Ingredients- Fish
- 4 to 6 tilapia fillets
- 1/4 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- vegetable oil drizzle
- Corn or flour tortillas
Cabbage slaw
- 1/2 head purple cabbage thinly sliced and roughly chopped
- 1/2 yellow onion thinly sliced and roughly chopped
- 1/2 of a lime juiced
- handful of chopped cilantro
- 1 small can of green chilis diced
- pinch of salt
mix all ingredients together and set aside
Chipotle cream sauce
- 1 cup sour cream or non fat pain yogurt
- 1 tsp lime juice
- 1 small can of chipotle chilis in adobo, seeded and minced (I only used one of the chilis in the can)
mix all ingredients together and set aside
Pico de Gallo
- 4 roma tomatoes diced
- 1/2 yellow onion diced
- handful of cilantro chopped
- 1 small jalapeño pepper seeded and minced (use less if you want mild)
- 1/2 of a lime juiced
- 1/4 tsp salt
mix all ingredients together and set aside.
Directions
Preheat oven to 400 degrees and put tilapia on a baking sheet. Combine spices listed above. Drizzle vegetable oil on fish. Sprinkle on spice mix and rub on fish. Put fish in oven and cook tell done. Mine cooked for about 15 minutes. Fish will be white all the way through. Let cool for a minute. Each taco will hold half a fish fillet. Place fish on tortilla, dollop on the cream sauce. Add cabbage mix and Pico de gallo to your taco. My kids die over this Pico. so easy and yummy. ENJOY!!
