Fish Tacos with Killer Sauce

I wasn't a huge fish taco fan until a few years ago, but I think that's because I had never really had one done right. They are so delicious! I found this recipe on Natasha's Kitchen during the pandemic and it has become a fan favorite at our house ever since. A few personal preference changes below, but check out the OG site for full photos and all the yummy details. Natasha's Kitchen Fish Taco Recipe

Fish Taco Ingredients:

• white corn tortillas

• 1 1/2 lb tilapia

• 1 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 Toppings:

• Bag of 3 Color Coleslaw

• 2 medium avocado sliced

• 1/2 diced red onion

• Chopped Tomatoes or Salsa (optional)

• 1/2 bunch Cilantro, longer stems removed

• 4 oz 1 cup Cotija cheese, crumbled

• 1 lime cut into 8 wedges to serve

Fish Taco Sauce Ingredients (this makes the taco!):

• 1/2 cup sour cream

• 1/3 cup Mayo

• 2 Tbsp lime juice from 1 medium lime

• 1 tsp garlic powder

• 1 tsp Sriracha sauce or to taste

Line large baking sheet with parchment. In a small dish, combine fish taco seasonings: cumin, cayenne pepper, salt and pepper and sprinkle seasoning mix over both sides of tilapia.

Drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end (broiling is key).

While that is baking, mix all of the fish taco sauce ingredients in a bowl and whisk until well blended. Chop up all of the toppings.

You can toast the corn tortillas on a large dry skillet over medium/high heat, or heat up in the microwave. Shred cooked fish with two forks (definitely steal a bite).

To assemble, start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.