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

Directions

Prepare Seasoning: In a small bowl, whisk together the chili powder, paprika, cumin, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside. Make the Slaw: Combine the shredded cabbage, cilantro, lime juice, honey, 1/2 tsp salt, and 1/2 tsp black pepper. Toss well and let sit so the flavors develop. Prep the Crema: In a separate container, mix the crumbled queso fresco, milk, 1/2 tsp garlic powder, and 1/2 tsp paprika until smooth. Cook the Fish: Heat olive oil in a skillet. Season the tilapia fillets generously with lemon pepper on both sides and cook until opaque and flaky. Combine: Transfer the cooked fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are well-coated and broken into bite-sized pieces. Assemble: Serve the seasoned fish in tortillas topped with the slaw, queso fresco crema, and a drizzle of sriracha. === Nutritional Information === {| class="wikitable" ! Metric !! Amount |- | Calories || ~280 kcal |- | Cholesterol || ~45 mg |- | Sodium || ~680 mg |- | Protein || ~24 g |- | Total Fat || ~9 g |}