocado
1 Tbsp Mayonnaise
2 Tbsp Finey minced onions (can be white or red, I used white because that what I had)
1 clove of garlic, finely minced
¼ tsp Chili powder (can use a fresh diced pepper, but I didn't have one)
2-4 Tbsp Fresh Cilantro, chopped
Juice of 1 Lemon, balances the lime on the fish (you can use lime if you want)
Pinch of Salt and Fresh ground pepper to taste
Shredded Cabbage
Corn tortillas
Instructions
Combine the cumin, coriander, paprika, mustard powder, garlic powder and salt and pepper in a small bowl.
Arrange the tilapia on a lined baking sheet with olive oil. Sprinkle both sides of fish with seasoning mix.
Bake in 400-degree oven for 15-20mins, depending on desired crispiness.
For sauce:
In small mixing bowl, combine avocado, onion, garlic, cilantro, lemon juice, chili powder and salt and pepper to taste. I used an electric mixer to combine quickly, but feel free to use a fork to mix.
Create the tacos by spreading the creamy sauce on a corn tortilla, top with the shredded cabage and a piece of fish.
Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/fish-tacos-with-creamy-cilantro-avocado-sauce/