Ingredients:

  • 1 lb tilapia fillets
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups shredded cabbage mix
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp Sriracha
  • 1 clove garlic, minced
  • pinch of salt
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 2 limes, cut into wedges

Instructions:

  1. In a medium bowl, whisk together olive oil, lime juice, smoked paprika, garlic powder, cumin, salt, and black pepper.
  2. Add the tilapia fillets to the marinade, tossing gently to ensure every inch is coated.
  3. Cover and refrigerate the fillets for 30 minutes to allow flavors to penetrate.
  4. Preheat your grill to medium-high (approx. 400°F / 200°C) and lightly oil the grates to prevent sticking.
  5. Place fillets on the grill and cook for 3–4 minutes per side, flipping only once.
  6. Prepare the slaw by mixing shredded cabbage, chopped cilantro, apple cider vinegar, olive oil, sugar, and salt in a bowl.
  7. Prepare the lime crema by whisking together sour cream, lime juice, Sriracha, minced garlic, and a pinch of salt.
  8. Warm the corn tortillas and assemble the tacos by adding the grilled fish, cabbage slaw, lime crema, and sliced avocado. Serve with lime wedges.