Ingredients
Scale
- 1 pound tilapia or cod fillets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- For the sauce: 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions
- In a small bowl, mix together garlic powder, paprika, salt, and black pepper.
- Rub the spice mixture onto the fish fillets.
- Heat olive oil in a skillet over medium heat. Cook the fish for 3-4 minutes per side until flaky.
- In another bowl, whisk together mayonnaise, sriracha, lime juice, and honey to make the sauce.
- Warm the tortillas in a dry skillet for 30 seconds per side.
- Assemble tacos by placing fish on tortillas, topping with shredded cabbage, diced tomatoes, cilantro, and a drizzle of sauce.
Notes
For a milder version, reduce the sriracha to taste. Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 28g
- Protein: 22g