Ingredients:

  • 1.25 lb tilapia fillets, cut into 6-inch strips
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups shredded cabbage
  • 3 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Greek yogurt
  • 1 tbsp sriracha
  • 1/4 tsp garlic powder
  • 12 small corn or flour tortillas
  • 1 large avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Use paper towels to firmly pat the tilapia strips dry to prevent soggy fish.
  2. In a small bowl, whisk together the olive oil, smoked paprika, ground cumin, garlic powder, dried oregano, salt, and black pepper. Brush the mixture evenly over both sides of the fish.
  3. Line a sheet pan with parchment paper and arrange the fillets in a single layer, ensuring they are not touching.
  4. Place the pan in a preheated 400°F (200°C) oven and bake for 12–15 minutes until the edges are slightly browned and the meat is flaky.
  5. Prepare the slaw by mixing shredded cabbage, 2 tbsp lime juice, apple cider vinegar, honey, and chopped cilantro.
  6. Prepare the taco sauce by whisking together Greek yogurt, sriracha, 1 tbsp lime juice, and garlic powder.
  7. Assemble the tacos by placing the baked fish in tortillas and topping with cabbage slaw, taco sauce, sliced avocado, and fresh lime wedges.