Fish Taco Dinner

Fish Taco Dinner  

Makes: 12 Tacos

Prep: 30 min.

Cook: 17 min.

Total: 47 min.

Ingredients:

Taco

12 Small White Corn (or Flour) Tortillas

1 1/2 lb (680 g.) Frozen Tilapia or Fish Sticks

1/2 tsp. Ground Cumin

1/2 tsp. Cayenne Pepper

1 tsp. Salt

1/4 tsp. Black Pepper

2 Tbsp. Butter

Toppings

1/2 Small Cabbage

2 Roma Tomatoes, diced

1/2 Bunch Cilantro

2 Avocados, sliced

1 c. (83 g.) Cotija Cheese, grated

Sauce

1/2 c. (123 g.) Sour Cream

1/3 c. (77 g.) Mayonnaise

2 Tbsp. Lime Juice (1 small lime) 

1 tsp. Garlic Powder

1 tsp. Siracha Sauce (to taste) 

Directions:

1. a) For frozen fish sticks; place 12 pieces on a cookie sheet. Sprinkle ground cumin, cayenne pepper, salt, and pepper over the tops of the fish sticks. Follow instructions on packaging to bake fish in the oven.  

b) For frozen tilapia filets; preheat oven to 425 F (225 C). Place 4-5 filets in a 9x13 casserole dish. Pour melted butter over each filet. Sprinkle ground cumin, cayenne pepper, salt, and pepper over the fish. Bake uncovered for about 25 minutes, or until fish is opaque and flaky. Once baked, break into small pieces and mix well. 

2. Prep toppings by shredding cabbage, dicing tomatoes, mincing cilantro, slicing avocados, and shredding cheese. 

3. To make the sauce, place sour cream, mayonnaise, lime juice, garlic powder, and siracha sauce in a small bowl and mix well until combined. 

4. Serve over your choice of corn or wheat tortillas. Enjoy!