Fish Tacos

For the fish

• 5 talipia filates
• olive oil
• lemon pepper seasoning

fish seasoning

• 1 tsp chilli powder
• 1 tsp peprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

slaw

• 2 cups shreadded cabbage
• 1/4 cup diced cilantro
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/2 tsp black pepper

Queso Fresco Crema

1/2 cup queso fresco, crumbled 1 1/2 tbsp milk 1/2 tsp garlic powder 1/2 tsp paprika

to serve

tortillias siriacha sauce

Dircetions

1. cook the fish filetes in olive oil, sprinkle each side generously with the lemon pepper
2. mix up the other fish seasonings
3. when the fish is done mix it all up in a bowl with the fish seasonings
4. make the slaw
5. make the queso fresco crema
6. dish it out

Fish Tacos with Queso Fresco Crema

== Nutritional Information == {| class="wikitable" style="float: right; margin-left: 15px; width: 280px;" |+ Per Serving (2 Tacos) |- ! Nutrient !! Amount !! % Daily Value* |- | Calories || 280 kcal || 14% |- | Total Fat || 9g || 12% |- |    Saturated Fat || 3g || 15% |- | Cholesterol || 45mg || 15% |- | Sodium || 680mg || 30% |- | Total Carbohydrates || 26g || 9% |- |    Dietary Fiber || 4g || 14% |- |    Total Sugars || 2g || 4% |- | Protein || 24g || 48% |- | colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" | *Percent Daily Values are based on a 2,000 calorie diet. Estimates include corn tortillas. |}

Ingredients

=== For the Fish === {| class="wikitable" style="width: 50%;" ! Item !! Quantity !! Notes |- | Tilapia fillets || 5 || |- | Olive oil || 1-2 tbsp || For pan frying |- | Lemon pepper seasoning || As needed || |}

=== Fish Seasoning === {| class="wikitable" style="width: 50%;" ! 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 === {| class="wikitable" style="width: 50%;" ! 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 === {| class="wikitable" style="width: 50%;" ! Item !! Quantity !! Notes |- | Queso fresco || 1/2 cup || Crumbled |- | Milk || 1 1/2 tbsp || |- | Garlic powder || 1/2 tsp || |- | Paprika || 1/2 tsp || |}

To Serve

Tortillas

Sriracha sauce

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 while you prepare the fish. Mix Crema: Whisk together the crumbled queso fresco, milk, garlic powder, and paprika until smooth.

2. Cooking the Fish

Sear: Heat olive oil in a large skillet over medium-high heat. Season: Place the tilapia fillets in the pan and sprinkle each side generously with the lemon pepper seasoning. Cook: Fry until the fish is opaque and flakes easily with a fork (about 3-4 minutes per side).

3. Final Assembly

Toss: Once the fish is done, transfer the fillets to a clean bowl. Add the pre-mixed fish seasonings and toss/mix until the fish is broken up and well-coated. Serve: Portion the seasoned fish into tortillas. Top with the slaw, a drizzle of the queso fresco crema, and sriracha sauce to taste.