| Difficulty: Easy |
Prep: 15 mins |
Cook: 10 mins |
Yield: 5-6 Tacos
|
Nutritional Information
| Calories |
Total Fat |
Cholesterol |
Sodium |
Protein |
Fiber
|
| ~280 kcal |
9g |
45mg |
680mg |
24g |
4g
|
*Estimates based on a serving of 2 tacos with corn tortillas.
Ingredients
For the Fish
| Item |
Quantity |
Notes
|
| Tilapia fillets |
5 |
|
| Olive oil |
As needed |
|
| Lemon pepper seasoning |
As needed |
|
Fish Seasoning
| Item |
Quantity |
Notes
|
| Chili powder |
1 tsp |
|
| Paprika |
1 tsp |
|
| Cumin |
1/2 tsp |
|
| Garlic powder |
1/2 tsp |
|
| Onion powder |
1/2 tsp |
|
| Salt |
1/2 tsp |
|
| Black pepper |
1/4 tsp |
|
Slaw
| Item |
Quantity |
Notes
|
| Shredded cabbage |
2 cups |
|
| Diced cilantro |
1/4 cup |
|
| Lime juice |
1 tbsp |
|
| Honey |
1 tsp |
|
| Salt |
1/2 tsp |
|
| Black pepper |
1/2 tsp |
|
Queso Fresco Crema
| Item |
Quantity |
Notes
|
| Queso fresco |
1/2 cup |
Crumbled
|
| Milk |
1 1/2 tbsp |
|
| Garlic powder |
1/2 tsp |
|
| Paprika |
1/2 tsp |
|
Directions
1. Preparation
- Mix Fish Seasoning: In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
- Make the Slaw: In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit to allow the flavors to marry.
- Prepare Crema: Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until it reaches a smooth, drizzling consistency.
2. Cooking the Fish
- Sear: Heat olive oil in a large skillet over medium-high heat.
- Season: Add the tilapia fillets. Sprinkle each side generously with the lemon pepper seasoning.
- Cook: Fry for 3-4 minutes per side until the fish is opaque and flakes easily.
3. Finishing & Serving
- Toss: Transfer the hot fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are broken up into bite-sized pieces and evenly coated.
- Assemble: Serve in warm tortillas topped with the zesty slaw, a drizzle of the queso fresco crema, and sriracha sauce.
