Partially inspired by @natashaskitchen
Preheat oven to 375F. Grease a Pyrex with avocado oil.
In a small bowl, mix together the fish seasoning: cumin, salt, and pepper. Sprinkle this mixture on to the tilapia on both sides and massage the spices into the fish. Drizzle the fish with avocado oil and put little dollops of butter on the fish (see picture below). Bake for 20-25 minutes.
In a separate bowl, mix together the sriracha mayo and sour cream. We use the sour cream to make the sauce more liquidy and creamy, as well as to blot out the boldness of the sriracha. (Just like you drink milk when something is too spicy...same idea).
Toast the corn tortillas right before serving. To assemble, start with the fish by breaking it up into chunks with a fork. Then add in your toppings (mix your coleslaw with the coleslaw sauce ingredients for a creamy slaw), finishing with the Cotija cheese. Drizzle the taco sauce on top and squeeze some fresh lemon juice over the tacos. Enjoy!
Ingredients
Directions
Preheat oven to 375F. Grease a Pyrex with avocado oil.
In a small bowl, mix together the fish seasoning: cumin, salt, and pepper. Sprinkle this mixture on to the tilapia on both sides and massage the spices into the fish. Drizzle the fish with avocado oil and put little dollops of butter on the fish (see picture below). Bake for 20-25 minutes.
In a separate bowl, mix together the sriracha mayo and sour cream. We use the sour cream to make the sauce more liquidy and creamy, as well as to blot out the boldness of the sriracha. (Just like you drink milk when something is too spicy...same idea).
Toast the corn tortillas right before serving. To assemble, start with the fish by breaking it up into chunks with a fork. Then add in your toppings (mix your coleslaw with the coleslaw sauce ingredients for a creamy slaw), finishing with the Cotija cheese. Drizzle the taco sauce on top and squeeze some fresh lemon juice over the tacos. Enjoy!