Fish Tacos


24 small white corn tortillas

1 1/2 lb. tilapia or cod

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

1 tsp. salt

1/4 tsp. black pepper

1 Tbsp. olive oil

1 Tbsp. butter



1/2 small purple cabbage

2 medium avocado, sliced

2 Roma tomatoes, diced (optional)

1/2 red onion, diced

1/2 bunch of cilantro, longer stems removed

4 oz. Cotija cheese, or Parmesan grated

1 lime, cut into 8 wedges to serve


Taco Sauce Ingredients:

1/2 cup sour cream

1/3 cup mayonnaise

2 Tbsp. lime juice

1 tsp. garlic powder

1 Tbsp. of our Pineapple Habanero Salsa



  1. Drizzle fish with olive oil and sprinkle seasoning over both sides.
  2. Add a dollop of butter on top of fish and cook in the oven at 375 degrees for 20-25 minutes.
  3. Prep the toppings and make the taco sauce.
  4. Heat the white corn tortillas in a skillet and build your tacos.
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