Delicious Fish Tacos

 Spend With Pennies

Serves 4

• 1 ½ pounds fillets of tilapia or cod/haddock
• ▢1 tablespoon olive oil

• 1 tablespoon chilli powder
• ▢½ teaspoon cumin
• ▢½ teaspoon garlic powder
• ▢1 teaspoon paprika
• ▢½ teaspoon salt
• ▢½ teaspoon pepper
• ▢1 teaspoon oregano
• ▢½ teaspoon onion powder

TACOS-

8 6-inch corn or flour tortillas

       1 sliced avocado

• ▢1 lime wedged
• ▢toppings to taste

• fish taco sauce-

  2 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢½ lime juiced (lemon juice container)
• ▢½ teaspoon garlic powder
• ▢½ teaspoon cumin
• ▢½ teaspoon sriracha or to taste
• 
  

Directions-

• Preheat oven to 400°F.
• Combine all fish taco sauce ingredients in a small bowl and set aside.
• Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
• Bake for 12-15 minutes or until flaky and cooked.
• Heat tortillas according to package directions.
• Break fish into large chunks and divide between tortillas. Top as desired and serve.
• 
  

How to Make Cabbage Onion Slaw: 1 cup green cabbage, shredded 1 white onion, thinly sliced 2 tablespoons cilantro, chopped ⅓ cup sour cream 2 tablespoons fresh lime juice 1 jalapeño pepper seeded & chopped.

Nutritional information includes 2 fish tacos in corn tortillas and no toppings.

8/7/22 I made these and seasoned with a special seasoning called Pecan smoked salt, turned out just simply amazing!