The fish is baked, not fried, and seasoned with three things — cumin, salt and pepper. Tilapia because it’s mild enough that the kids don’t argue about it.
The sauce is sriracha mayo loosened with sour cream, which takes the heat down to something a seven-year-old will eat while still tasting like it belongs on a taco.
Toast the tortillas right before you serve, not in advance. Then everything goes on the table and everyone builds their own, which is the only reason this works as a family dinner.
Partially inspired by @natashaskitchen
Fish Taco Ingredients
2lbstilapia
Organic sprouted corn tortillas
½tspground cumin
1tspsalt
¼tspblack pepper
1tbspavocado oil
1tbspbutter
Fish Taco Toppings
Mann's Power Blend Superfood Brussel Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots & Kale (or use shredded coleslaw/cabbage)- optional- add the below sauce called "Coleslaw sauce"
Avocado, cubed
Red onion, diced (optional)
Cilantro (fresh)
Cotija cheese, grated
Corn
Lime
Fish Taco Sauce Ingredients
Sir Kensington's Mayonnaise Sriracha
Lowfat sour cream
Coleslaw Sauce Ingredients- @natashaskitchen
½cupsour cream
⅓cupmayo
2tbsplime juice
1tspgarlic powder
1
Preheat oven to 375F. Grease a Pyrex with avocado oil.
2
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.
3
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).
4
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!
Mann's Power Blend Superfood Brussel Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots & Kale (or use shredded coleslaw/cabbage)- optional- add the below sauce called "Coleslaw sauce"
Avocado, cubed
Red onion, diced (optional)
Cilantro (fresh)
Cotija cheese, grated
Corn
Lime
Fish Taco Sauce Ingredients
Sir Kensington's Mayonnaise Sriracha
Lowfat sour cream
Coleslaw Sauce Ingredients- @natashaskitchen
½cupsour cream
⅓cupmayo
2tbsplime juice
1tspgarlic powder
Directions
1
Preheat oven to 375F. Grease a Pyrex with avocado oil.
2
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.
3
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).
4
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!
