Fish Tacos with Lime Crema (Printable Version)

Tender tilapia wrapped in corn tortillas with crunchy cabbage, creamy avocado and zesty garlic-lime crema sauce.

# Ingredients:

→ Fish

01 - 680g tilapia fillets
02 - 1/2 teaspoon ground cumin
03 - 1/2 teaspoon cayenne pepper
04 - 1 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1 tablespoon olive oil
07 - 1 tablespoon unsalted butter

→ Tortillas and Toppings

08 - 24 small corn tortillas
09 - 1/2 small purple cabbage, thinly sliced
10 - 2 avocados, sliced
11 - 2 roma tomatoes, diced
12 - 1/2 red onion, finely diced
13 - 1/2 bunch fresh cilantro, chopped
14 - 1 cup cotija cheese, crumbled
15 - 1 lime, cut into wedges

→ Garlic Lime Crema

16 - 120ml sour cream
17 - 80ml mayonnaise
18 - 2 tablespoons fresh lime juice
19 - 1 teaspoon garlic powder
20 - 1 teaspoon sriracha sauce

# Steps:

01 - Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, combine cumin, cayenne pepper, salt, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the tilapia fillets.
03 - Place seasoned fish on the prepared baking sheet. Drizzle with olive oil and dot with small pieces of butter.
04 - Bake in the preheated oven for 20-25 minutes until fish flakes easily with a fork and is opaque throughout.
05 - For extra color and texture, broil for 3-5 minutes until the top is lightly browned.
06 - While fish is baking, whisk together sour cream, mayonnaise, lime juice, garlic powder, and sriracha in a small bowl until smooth. Refrigerate until ready to serve.
07 - Heat a dry skillet over medium-high heat. Toast corn tortillas for 30 seconds per side until warm and slightly charred. Keep warm wrapped in a clean kitchen towel.
08 - Flake the cooked fish into chunks. Place a portion of fish on each tortilla, then top with purple cabbage, avocado slices, diced tomatoes, red onion, cilantro, and cotija cheese. Drizzle with the garlic lime crema.
09 - Serve immediately with lime wedges for squeezing over tacos.

# Notes:

01 - The crema sauce can be prepared up to 2 days ahead and stored in the refrigerator.
02 - Toasting the tortillas is essential for the best flavor and texture.
03 - Fish can be grilled instead of baked for a smokier flavor.
04 - This recipe serves a large group and can be easily halved for smaller gatherings.

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