Fish Street Tacos
Ingredients:
Fish Street Taco Ingredients:
- 24 small white corn tortillas
- 1 1/2 lb 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 butter
Fish Street Taco Toppings:
- 1/2 small purple cabbage, finely shredded
- 2 medium avocado, sliced
- 2 Roma tomatoes, diced (optional)
- 1/2 diced red onion
- 1/2 bunch Cilantro, longer stems removed
- 4 oz (about 1 cup) Cotija cheese, grated
- 1 lime cut into 8 wedges to serve
Fish Street Taco Sauce Ingredients:
- 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
Instructions:
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. In a small bowl, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake for about 20–25 minutes, checking that the thickest part of the fish reaches 145°F with a food thermometer.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, briefly warm the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add the cabbage, avocado, tomatoes if using, red onion and cilantro, finishing with a generous sprinkle of cotija cheese and finally the sauce! Serve with a fresh lime wedge to squeeze over tacos.
Cooking temperatures and doneness: FoodSafety.gov cooking guidance.