Fish tacos are boss.
I LOVE them! They are so versatile, tasty, and easy! I think fish tacos are a great weeknight meal, because they are so is so quick and delicious! Throw a spinach salad on the side and you have yourself a complete and healthy meal!
I start with frozen tilapia (thawed), then season it and bake it. While the fish is in the oven, I whip up the creamy avocado sauce. And top a corn tortilla with the sauce, some store bought shredded cabbage and the tasty tilapia. And Voila, this is what you get!!
Word of caution for all those parents and other child-feeders out there, my kids ate and loved the fish, but they were a bit dubious is the Avocado sauce (even though they are bit fan of avocados) and complainted about the cabbage too. Oh, I’m not saying don’t add these two very essential fish taco parts, just be prepared so some protest.
P.s. I always have my kids at least try something before they refuse to eat it, and no I don’t make them anything else 🙂
Hope you love them!
- The Fish:
- 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
- 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!
