Ingredients:

  • 1.5 lbs white fish fillets (Cod, Mahi-Mahi, or Tilapia)
  • 2 tbsp neutral oil (Avocado or Grapeseed oil)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups shredded green or red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice, divided
  • 1 tsp extra virgin olive oil
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 1/2 tsp garlic powder (for sauce)
  • 1 tsp sriracha or hot sauce
  • 10 small corn tortillas
  • 1 large avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. In a small bowl, whisk together the sour cream, mayonnaise, 1 tablespoon of lime juice, and garlic powder. Add sriracha if desired and refrigerate until serving.
  2. In a medium bowl, toss the shredded cabbage with chopped cilantro, 1 tablespoon of lime juice, and olive oil. Season with a pinch of salt.
  3. Pat the fish fillets completely dry. Combine smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the seasoning mixture onto both sides of the fish.
  4. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the fish for 3-4 minutes per side until charred and the fish flakes easily with a fork.
  5. Warm the tortillas in a dry pan or over a gas flame for 30 seconds per side.
  6. Flake the fish into large chunks. Assemble tacos by layering fish, cabbage slaw, avocado slices, and a drizzle of lime crema. Serve with extra lime wedges.