Ingredients:

  • 1 lb tilapia fillets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups shredded green cabbage
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp Sriracha
  • 1 small clove garlic, minced
  • 8 small corn tortillas
  • 1 medium avocado, sliced

Instructions:

  1. In a small bowl, whisk together the smoked paprika, cumin, garlic powder, salt, and pepper. Pat the tilapia fillets completely dry with paper towels and rub the seasoning evenly over both sides of the fish.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Lay the fillets in the pan and cook for 3–4 minutes without moving them to form a crust. Flip and cook for another 2–3 minutes until the fish is opaque and flakes easily. Remove to a plate.
  3. In a bowl, toss the shredded cabbage with lime juice, cilantro, and salt.
  4. In a separate small bowl, whisk together the sour cream, lime juice, Sriracha, and minced garlic until smooth.
  5. Assemble by placing the cooked fish into warm corn tortillas and topping with the cabbage slaw, creamy taco sauce, and avocado slices.