Skip the local taqueria and make an impressive and easy weeknight dinner that won't break the bank.
Start with good quality tortillas. Warm them up briefly in a skillet and kept them in a tortilla warmer or covered with a towel on a plate to make them pliable and more resilient to breaking or tearing.
Make the cabbage slaw ahead of time and assemble just before serving to ensure you're putting your best tacos forward.
Makes 8 tacos.
Ingredients
8 6" corn tortillas, warmed
16 oz tilapia filets
1 tbsp Fish Seasoning
½ kosher salt
¾ cup shredded cabbage
¼ red onion, thinly sliced
½ cup sour cream
2 tsp Taco Seasoning (optional)
2 tbsp cilantro, chopped
½ lime, plus lime wedges for serving
Directions
Prepare the cabbage slaw by thinly slicing the cabbage and onion. Combine in a mixing bowl and add sour cream and Taco Seasoning if using, and the juice from half a lime (about 1 tbsp). Toss well to evenly coat the vegetables. Chill until ready to assemble.
Warm the tortillas in a cast iron skillet set over medium heat, about 20-30 seconds on each side. Then transfer to a tortilla warmer or a plate covered with a towel to allow the tortillas to steam. Set aside until ready to assemble.
Combine the Fish Seasoning and kosher salt. Pat the tilapia dry with paper towels. Season both sides of each tilapia filet with the spice mixture and set aside.
Heat a cast iron skillet over medium heat and grilled the tilapia about 2 minutes per side until cooked through.
When ready to assemble tacos, spread about 2 tbsp of cabbage slaw in the center of each tortilla. Place a tilapia filet on top and garnish with fresh chopped cilantro. Serve with a lime wedge.
Buy the spices you need to make this recipe!
