Fish Tacos

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

1. Mix Fish Seasoning: In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
2. 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.
3. Prepare Crema: Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until it reaches a smooth, drizzling consistency.

2. Cooking the Fish

1. Sear: Heat olive oil in a large skillet over medium-high heat.
2. Season: Add the tilapia fillets. Sprinkle each side generously with the lemon pepper seasoning.
3. Cook: Fry for 3-4 minutes per side until the fish is opaque and flakes easily.

3. Finishing & Serving

1. 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.
2. Assemble: Serve in warm tortillas topped with the zesty slaw, a drizzle of the queso fresco crema, and sriracha sauce.